Honey Soy Glazed Shrimp with Snap Peas

Name: Honey Soy Glazed Shrimp with Snap Peas
Cook time: 10 min
Yield: 4 servings
Ingredients: 30 g honey; 45 ml soy sauce; 15 ml rice vinegar; 4 g cornstarch; 20 ml water divided; 2 g fine salt; 1 g black pepper freshly ground; 10 ml neutral oil divided; 450 g shrimp peeled and deveined, tails off or on; 5 ml neutral oil divided; 12 g garlic minced; 10 g fresh ginger finely grated; 250 g snap peas trimmed; 10 ml water divided; 20 g scallions thinly sliced; 6 g sesame seeds toasted if desired

An Asian-inspired side dish of shrimp and snap peas cooked quickly in a honey-soy glaze. The shrimp are cooked just until opaque, then coated with the reduced sauce so the snap peas stay bright and lightly crisp.

By Julienne

Cook time: 10 minutes

Servings: 4

Ingredients

30 g honey
45 ml soy sauce
15 ml rice vinegar
4 g cornstarch
20 ml water divided
2 g fine salt
1 g black pepper freshly ground
10 ml neutral oil divided
450 g shrimp peeled and deveined, tails off or on
5 ml neutral oil divided
12 g garlic minced
10 g fresh ginger finely grated
250 g snap peas trimmed
10 ml water divided
20 g scallions thinly sliced
6 g sesame seeds toasted if desired

Instructions

In a small bowl, stir together the honey, soy sauce, rice vinegar, cornstarch, and 20 ml of the water until smooth. In a medium bowl, season the shrimp with the salt and black pepper. The sauce looks uniform and the shrimp are lightly seasoned.
Heat 10 ml of the oil in the skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, just until opaque and lightly curled. Transfer to a plate. The shrimp are opaque with pink edges and still tender in the center.
Add the remaining 5 ml oil to the same skillet. Add the garlic and ginger and cook for 15 to 20 seconds, stirring constantly, until fragrant but not browned. Add the snap peas and the remaining 10 ml water, then stir-fry for 2 to 3 minutes until the peas are bright green and crisp-tender. The snap peas are vivid green and still have a noticeable crunch.
Pour in the sauce and cook for 30 to 60 seconds, stirring, until it turns glossy and thickens enough to lightly coat the vegetables. The sauce clings to the spoon and leaves a thin glaze on the pan.
Return the shrimp to the skillet and toss for about 30 seconds to warm through and coat with glaze. Off the heat, add the scallions and sesame seeds. Serve immediately. The shrimp are hot, coated in glaze, and the snap peas remain crisp.