This simple little preparation could feature as a one dish in a multi-platter table service, but it makes a nice little appetizer or snack. My wife and I ate these succulent and sweet shrimp with scallion pancakes and beer…
- ½ lb. Shrimp;
- 1 ½ tbsp. Sesame Seed;
- ½ tsp. Sugar;
- Pinch each of Salt and Pepper;
- 1 tbsp. Sesame Oil;
- 1 tsp. Vinegar;
- ½ tsp. Chili Sauce (optional);
- 1 tbsp. Hoisin Sauce.
First, toast the sesame seeds in a dry pan just until they start to turn golden and take off the heat.
Season the shrimp with salt and pepper and toss with the sugar. Heat the sesame oil in a pan over moderate heat and sauté the shrimp just until they turn pink.
Now stir in the vinegar, hoisin sauce and the chili sauce (if using). When the sauce has thickened to a glaze over the shrimp, stir in the sesame seeds and serve.
That’s it ….