Fried Shrimp with Corn
Appetizers • Author's
Description
Another restaurant-style dish made with readily available ingredients. Chef John Smith from a popular wine bar combines shrimp with corn and bell peppers, uniting them with Thai chili sauce, which can be found in any supermarket. A dash of sauce gives the entire dish a fresh twist, adding a distinct Asian flair, while the firm corn kernels provide a delightful contrast to the creamy texture of the shrimp.
Ingredients
- Shrimp 5 oz
- Vegetable Oil 0 fl oz
- Courgette 5 oz
- Sweet Pepper 0 oz
- Sweet Corn Sticks 5 oz
- Parsley 0 oz
- Sweet Chili Sauce 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Peel the shrimp, make a lengthwise incision, and remove the intestinal vein.
Step 2
Cut the bell pepper into triangles and the zucchini into large slices.
Step 3
Boil the corn in salted water over low heat for 2–3 minutes.
Step 4
Chop the parsley finely.
Step 5
In a non-stick skillet, heat vegetable oil and sauté the peppers until they are half-cooked.
Step 6
Add the shrimp and zucchini, and cook, stirring, for about 5 minutes.
Step 7
Finally, add the corn, parsley, and sweet chili sauce. Season with salt and pepper, let it warm through, and then remove from heat immediately. Serve the shrimp hot.
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