In previous recipes I’ve shared why we have such a strong Chinese influence on the culinary landscape of the Caribbean. Especially in Trinidad and Tobago, Jamaica, Guyana and the other islands of the region where the decedents of Chinese indentured laborers call home. As the title suggest, this is a SPICY dish and it’s based on the original recipe for making Pepper Shrimp I shared back in 2017.
4 cups cooked rice (chilled)
1 1/2 lbs medium shrimp (cleaned)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Tamari
2 tablespoon corn starch
Oil for frying the Shrimp (veg oil – 2 cups)
1 1/2 tablespoon veg oil
7 cloves garlic (diced)
1 medium onion (diced)
1 HOT pepper (diced)
1 1/2 tablespoon Mushroom Soy Sauce
1 teaspoon Sesame oil
1 tablespoon Hoisin sauce
1/2 medium bell pepper (diced)
2 tablespoon chopped chives
2 tablespoon chopped parsley
Notes! The rice was cooked in salted water. I used Tamari but any light Soy sauce will work. For the heat I used a Fatalii pepper, typically I’d use a combination of Scotch Bonnet and Fatalii, however not everyone can handle as much heat. That said, use any of your fav hot peppers and in the amounts you can handle. Should you not have the Mushroom Soy Sauce, you may use any dark Soy Sauce.
The first step is to prep and fry the shrimp. Place your clean and deveined shrimp in a bowl, add the salt, black pepper and Tamari. Stir well, then add the corn starch and stir to coat.
I used a wok but you may use any pot or frying pan you prefer. Fry the shrimp on a medium heat for 1 minute then remove and place on a paper towel lined plate to drain off the excess oil. Yes shrimp cooks quickly and I’d hate for you to overcook these. Plus they will cook further later on.
I reserved 1 1/2 tablespoon of the oil I used in frying the shrimp, in the same wok and had it on a medium flame. To that I added the onion, garlic and bell pepper. To avoid the garlic burning I turn the heat down a little and cooked it for 2 minutes. At this point I added my hot pepper (seeds too) and gave everything a good mix. Be sure to vent your kitchen or the frying Fatalii pepper (whatever pepper you use) will trigger breathing problems (I choked).
As soon as the pepper heats up and starts releasing it’s heat (about 2-3 minutes), I went in with the previously fried shrimp and tossed to coat with that lovely peppery based we made.
After 2-3 minutes I pushed the shrimp to one side of the wok and added the chilled (previous cooked) rice.
On the rice I added the Hoisin and Mushroom Soy sauces, as well as the sesame oil. Gave it a good mix, then I mixed in the pepper shrimp to combine.
Once everything is combined it’s time to taste and adjust the salt to your liking. I explained why I didn’t any salt (besides in the shrimp) in the video below. I allowed it to cook for another 2-3 minutes to make sure the rice heats through and the flavors all have an opportunity to combine.
As I turned off the stove I added the chives and parsley and stirred! You’re DONE! Finishing with the chives gave me a lovely bright garlic/onion ending flavor.