Yummy (Philippines) - - Everyday Recipes -

Serves 4 Prep Time 5 min­utes Cook­ing Time 5 to 8 min­utes

✔ ¼ cup hoisin sauce ✔ 1 ta­ble­spoon soy sauce ✔ 2 ta­ble­spoons honey ✔ 1 tea­spoon se­same oil ✔ 1 ta­ble­spoon mirin ✔ 1 clove gar­lic,

minced finely ✔ 500 grams peeled and

de­veined shrimp ✔ 2 ta­ble­spoons corn­starch ✔ ¹⁄8 tea­spoon white pep­per ✔ canola oil, to fry ✔ tog­a­rashi pow­der, se­same seeds, and chopped green onions, to gar­nish

1 Mix hoisin sauce, soy sauce, honey, se­same oil, mirin, and gar­lic in a bowl. Set aside. 2 Pat dry shrimp with pa­per tow­els. In an­other bowl, toss shrimp with corn­starch and white pep­per. 3 Heat oil in a wok over medium-high heat. Fry shrimp un­til color changes to orange, about 1 to 2 min­utes per side. Set aside. 4 In the same wok, add hoisin mix­ture and bring to a quick boil. Add shrimp and toss un­til com­pletely coated. 5 Trans­fer shrimp to a serv­ing plate. Sprin­kle with tog­a­rashi, se­same seeds, and green onions.

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