Spicy Garlic Shrimp
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 pound soba wheat noodles
1 Tbsp. sesame oil
2 Tbsp. water
1 tsp. cornstarch
2 Tbsp. hoisin sauce
1 Tbsp. Chinese chile paste
1 Tbsp. soy sauce
1/2 cup white wine, chicken stock, rice wine or beer
2 pounds uncooked peeled shrimp
4 Tbsp. peanut oil
6 scallions, chopped
2 cloves garlic, minced
4 Tbsp. minced fresh ginger
2 jalapenos seeded and chopped
fresh cilantro for garnish
Instructions:
Cook the noodles, then drain and toss with sesame oil, setting aside in a large serving bowl to keep warm.
Assemble the sauce in a mixing bowl, by combining the water, cornstarch, hoisin sauce, chile paste, soy sauce, and stock, wine or beer. Whisk and set aside.
Rinse the shrimp and set aside in a colander. Heat the peanut oil in a wok or large skillet and stir fry the scallions, garlic, kamei, ginger and chile, until the garlic is golden and scallions are soft. Add the shrimp and stir-fry until just pink. Add the assembled sauce and continue cooking, stirring frequently, until shrimp is opaque. Do not overcook. Fold the mixture into the noodles, and garnish with fresh cilantro. Serve hot.
Recipe from Chile Pepper Magazine.