Millie Chan's chili shrimp from The Breath of a Wok: Unlocking the Secrets of Chinese Wok Cooking Through Recipes and Lore by Grace Young and Alan Richardson

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Notes about this recipe

  • Skamper on July 27, 2024

    We both liked this. I used about a half tsp of chili garlic sauce. Could use a bit more next time. Served with woks of life garlicky brocolli and brown rice.

  • Breadcrumbs on October 01, 2015

    p. 105 – This is an exceptional dish. One of three stir-fries I prepared yesterday and this one outshone the rest. As chawkins notes here, the brining ensures the shrimp are plump and juicy with a nice crunch. I upped the ante when it came to the chilies though. I used 1 mild chili and 2 Thai bird chilies. Wouldn’t change a thing next time around. We loved this. Photo here: http://www.chowhound.com/post/cooking-fall-2015-show-meals-1025190?commentId=9736388#9736388

  • chawkins on December 30, 2013

    The shrimps took on a crunchy texture after being brined. The chile bean paste and ginger provided just enough spiciness. Very nice dish.

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