Copycat Parker's Spicy Toffee Shrimp Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g large shrimp, peeled and deveined (tails on)</li><li class="ingredients-single-item">2 tbsp cornstarch</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1/4 tsp white pepper</li><li class="ingredients-single-item">3 tbsp vegetable oil, for cooking</li><li class="ingredients-single-item">For the spicy toffee sauce:</li><li class="ingredients-single-item">100g brown sugar</li><li class="ingredients-single-item">60ml water</li><li class="ingredients-single-item">30ml rice vinegar (or white wine vinegar)</li><li class="ingredients-single-item">2 tbsp soy sauce, low sodium</li><li class="ingredients-single-item">1-2 tsp chili garlic sauce (adjust to taste)</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">1 tsp fresh ginger, grated</li><li class="ingredients-single-item">1 tbsp butter</li><li class="ingredients-single-item">For garnish:</li><li class="ingredients-single-item">2 tbsp green onions, finely sliced</li><li class="ingredients-single-item">1 tsp sesame seeds</li><li class="ingredients-single-item">1 lime, cut into wedges</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Oven-safe skillet or frying pan</li><li class="equipment-single-item">Small saucepan</li><li class="equipment-single-item">Silicone brush</li><li class="equipment-single-item">Baking tray</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (390°F). Line a baking tray with parchment paper and set aside. Pat the peeled and deveined shrimp completely dry with paper towels - this is crucial for proper caramelization and to prevent the toffee sauce from becoming watery.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, toss the shrimp with cornstarch, salt, and white pepper until evenly coated. The cornstarch will create a delicate crust that helps the sauce cling to the shrimp while adding a subtle crispness.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Heat the vegetable oil in an oven-safe skillet over medium-high heat. When the oil is shimmering but not smoking, add the shrimp in a single layer (work in batches if needed). Cook for about 1-2 minutes per side until they turn pink and begin to curl. They don't need to be fully cooked as they'll finish in the oven. Transfer to a plate lined with paper towels.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>For the spicy toffee sauce, combine brown sugar, water, rice vinegar, soy sauce, chili garlic sauce, minced garlic, and grated ginger in a small saucepan over medium heat. Bring to a gentle simmer, stirring occasionally until the sugar completely dissolves.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Continue simmering the sauce for about 5-7 minutes until it begins to thicken and coats the back of a spoon. The sauce should reduce by about one-third but be careful not to let it get too thick as it will continue to thicken as it cools. Remove from heat and stir in the butter until melted and fully incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Arrange the par-cooked shrimp on the prepared baking tray, making sure they don't touch each other. Using a silicone brush, generously coat each shrimp with the toffee sauce, reserving some sauce for later.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 4-5 minutes until the sauce begins to caramelize and bubble around the edges of the shrimp. Watch carefully as the high sugar content can burn quickly. The shrimp should be opaque throughout and reach an internal temperature of 63°C (145°F).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the shrimp is baking, gently reheat the remaining sauce if it has thickened too much. After removing the shrimp from the oven, brush with another layer of the toffee sauce for extra shine and flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Transfer the glazed shrimp to a serving plate, garnish with sliced green onions and sesame seeds, and serve immediately with lime wedges. The combination of the hot caramelized exterior with the succulent interior is best enjoyed fresh while the contrast between textures is at its peak.</li></ol>