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Spicy Shrimps, Shitake Mushrooms & Baby Bok Choy

Spicy Shrimps, Shitake Mushrooms & Baby Bok Choy
Cook Time
25 min

These plump shrimp get hit with exotic Indonesian flavours!

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ingredients

1
Tbsp vegetable oil
1
medium onion, chopped
½
lb(s) shitake mushrooms, stemmed and sliced
2
cloves garlic, minced
1
Tbsp fresh ginger, grated
1
tsp – 1 tbsp chili paste with fermented black beans (depending on how spicy you like your food)
1
Tbsp Ketjap Manis (Indonesian Ketchup – if you can’t find that then use Hoisin sauce)
1
lb(s) uncooked, peeled , deveined jumbo shrimp (but really any size will do - the bigger they are the longer they need to cook)
1
Tbsp soy sauce
1
Tbsp water
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directions

Step 1

Use a large non-stick skillet set over high heat, add the oil and once it gets hot add the chopped onion and sauté until they are translucent (about 2-3 minutes). Add the shitake mushrooms and continue to sauté for another 3 minutes or until the onions and mushrooms start to turn golden.

Step 2

Add the ginger, garlic, Ketjap Manis and chili paste and stir until they are well blended and you can smell the aroma (about 1 minute).

Step 3

Lower the heat to medium – medium high and add the shrimp. Sauté until the shrimps turn pink around the outside but still translucent on the inside (2-5 minutes depending on the size of the shrimps). Do not let them cook completely or they will be rubbery by the time the bok choy is cooked.

Step 4

Remove the shrimp mixture from the pan and add the bok choy plus the soy sauce and water, toss and stir for 2 minutes until the bok choy begins to wilt. Return the shrimp mixture to the pan and cover for 5 minutes to steam the bok choy, stirring once or twice.

Step 5

Remove the cover and turn the heat up to reduce the sauce. I prefer to boil it to half to intensify the flavors but you could add 1 tbsp cornstarch dissolved in water to thicken it instead.

Step 6

It’s great served over steamed rice or rice noodles or in a chicken broth as a hearty soup dish.

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