Cookbook:Thai Shrimp

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Cookbook | Ingredients | Recipes

Ingredients[edit | edit source]

  • 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

Procedure[edit | edit source]

  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.

Notes[edit | edit source]

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.