How to Air fry frozen shrimp
How to Air fry frozen shrimp is a easy Indian recipe that serves 4. 45 calories per serving. Recipe by Remis World on YouTube.
Prep: 10 min | Cook: 5 min | Total: 20 min
Cost: $1.33 total, $0.33 per serving
Ingredients
- 5 Red Chili Peppers (fresh, medium‑hot; stems removed)
- 4 Garlic Cloves (peeled)
- 2 tablespoons Vegetable Oil (neutral oil such as canola or sunflower)
- 2 tablespoons Water (room temperature)
- ½ teaspoon Salt (adjust to taste)
- 1 teaspoon Sugar (balances acidity; optional)
- 1 teaspoon White Vinegar (adds tang; optional)
Instructions
Prepare the chilies and garlic
Trim the stems off the red chilies, slice them lengthwise, and roughly chop. Peel the garlic cloves and set aside.
Time: PT3M
Blend into a coarse paste
Place the chopped chilies and garlic into a blender or mortar. Add 1 tablespoon of water and blend/pound until you achieve a coarse, slightly chunky paste.
Time: PT2M
Cook the sauce
Heat the vegetable oil in a small saucepan over medium heat (about 350°F / 175°C). Add the chili‑garlic paste and sauté for 2‑3 minutes, stirring constantly, until the raw aroma disappears.
Time: PT3M
Temperature: 350°F
Season and finish
Add the remaining water, salt, sugar, and vinegar. Stir and simmer for another 2 minutes until the sauce thickens slightly.
Time: PT2M
Temperature: 350°F
Cool and store
Remove the saucepan from heat and let the sauce cool to room temperature. Transfer to a clean glass jar, seal, and refrigerate.
Time: PT5M
Nutrition Facts
- Calories
- 45
- Protein
- 0.5 g
- Carbohydrates
- 4 g
- Fat
- 3 g
- Fiber
- 1 g
Dietary info: Vegan, Vegetarian, Gluten‑Free, Dairy‑Free
Ingredient Substitutions
- Instead of Red Chili Peppers: Dried red chilies (rehydrated), Thai bird’s eye chilies
- Instead of Garlic Cloves: Garlic paste (1 tsp), Minced garlic (1 tsp)
- Instead of Vegetable Oil: Peanut oil, Sesame oil (use half the amount for flavor)
- Instead of Water: Vegetable broth (for extra depth)
- Instead of Salt: Soy sauce (½ tsp, reduces salt needed), Sea salt
- Instead of Sugar: Honey (½ tsp), Brown sugar (1 tsp)
- Instead of White Vinegar: Apple cider vinegar, Lemon juice
Equipment Needed
- Knife
- Cutting Board
- Blender or Mortar & Pestle
- Small Saucepan
- Wooden Spoon
Critical Steps — Do Not Skip
- Blending the chilies and garlic to the right texture.
- Sautéing the paste without burning.
Chef Tips from the Video
- Toast the chilies briefly (dry) before blending for a smoky depth.
- Add a few drops of sesame oil at the end for an Asian twist.
- Use a mortar and pestle for a more rustic texture.
Troubleshooting
Sauce is too watery.
Simmer a minute longer to reduce, or add a pinch more sugar which helps thicken.
Sauce is too thick.
Stir in a little extra water (½ tsp at a time) until the desired consistency is reached.
Sauce tastes flat.
Adjust with a pinch more salt, a dash of extra vinegar, or a tiny splash of soy sauce for umami.
Storage
Refrigerator: Up to 2 weeks in a sealed jar.
Freezer: Can be frozen for up to 3 months; thaw in fridge before use.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Make the sauce a day ahead; flavors meld beautifully.
- Store in a sterilized jar to extend shelf life.
Frequently Asked Questions
What is the cultural significance and history of chili garlic sauce in Indian cuisine?
Chili garlic sauce is a staple in many Indian households, especially in the eastern and northeastern regions where fresh chilies are abundant. It originated as a quick way to preserve the heat and aroma of chilies for use throughout the year, often served alongside rice, noodles, or as a dip for snacks.
What are the traditional regional variations of chili garlic sauce in Indian cuisine?
In Bengal, the sauce often includes mustard oil and a hint of mustard seeds. In the Northeast, fermented soybeans (akhuni) may be added for umami. Southern versions sometimes incorporate curry leaves and coconut oil for a richer flavor.
How is chili garlic sauce traditionally served in Indian households?
It is typically served as a side condiment with steamed rice, idli, dosa, or as a dipping sauce for samosas and pakoras. It can also be mixed into stir‑fried vegetables or noodle dishes for an instant flavor boost.
On what occasions is chili garlic sauce commonly prepared in Indian culture?
While not tied to a specific festival, chili garlic sauce is prepared year‑round, especially during the monsoon season when fresh chilies are plentiful. It is also a popular accompaniment for festive meals that feature fried snacks.
What authentic ingredients are essential for a traditional Indian chili garlic sauce versus common substitutes?
Authentic ingredients include fresh red chilies, garlic, neutral oil, salt, and a touch of vinegar or lime juice. Substitutes like dried chilies, garlic paste, or different vinegars work, but they can alter the fresh, bright flavor profile.
What other Indian dishes pair well with this chili garlic sauce?
It pairs beautifully with plain basmati rice, fried rice, vegetable stir‑fries, grilled paneer, and even as a topping for Indian‑style tacos (pav bhaji). Its heat complements milder dishes like dal or curd rice.
What are the most common mistakes to avoid when making chili garlic sauce?
Common mistakes include over‑cooking the paste, which makes it bitter, and using too much oil, resulting in a greasy texture. Also, not adjusting the seasoning after cooking can leave the sauce flat.
Why does this recipe sauté the chili‑garlic paste instead of simply mixing raw ingredients?
Sautéing gently cooks off the raw, harsh garlic flavor and mellows the chilies, creating a balanced, aromatic sauce. It also helps the oil emulsify with the water, giving a smoother consistency.
Can I make this chili garlic sauce ahead of time and how should I store it?
Yes, the sauce can be prepared up to three days in advance. Store it in a sterilized glass jar, sealed tightly, and keep it in the refrigerator. For longer storage, freeze in ice‑cube trays and transfer to a freezer bag.
What texture and appearance should I look for when the chili garlic sauce is done?
The sauce should be glossy, slightly thickened, and have a coarse‑chunky texture from the chilies and garlic. It should not be watery, nor should it be dry or burnt.
How do I know when the chili garlic sauce is finished cooking?
When the raw smell disappears, the mixture becomes fragrant, and the sauce thickens enough to coat the back of a spoon after a brief simmer, it is done. A quick taste should reveal balanced heat, salt, and a hint of acidity.
What does the YouTube channel Remis World specialize in?
The YouTube channel Remis World focuses on quick, everyday Indian home‑cooking tutorials, often highlighting simple techniques, pantry‑friendly ingredients, and budget‑conscious meals for busy families.
How does the YouTube channel Remis World’s approach to Indian cooking differ from other Indian cooking channels?
Remis World emphasizes ultra‑fast preparation (often under 20 minutes), uses minimal equipment, and frequently incorporates modern twists while staying true to traditional flavor profiles, setting it apart from channels that focus on elaborate, festival‑style dishes.
Last updated: August 29, 2026
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