Cookbook:Thai Shrimp

Thai Shrimp
CategorySeafood recipes
Difficulty

Cookbook | Ingredients | Recipes

Ingredients edit

Procedure edit

  1. Combine soy sauce, chili 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 ¼ 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.

Notes, tips, and variations edit

  • 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.