Thai Shrimp in Sweet Chili and Ginger Sauce
Main Dishes • Thai
Description
You should end up with a riot of colors: pink, red, green, in a beautiful honey-colored sauce. This riot can be calmed down with simply boiled rice. We had Pakistani rice. Irresistible! :-)
Ingredients
- Tiger shrimp in brine 30 oz
- Sherry 2 teaspoons
- Salt ¼ teaspoon
- Peanut Butter 4 tablespoons
- Grated Ginger Root 1½ tablespoons
- Garlic 3 cloves
- Sweet Chili Sauce 3 tablespoons
- Habanero Pepper 1 tablespoon
- Water ½ cup
- Soy Sauce 1 teaspoon
- Scallions 4 pieces
- Black sesame seeds ½ teaspoon
- Orange Bell Peppers 1 piece
Step-by-Step Guide
Step 1
Thaw and peel the shrimp. Mix with sherry, add salt, and let marinate for 30 minutes.
Step 2
Meanwhile, prepare the other ingredients: peel and finely chop the ginger root, peel and finely chop the garlic, carefully remove the seeds from the jalapeño (be careful not to touch your eyes after handling the seeds!) and chop it finely as well. We only need the green parts of the green onion. Wash them and slice them into rings.
Step 3
Heat a wok and pour in half of the peanut oil. When the oil is hot, add the first batch of shrimp and quickly stir-fry (do not overcook, or they will become rubbery; just cook until they change color from gray to pink). Place them on a plate lined with a kitchen towel to drain excess oil. Fry the second batch (it’s important that the shrimp are cooked in a single layer). Return both batches of shrimp to the wok.
Step 4
Add ginger, garlic, sweet chili sauce, and jalapeño to the wok. Stir-fry quickly for 1 minute.
Step 5
Add water, soy sauce, green onion, bell pepper, and cook for another (but no more than 2 minutes).
Step 6
Remove the wok from heat and add sesame oil, mixing everything again.
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