Sweet soy sauce, which can be labeled kecap manis depending on what country it's from, is complex and more syrupy than traditional soy sauce. On its own it can provide enough flavor and caramelization to a quickly seared flank steak or skirt steak; here, paired with ginger, scallion and crushed red pepper flakes, it transforms convenient and quick-cooking shrimp.
Serve with steamed rice and snow peas or sugar snap peas. Leftovers taste great cold.
Servings: 2 - 3
- 12 ounces extra-large (21-25) peeled and deveined shrimp (defrosted as needed)
- 1/8 teaspoon kosher or sea salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon sugar
- 1 inch fresh ginger root
- 1 scallion
- 2 teaspoons canola oil
- 2 tablespoons sweet soy sauce (kecap manis, available in Asian markets; see headnote)
- 1 tablespoon water
- 1 1/2 teaspoons unseasoned rice vinegar
- Pinch crushed red pepper flakes
Pat the shrimp dry with paper towels and place in a mixing bowl. Season them with the salt, pepper and sugar, tossing to coat evenly.
Peel the ginger, then mince it to yield 2 teaspoons. Trim the scallion, then cut the white and light-green parts on the diagonal into very thin slices to yield about 3 tablespoons.
Heat the oil in a large nonstick skillet over medium-high heat until the oil shimmers.
Meanwhile, whisk together the sweet soy sauce, water, ginger, vinegar, scallion and crushed red pepper flakes in a liquid measuring cup.
Add the shrimp to the skillet; stir-fry for 1 to 2 minutes so the shrimp are just cooked through. Add the sauce mixture, tossing to coat. Cook for about 30 seconds, until fragrant.
Divide among individual plates; serve hot.
Adapted from "Cooking for Two 2012," by the editors at America's Test Kitchen (America's Test Kitchen).
Tested by Bonnie S. Benwick.
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