Medium shrimp – 750 gms (about 10 to 15), peeled and deveined
Broccoli florets – 4 cups
Olive oil – 1 tbsp
Sesame seeds – 1 tsp
Green onion/spring onion – 1, thinly sliced
Salt and black pepper to taste
For the sauce
Light soy sauce – 3 tbsp
Oyster sauce – 2 tbsp
Rice wine vinegar – 1 tbsp
Fish sauce – 1 tbsp
Brown sugar, packed – 1 tbsp
Freshly grated ginger – 1 tbsp
Garlic – 6 cloves, minced
Vegetable oil – 1 tsp [Original recipe called for sesame oil, but I didn’t have it handy so I replaced it with sunflower oil. Sesame oil will add a more intense oriental flavor to the dish.]
Peel and devein the shrimp keeping the tails intact. I also kept the heads intact but you can remove them if you wish. Season the shrimps with salt and set aside.
Steam the broccoli florets in boiling water for 5 minutes until soft but not mushy. Do not overcook the broccoli. Drain the broccoli and rinse in cold water. Set aside.
First make the sauce by combining together soy sauce, oyster sauce, fish sauce, Sriracha sauce, rice wine vinegar, brown sugar, ginger, garlic, oil and cornflour in a small bowl. Whisk everything well to make a homogeneous sauce. Set aside.
Heat olive oil in a large non-stick skillet over medium high heat. Add the shrimp and sauté them until pink, about 2-3 minutes each side. Take them out on a plate.
Next add a bit more oil into the skillet and add the steamed broccoli. Season with salt and pepper and give few quick stir.
Now stir in the sauce mixture until well combined and slightly thickened, about 1-2 minutes. Return the sautéed shrimps to the skillet and coat them well with the sauce.
Garnished with sesame seeds and green onion. Serve hot!
Recipe by Flavor Quotient at https://www.flavorquotient.com/2015/09/easy-broccoli-and-shrimp-stir-fry/