Chili Shrimp, Singapore Style

Ingredients

• 1½ lb Shrimp
• 4 tbsp ketchup + 2 tbsp sriracha + 1 tbsp soy sauce
• 1 tbsp sugar + 1 tbsp vinegar
• 4 cloves garlic + 1 tbsp ginger, minced
• 1 egg
• 2 scallions, sliced
• 2 tbsp neutral oil
• 1 cup water + 2 tsp cornstarch
• Soft rolls or steamed rice, for the sauce mop

Method

1. Stir the ketchup, sriracha, soy, sugar, and vinegar into Singapore's most famous sauce. Mix the cornstarch into the water separately.
2. Sear the Shrimp in the oil over high heat until just cooked — shrimp want 90 seconds a side. Remove; they return at the end.
3. Fry the garlic and ginger in the same pan 30 seconds, then add the sauce and the cornstarch water. Simmer 2 minutes until glossy and thick enough to coat a spoon.
4. Off the heat, stream in the beaten egg while stirring gently — it sets into silky ribbons through the sauce, the signature chili-crab move.
5. Return the Shrimp, toss to lacquer, and shower with scallions. Serve with rolls or rice — leaving sauce uneaten is, in Singapore, a misdemeanor.