RCI-SF.002.0041.001

Thai Shrimp

Thai Shrimp from the Recidemia collection

Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced

Ingredients

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

Method

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.

What Makes This Variant Distinct

  • Migrated from legacy Recidemia wiki (2012-05-09)
Thai Shrimp — RCI-SF.002.0041.001 | Recidemia