Jhinga Manchurian

Ingredients

For the shrimp:

• 1/4 teaspoon freshly ground Vine-Ripened Black Peppercorns
• 1/4 teaspoon Marash Red Chili Flakes
• 1/2 teaspoon Purple Garlic Powder
• Pinch of sea salt
• 4 tablespoons extra virgin olive oil, divided use
• 1-1/2 pounds shrimp, peeled and deveined as needed

For the sauce:

• 1 teaspoon Purple Garlic Powder
• 1 teaspoon Ground Buffalo Ginger Root
• 1 teaspoon Ground Sun-Dried Tomatoes
• 1 teaspoon rice vinegar 
• 1 teaspoon sugar
• 2 teaspoons water
• 1 tablespoon chili garlic sauce
• 1 cup chopped scallion
• 1 serrano chile, chopped
• 1 tablespoon chopped fresh cilantro, plus more for garnish 
• 1 teaspoon cornstarch 
• 1/2 cup water 
• Optional: 2 cups of steamed broccoli florets

Directions

Step 1

Prep the shrimp: In a bowl large enough to hold the shrimp, add the black pepper, chili flakes, garlic powder, and salt; whisk well. Add 2 tablespoons olive oil and whisk again. Add the shrimp and toss to coat; set aside.

Step 2

Prep the sauce: In a small bowl, mix the garlic powder, ground ginger, ground tomatoes, rice vinegar, sugar, water, and chili garlic sauce; set aside.

Step 3

Heat a wok over medium-high heat. When hot, add 2 tablespoons olive oil and sauté the shrimp for 2 minutes on each side or until pink and cooked through. Use a slotted spoon to transfer the shrimp to a nearby bowl. Add the scallions, serrano, and cilantro to the hot wok and sauté until soft, about 3 minutes. Stir in the reserved sauce and bring to a boil. Mix the cornstarch with the water and add to the sauce; continue cooking until the sauce has thickened. Add back the shrimp and optional broccoli and toss to coat. Garnish with cilantro if desired.