I don’t have a go-to takeout order, but when I’m craving takeout I usually want meat or seafood with veggies in some kind of a delicious sticky sauce. Because I love to cook I’ve been experimenting with creating some of those takeout style meals at home. My latest creation is this honey garlic shrimp with snap peas dish.
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The sauce for the honey garlic shrimp with snap peas is made from simple whole ingredients and then thickened naturally with a tapioca starch and water mixture. I did a little research on tapioca recently and leaned that it is a root vegetable that can be turned into a flour. When that flour is heated it becomes thick and sticky so that you have a nice sticky sauce on the veggies and shrimp without any nasty gums or other preservatives. Check out the video below to see the sauce thicken from the addition of the tapioca starch.
There are a few crucial elements to getting this recipe just right. The first is mincing the garlic small enough that it will cook evenly as the sauce cooks. For this I like to use a sharp chefs knife, but I know that many people recommend a garlic smasher for a quick short cut. The second is cooking in a large nonstick pan or wok. If the pan is too small the shrimp will not have enough space to cook evenly. And finally the tapioca starch and water mixture must be thoroughly stirred just before pouring it into the pan to heat. Otherwise your dish will have clumps of tapioca starch in it.