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Chinese takeout? Nope! This is just another recipe prepared for us by Chef Julia Mark! This MasterChef Canada finalist and Food Network Canada’s Wall of Chef contestant whipped up a fresh batch of her Sweet & Spicy Garlic Shrimp using our Ginger and Sriracha Infusion Soy Sauce! Crunchy shrimp coated in a sweet and spicy sauce served on top of rice.


200 grams of shrimp (fresh or frozen)

1/4 cup peanuts

1/4 cup cornstarch

neutral oil for frying (canola, vegetable, grapeseed)

1 Tbs sesame oil

3 Tbs minced garlic

2 Tbs ginger soy sauce

1 Tbs Sriracha soy sauce

4 Tbs Shiaoxing wine

1/4 cup low sodium chicken broth

2 Tbs brown sugar

1 tsp Sambal Oelek (chili paste)


1) Clean and de-vain your shrimp and toss them in the cornstarch, set aside.

2) Heat up your oil to medium high in a medium sized pot. Dip a wooden skewer in the oil and if the skewer starts to bubble then your oil is ready. Fry your peanuts first until golden brown. This should take 30 seconds to 1 minute. Take them out and let them drain on a paper towel. Now your oil is delicious and nutty and the shrimp will absorb that flavour.

3) Drop your shrimp into the oil one by one and be cautious not to overcrowd your pot. Do it in two batches if necessary. Fry them for about 1 minute or until golden brown. Take them out and let them drain on a paper towel.

4) In a separate pan add your sesame oil and heat on medium high. Add in your garlic and cook for 30 seconds. Sprinkle in the brown sugar and break it up so there is no clumps.

5) Stir in the ginger and Sriracha soy sauces, Shiaoxing wine and chicken broth. Lower the heat to medium and let it reduce until it reaches slightly thicker syrupy consistency. Keep in mind it will also thicken after it has cooled so you don’t want to reduce it too much. The viscosity should be slightly thinner than maple syrup. This could take between 5-10 minutes. Add in your Sambal Oelek when it has reached this stage.

6) Toss in your shrimp and peanuts and coat everything evenly


-If you are using regular peanuts you probably won’t need to fry them for as long. Cook time would be more like 15-30 seconds. I used raw peanuts which took about 30-45 seconds

-If you can’t find Shiaoxing wine you could leave it out. It can be found at Walmart, Superstore and T&T.

-Feel free to be creative with your garnishes. I used chili threads and some edible flowers. Green onions and cilantro would be tasty additions as well.

Visit Chef Julia Mark’s website for more tasty recipes!

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