we have food at home.

~ingredients:

• 1 lb fresh, raw shrimp
• 4-5 garlic cloves
• 1.5 tbsp ginger
• 1 tsp gochugaru
• 1/2 cup water
• 1.5 tbsp soy sauce
• 1 tbsp fish sauce
• 1.5 tbsp Sriracha
• 1 tbsp honey
• 2 stalks green onion
• 2 thai birds eye chilis
• neutral cooking oil (avocado)

~instructions:

1. If using fresh, raw shrimp, peel and devein the shrimp. Personally, I like to leave the tail on (I feel it looks better when cooked).
2. Aromatic prep: Mince the garlic and ginger; and slice the green onion and thai chilis on a diagonal. Set aside.
3. Heat up a pan over medium-high heat. Once hot, add in 1 tbsp of cooking oil.
4. When the oil is hot, add in the shrimp one by one, searing on one side for 1 minute.
5. After a minute, flip and sear the other side for another minute.
6. Turn off the heat and remove the shrimp, we’ll finish cooking it in the sauce later. Set aside.
7. In the same pan, add a little more oil over medium heat.
8. Add in the minced ginger and garlic, followed by the gochugaru.
9. Toast the aromatics for a minute, and they should start to turn golden.
10. Add in 1/2 cup of water, 1.5 tbsp soy sauce, 1 tbsp fish sauce, 1.5 tbsp Sriracha, and 1 tbsp honey.
11. Stir the sauce and let it come to boil.
12. Once it starts bubbling, continue to cook until the sauce thickens, stirring occasionally. If you’re able to see the bottom of the pan easily when stirring with your spatula, this is the consistency that we want.
13. Add the shrimp back in, and stir, coating the shrimp in the sauce. It may also be easier to tilt the pan and spoon the sauce over the shrimp. Cook for another 1-2 minutes while coating the shrimp in the sauce.
14. Turn off the heat. Add in the white parts of the green onion, and the Thai bird chilies. Stir to combine.
15. Top with the rest of the green onion, and garnish with sesame seeds.
16. Serve and enjoy over rice!