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Dahil may unique sweet and salty blend ang Mama Sita’s Oyster Sauce na bagay sa iba’t ibang dishes, it’s Janice’s trusted secret ingredient for many years. Watch her teach Korean-inspired Sweet ‘n Spicy Shrimps to her sister Gelli in this newest #PamanangSarap episode!
WHAT YOU NEED:
INGREDIENTS:
2 tbsp BUTTER
½ kg SHRIMPS (head and skin off but leave tail on)
1 tsp COOKING OIL
GARLIC, SALT and BLACK PEPPER (for seasoning)
FOR THE SAUCE:
2 tbsp BUTTER
1 tsp COOKING OIL
A small bunch of SPRING ONIONS, chopped
2 tbsp GARLIC, minced
1 sachet MAMA SITA’S OYSTER SAUCE
1 tbsp KOREAN RED PEPPER PASTE (Korean name: Gochujang), replace with Mama Sita’s Labuyo Hot Sauce if not available
KOREAN RED PEPPER FLAKES (Korean name: Gochugaru), to taste depending on preferred spiciness level
1 tsp BROWN SUGAR
¼ cup SHRIMP BROTH (shrimp skin & heads boiled in 1 cup water)
OPTIONAL FOR GARNISH:
CALAMANSI slices
WANSOY leaves
MEAT OPTIONS:
½ kg CHICKEN, boneless thigh with skin
½ PORK BELLY, country style cut
HOW TO COOK:
1. Season shrimps with garlic, salt and pepper.
2. Heat oil and butter in pan.
3. Arrange shrimps side by side as you sear them in the pan. Once color changes, turn shrimps over. When the color changes again, remove shrimps from pan and set aside.
4. In a small bowl, mix together Mama Sita’s Oyster Sauce, Korean red pepper paste, Korean red pepper flakes and brown sugar.
5. In the same pan, heat remaining butter and cooking oil. Sauté the spring onions and add the sauce mixture and shrimp broth. Sauté everything together.
6. Place shrimps back into pan and simmer until sauce slightly thickens (about 3 minutes).
7. Garnish with wansoy leaves and calamansi slices.
8. Serve with rice or bread.
Makes 4 servings.
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