Watch: Cook with Gulf News Food – Korean firecracker shrimps

Welcome to Episode 4 of the 'Cook with Gulf News Food' series that invites our readers to watch and learn from our guest chefs and home cooks. Share your experiences at food@gulfnews.com

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 2

Ingredients:

20 gms Thai jasmine rice

1 tbsp vegetable oil

2.5 cm piece of ginger, peeled and grated

2 garlic cloves, crushed

1 white onion, finely sliced

1 red pepper, finely sliced

1 green pepper, finely sliced

2 spring onions, finely sliced

80 gms mangetout

150 gms cooked and peeled prawns

1 red chilli, deseeded and finely sliced

1 dried chilli, finely sliced

100 ml firecracker sauce (recipe below)

For the garnish

1 tsp shichimi or dried chilli flakes

1 tbsp toasted mixed sesame seeds

1 tbsp sesame oil

2 spring onions, finely sliced

2 lime wedges

Method:

1. Cook the jasmine rice.
2. Heat the oil in a wok or frying pan placed over medium-high heat and stir-fry the ginger and garlic for 1 to 2 minutes.
3. Add the vegetables, prawns and both chillies, turn up the heat and stir-fry for 2 to 3 minutes.
4. Add the firecracker sauce, turn the heat down low and simmer for a minute until heated through.
5. Spoon a portion of rice onto two serving plates and top with the prawn and vegetable mixture.
6. Garnish with the shichimi or dried chilli flakes, toasted sesame seeds, sesame oil and spring onions and serve each portion with a wedge of lime on the side.

Firecracker sauce

This can be used in stir-fry dishes and complements both protein and vegetable-based ingredients.

Ingredients:

50 ml yakitori sauce, the star sauce of chicken-based dishes that imparts umami and sweet flavour 

50 ml oyster sauce or vegetarian oyster sauce

100 ml sriracha sauce

2 tbsp fish sauce or vegetarian oyster sauce

50 ml vegetable oil

2 tbsp dried chilli flakes, to taste

6 tbsp runny honey or 3 tbsp agave syrup

3 tbsp sweet chilli sauce

Method:

1. Place all ingredients into a small saucepan and heat on medium-low heat. Bring to the boil and then reduce the heat to a simmer.

2. Cook for about 15 to 20 minutes until the sauce thickens into a syrup-like consistency.

3. Add more chilli flakes to taste. Serve instantly or transfer to an airtight jar and keep in the fridge for up to 3 weeks.

Recipe Courtesy: Wagamama, Dubai