1pound medium-sized shrimp500 gram, cleaned and deveined
¼cupcornstarchdivided
4tablespoonsvegetable oildivided
2teaspoonsminced garlic
1cupbroccoli florets
½cupthinly sliced celery
1red bell peppercored, seeded and cut into ½ inch cubes
½cupchicken broth
2tablespoonsdark soy sauceuse tamari for gluten-free
2tablespoonsoyster sauceuse gluten-free oyster sauce for gluten-free version
2teaspoonsrice vinegar
1teaspoonhoney
½teaspoonsalt
¼teaspoonblack pepper powder
2teaspoonsred chili paste
Instructions
Fry The Shrimp
Transfer cleaned and deveined shrimp to a medium mixing bowl. Pat them dry using a kitchen towel.
Add 2 tablespoon cornstarch and toss well to coat each shrimp with cornstarch.
Heat a flat wide pan over high heat. Once the pan is hot, add 2 tablespoons of vegetable oil to it.
Add the shrimp to the pan and spread them in a single layer. We want the shrimp to fry instead of steam, hence it is very important to use a wide pan. I used a 12 inch pan for 1 pound of shrimp. If you are scaling the recipe, then fry in batches.
Stir the shrimp a few times while cooking and fry until nicely browned from both sides (4-5 minutes). Remove on a plate.
Note - If using small shrimp, then cook for 3-4 minutes and if using large shrimp, then cook for 5-6 minutes.
Do not overcook the shrimp otherwise, they will become chewy.
Make The Sauce
Add 2 tablespoons of vegetable oil to the same pan and heat over medium-high heat.
Once the oil is hot and shimmery, add garlic and saute it for 3-4 seconds.
Add broccoli florets, celery, and red bell peppers and saute for 15-20 seconds.
Add the fried shrimp back to the pan and mix well.
Stir together 2 tablespoons cornstarch with chicken broth and add the slurry to the pan.
Add dark soy sauce, oyster sauce, rice vinegar, honey, salt, and pepper, and mix well.
Note – Be very careful about the extra salt. The sauces already have a lot of salt in them so add a little, taste, and add more if required.
Add red chilli paste and mix well again.
Garnish the Hunan shrimp with scallions and serve hot.
You can add more veggies such as bok choy, zucchini, mushrooms, green beans, yellow bell peppers, etc.If using frozen shrimp, then thaw them before use.Double or triple the recipe for a bigger crowd.