Last modified on 13 September 2011, at 12:47

Cookbook:Thai Shrimp

Cookbook | Ingredients | Recipes

IngredientsEdit

  • 1/4 cup soy sauce
  • 2-3 tbs Thai chile paste
  • 24 jumbo peeled deveined shrimp
  • 2 tbs rice wine vinegar
  • 1 tbs sugar
  • 2 tsp cornstarch
  • 1 tbs peanut oil
  • Salt and pepper, to taste
  • 1/2 cup chicken broth
  • Hot cooked rice or noodles (optional)
  • 1/4 red bell pepper, julienned
  • 1/4 green bell pepper, julienned
  • 1 tbs toasted sesame seeds
  • 2 tsp minced garlic
  • 2 tsp sesame oil

ProcedureEdit

  1. Combine soy sauce, paste, vinegar, sugar, cornstarch, sesame oil and broth. Set aside.
  2. Preheat a large sauté pan or wok over high heat. Add peanut oil and shrimp and stir-fry until shrimp is pink. Remove and keep warm.
  3. Add bell pepper and garlic and stir-fry until bell pepper has taken on slight browning. Remove and keep warm.
  4. Add liquid mixture to pan and bring to a boil. Cook until liquid has reduced to 1/4 cup.
  5. Add shrimp and vegetables back to pan and toss. Heat through.
  6. Garnish with sesame seeds and serve immediately over rice or noodles.

NotesEdit

If you're serving this to somebody with a peanut allergy, don't be worried. The allergens are in the protein part, not the fat part. However, steer clear of these peanut oils: Cold press and organic, which we wouldn't use anyways, because they have too low of a smoke point.