Their knives are handmade in the Philippines, so I love supporting a Filipino-owned brand as well!Īfter you make the sauce, you want to pan fry the shrimp til it’s crispy and then toss it in the sauce. While I usually just throw the garlic in a food processor for easier prep, I just got an absolutely GORGEOUS knife from Nacionale Bladeworks that was amazing for mincing garlic. Always make sure you’re using fresh garlic for this and not the prepared kind. It also tastes best if you let it sit in the fridge for at least a few hours so all the flavors can mingle and be BFFs, so make your mac salad first before you tackle the shrimp.įor the shrimp, you obviously want a LOT of minced garlic. I also used chifferi instead of elbow macaroni since it has tiny ridges in the pasta for even more texture and to hold onto the sauce. Just a few simple ingredients make the world of difference! It’s traditionally cooked so the macaroni is very soft, but I prefer cooking mine to al dente. The secret to the best mac salad IMO is lots of Kewpie Mayo (my fave, though you can swap your preferred mayo) and lots of fresh ground pepper. It all gets balanced out with creamy mac salad. Since the sauce is sticky, make sure to use a nonstick pan so it’s easier clean up. It’s extra garlicky, with a ton of umami from the oyster sauce, a bit of sweetness from the honey, and some heat from the chili garlic sauce. I’ve already had practice making pineapple bowls thanks to my sweet and sour tofu, but this was my first time trying my hand at the garlic shrimp and mac salad and after a bit of testing with the sauce and seasoning, I’m so happy with how the recipe turned out.
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