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Ingredients

• 2 pounds  large shrimp, preferably head-on
• 2 tablespoons  ketchup
• 2 tablespoons  dry sherry
• 2 tablespoons  Asian sweet chile sauce
• 2 tablespoons  fresh lemon juice
• 2 tablespoons  soy sauce
• 1 tablespoon  sugar
• 3 tablespoons  vegetable oil
• 2   medium jalapenos, seeded and minced
• 2   garlic cloves, minced
• 1   stalk of fresh lemongrass, tender inner white bulb only, minced
• 1 tablespoon  minced fresh ginger
• 4   scallions, thinly sliced
• 1/4 cup  chopped cilantro
•   Steamed rice, for serving

Description

Rajat Parr Discovered Singaporean Chili Crabs While Cooking At A Hotel There And Exploring The Local Street Food. When Crabs Aren't Available, He Substitutes Large Shrimp And Cooks Them In Sweet, Sticky Chile Sauce.

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