500g\/1lb of shrimp<\/strong><\/li><\/ul>\n\n\n\n If you want to go all-out, get your shrimp raw, peeled, and deveined. Or, you could buy fresh shrimp and peel and devein them at home. <\/p>\n\n\n\n
Alternatively, you can opt for frozen shrimp (my personal favorite), if you do this, make sure to thaw them completely before cooking and pat them dry with some paper towels to remove any excess moisture. <\/p>\n\n\n\n
Frozen prawns are usually still raw and will require cooking. Even if they appear cooked, don\u2019t forget to double-check the label!<\/p>\n\n\n\n
- 1 \u00bd tablespoon of vegetable oil<\/strong><\/li><\/ul>\n\n\n\n
If you don\u2019t have any vegetable oil or prefer not to use it in your cooking, I\u2019ve found that canola works as a great substitute without compromising on flavor. <\/p>\n\n\n\n
- 1 teaspoon of sesame oil<\/strong><\/li><\/ul>\n\n\n\n
I recommend getting your hands on the toasted kind. Toasted sesame oil is brown in color and has a much stronger flavor than just ordinary sesame oil that hasn\u2019t been toasted. <\/p>\n\n\n\n
Untoasted sesame oil has more of a yellow hue. Either works just fine- it depends on your own preference.<\/p>\n\n\n\n
- 3 cloves of garlic<\/strong><\/li><\/ul>\n\n\n\n
Chopped very finely. If you don\u2019t have any fresh garlic, you can use garlic powder or preserve, but it probably won\u2019t pack the same punch.<\/p>\n\n\n\n
- 2 teaspoons of ginger<\/strong><\/li><\/ul>\n\n\n\n
Grated or finely chopped works best. <\/p>\n\n\n\n
- 1 teaspoon of chili flakes<\/strong><\/li><\/ul>\n\n\n\n
These can sometimes be called red pepper flakes. If you don\u2019t have any, you can consider using chili paste or chopped and pickled chilis. You can adjust the number of chili flakes you use depending on your personal preference.<\/p>\n\n\n\n
- \u00bd cup (125ml) of water<\/strong><\/li><\/ul>\n\n\n\n
- 3 tablespoons of sriracha<\/strong><\/li><\/ul>\n\n\n\n
Sriracha is a spicy Asian sauce that is made with chilis and added flavorings. It has boomed in popularity in recent years and can now be found in most supermarkets across Australia, the United States, Europe, and Canada. <\/p>\n\n\n\n
Be sure to adjust the spiciness with chilli flakes, not sriracha. This is because the sauce requires the vinegar that is present in the sriracha. <\/p>\n\n\n\n
- 2 teaspoons of soy sauce<\/strong><\/li><\/ul>\n\n\n\n
I prefer to use light soy sauce, but the all-purpose kind will work just fine. Avoid using extra dark soy sauce, as it can overpower the other flavors in the dish.<\/p>\n\n\n\n
- 3 tablespoons of brown sugar<\/strong><\/li><\/ul>\n\n\n\n
This can be substituted with white sugar if you prefer.<\/p>\n\n\n\n