I grew up in Asia, and some condiments are mainstays in the typical Asian kitchen cupboard. One of them is soy sauce. It's used in cooking and in dipping sauces — a lot. It's the same as how the Italians treat extra-virgin olive oil. Soy sauce spends more time on the table than inside the cupboard. Maintaining a duel-gastronomic culture (Asian and Italian) in my house means having more condiments and ingredients than a regular Italian home. You can forget about everything else, but never the soy sauce and the extra-virgin olive oil.
Here, I have a very simple recipe for shrimp marinated in lemon, sesame seed and soy sauce (of course) and then sautéed in a lot of garlic and as much chili as you can handle. I can only handle one chili, but you can add more to taste. I sauté the shrimp with the olive oil I use at home, and after a few minutes, I have an Asian-inspired garlicky and spicy appetizer for two.
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