Cookbook:Thai Shrimp

Cookbook | Ingredients | Recipes

Ingredients

• ¼ cup soy sauce
• 2–3 tbsp Thai chili paste
• 2 tbsp rice wine vinegar
• 1 tbsp sugar
• 2 tsp cornstarch
• 2 tsp sesame oil
• ½ cup chicken broth
• 1 tbsp peanut oil
• 24 jumbo shrimp, peeled and deveined
• ¼ red bell pepper, julienned
• ¼ green bell pepper, julienned
• 2 tsp minced garlic
• Salt, to taste
• Pepper, to taste
• 1 tbsp toasted sesame seeds
• Hot cooked rice or noodles (optional)

Procedure

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

• 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.