Spicy stir fry shrimp (辣炒河虾)is a popular dish in Chinese Hunan cuisine. Basically, the shrimp used for stir-frying is river prawn. But my husband is allergy to river prawn. So I replace the small-sized shrimp.
If you, the same as me, like spicy food and love to have some from time to time, use tabasco peppers. Spicier shrimp always gives a better taste. But do find a balance between taste and health. Besides peppers, I also add some chopped chives to add extra flavor. But do add them at the very last step and do not cook too long. I ruin this time because I am busy with finding a nice bowl.
And Chinese people do not like to cut the heads or tails for stir-frying shrimp. Cutting them off is always caring.
- 8 oz fresh shrimp
- 3 red chili peppers
- 3 green chili peppers
- 2 garlic cloves chopped
- 2 teaspoons salt
- 1 tablespoon cooking oil
- 1 teaspoon light soy sauce
- 1 small bunch of chive , cut into small sections
Clean the shrimp and you can cut the heads off if you like.
Heat up cooking oil in pan.
Add chopped chili peppers and garlic in. Sti-fry for another 2~3 minutes until the chili peppers become soft.
Place shrimps in to stir-fry until the surface begins to turn red.
Add salt and light soy sauce. Mix evenly.
Add chive sections in at the very last step.