Pan-fried Shrimp and Sweet Chili Jam


Seasoned tiger shrimp, dipped in egg batter then lightly fried and served with sweet and fiery chili jam. Yum. Eat this dish in true Chinese style with a selection of home-cooked dishes washed down with copious amounts of Chinese green tea. In fact, Chinese green tea gives this dish balance and makes it a lot healthier. Where’s the rationale? My late grandfather used to swear by Chinese green tea. He was a slim cheerful man who loved singing karaoke at the local Old Gentleman’s Club in the village of Chiao Tao where my father grew up. When I was eight, he said: ‘Ching-He, always remember this, drink plenty of Chinese green tea and you will never get fat. Look at me. I eat so much and see how slim I am?’ Oh grandfather, you were always wise and full of eccentricity.

Preparation: 5 minutes
Cooking time: 12 minutes


  • 12 (about 4 oz shelled weight) whole raw tiger shrimp, shelled but tail on, deveined and washed
  • 3–5 tablespoons olive oil
  • pinch of sea salt and ground white pepper

For the Batter

  • 1 egg, beaten
  • ¼ cup potato starch
  • fresh cilantro leaves


  1. First make the chili jam.
  2. Place the shrimp in a bowl and season with salt and pepper.
  3. Combine the egg and potato starch in a bowl to make a batter. Mix the batter with the shrimp and coat well.
  4. Heat a wok or pan over high heat, and add the olive oil. Fry the shrimp by throwing them in one at a time. When they turn pink and the coating turns golden brown, remove and drain of any excess oil on paper towels.
  5. Garnish with some cilantro and serve with the chili jam and steamed rice... don’t forget the jasmine green tea.

To Serve