Chili oil shrimp with sizzled onions from Chinese Enough: Homestyle Recipes for Noodles, Dumplings, Stir-Fries, and More (page 52) by Kristina Cho

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Perfect steamed jasmine rice; Gingery brown rice; Jade rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book's "Chili crunch" called for in this recipe can be made in advance.

  • JoanN on February 22, 2025

    Outstanding. And couldn't be easier. May be best to remove onions from pan before adding shrimp and may need to add more oil depending on how much oil the onions absorbed. More oil might also get the shrimp shells crunchier without overcooking the shrimp. As with all her other recipes I've tried so far, it really doesn't need to be served with rice.

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