Oke I admit, I have a little 5 spices addiction going on. Did u notice it too? It has everything to do with the spark I got from watching the Culinary adventures of Ken Hom and Ying He Huang.
Now let me tell you what happened. So we were on holiday on Curacao and my aunt living there turned 65. In order to celebrate this mile stone, she had a Chinese restaurant Ting Hing cater for her. We were all exited to have lunch with the family, but also evenly exited to get our teeth into that delicious food. Gosh it did not disappoint us. On the contrary the food was super authentic and we had to go for a 2nd round.
One of the obsessions I had after eating this was the 5 spices shrimp. I could not stop thinking about it, so I googled…Instagrammed, but was not entirely convinced until I spoke to my dear friend Lindsay. Food is always a topic during our convos and as she is Chinese she knew exactly what dish I was looking for. Second thing she said was ..it was too damn easy to make. I doubted her, but she got me all pumped up to try to make it myself. So today, I got me some shrimp, gathered all ingredients and taraaaa you can see the result below. I am super happy she explained to me how to make it and man..I can’t wait for the BF and the mini to come home and taste some of this Shrimp Madness
400 gr of easy peal shrimps, deveined, shell on.
4 table spoons of light soy sauce
3 cloves of garlic, crushed
1 TBsp of Shaoxing rice wine
3/4 TBsp of sugar
1/2 tsp of 5 spices powder
1/2 tsp of ground white pepper
1/2 tsp of ground chili
2 sprigs of spring onions, white part only finely chopped (optional)
Except for the spring onions, mix all ingredients and marinate for about 1o minutes.
In a wok, add some oil and fry the shrimps on high heat till cooked. Taste to see if you need to add some more soy sauce, sugar or other spices. Be gentle, as you don’t want your dish to be too spicy.
Slide on to a serving plate and put the finely chopped spring onions on top.
Your dish is now good to go!