(WSVN) - Seafood with a spicy Asian accent. It’s easy and delicious, and it’s on the menu, as we grab a Bite with Belkys.

The Chef: Russ Simon
The Restaurant: American English Kitchen & Bar in Hollywood
The Dish: Singapore Chili Prawns

6 each U10 size shrimp, peeled, deveined and butterflied, tail left on
1 Tsp. kosher salt
1/8 Tsp. black pepper
2 Tbs. cornstarch
Chili Sauce
2 Tbs. sriracha
3 Tbs. light brown sugar
2 Tbs. ketchup
1 Tbs. soy sauce
1 Tbs. rice wine vinegar
In skillet
3 Tbs. vegetable oil
1 Tbs. garlic, peeled and sliced thin
2 Tsp. shallots, chopped fine
1 Tsp. Fresno Chili pepper, sliced thin
2 Tsp. ginger, peeled and chopped fine
1/4 cup chicken stock
Cilantro, sliced green onion and cured egg yolk for garnish (if desired)

Method of Preparation:
– First, make the chili sauce. Put ketchup in a bowl and add sriracha, brown sugar, rice wine vinegar and soy sauce. Whisk it well.

– Season shrimp with kosher salt and pepper, then dust with cornstarch on both sides. Pat them together to remove the excess cornstarch.

– Next, add vegetable oil to a hot pan and add the shrimp (also called prawns), and sauté for about 30 seconds on each side. Add garlic, ginger, shallots and sliced red Fresno Chili peppers. Stir well.
Add chicken stock and the chili sauce. Cook for a couple of more minutes and it’s ready!

To Plate:
– Plate the shrimp first and pour the sauce with vegetables over the top. Garnish with cured egg yolk, sliced green onions and fresh cilantro. Serve with steamed jasmine rice.

Serving Suggestion: Mo-Shisho cocktail

Serves: 2

American English Kitchen & Bar
1900 Harrison St.
Hollywood, FL 33020
(954) 589-0200

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