Spicy Shrimp with Ginger and Carrot
Appetizers • Pan-Asian
Description
Spicy Shrimp with Ginger and Carrot
Ingredients
- Fresh basil leaves 1 stem
- Grated Ginger Root 1 piece
- Carrot ½ piece
- Mild Chili Spice 1 piece
- Parsley 1 stem
- Vegetable Oil to taste
- Brown Sugar 0 oz
- Soy Sauce 0 fl oz
- Garlic 2 cloves
- Cilantro 1 stem
- Lemon ½ piece
- Shrimp 8 pieces
Step-by-Step Guide
Step 1
Cut the ginger and carrot into thin strips, known in culinary terms as 'julienne'.
Step 2
Finely chop the chili and garlic.
Step 3
Peel the shrimp, removing the shell and the black vein on the back. Fresh-frozen shrimp are gray, while pink ones are already cooked.
Step 4
Tear the leaves from the cilantro, trim the thick parts of the parsley stems, and roughly chop them along with the basil leaves. Set aside a few leaves for garnish.
Step 5
Heat vegetable oil in a pan over high heat, then add the carrot and ginger.
Step 6
Next, add the chili, garlic, and shrimp. Stir everything a few times.
Step 7
Add the herbs, soy sauce, sugar, squeeze in some lemon juice, and let the liquid evaporate for a minute.
Step 8
Serve on a plate and garnish with fresh leaves.
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