RCI-SP.005.0259.001
Thai Shrimp
Thai Shrimp from the Recidemia collection
Prep15 min
Cook15 min
Total30 min
Servings4
Difficultyadvanced
Ingredients
- 1/4 cup
- tbs Thai chile paste2-3 unit
- 24 unit
- 2 unit
- 1 unit
- 2 tsp
- 1 unit
- Salt and pepper1 unitto taste
- 1/2 cup
- Hot cooked rice or noodles (optional)1 unit
- red bell pepper1/4 unitjulienned
- green bell pepper1/4 unitjulienned
- tbs toasted sesame seeds1 unit
- 2 tsp
- 2 tsp
Method
1
Combine soy sauce, paste, vinegar, sugar, cornstarch, sesame oil and broth. Set aside.
3 minutes
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.
4 minutes
3
Add bell pepper and garlic and stir-fry until bell pepper has taken on slight browning. Remove and keep warm.
3 minutes
4
Add liquid mixture to pan and bring to a boil. Cook until liquid has reduced to 1/4 cup.
4 minutes
5
Add shrimp and vegetables back to pan and toss. Heat through.
2 minutes
6
Garnish with sesame seeds and serve immediately over rice or noodles.
1 minutes