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Sunday, August 5, 2012

Stir-Fry Chili Shrimp

醉蝦 -- Zui Xia -- Drunken Shrimp
醉蝦 -- Zui Xia -- Drunken Shrimp (Photo credit: Wikipedia)
By Juvy S. Iliwiliw


Despite the name, this dish is not too spicy. To make this, you have to hit the market early in the morning and find the freshest shrimps you can buy. And this dish can be best served with a steaming cup of rice. This makes 4 servings with only 15 minutes preparation and 10 minutes to cook. So easy, so quick, so yummy!


STIR-FRY CHILI SHRIMP

You will need:


300 grams white shrimp, shelled and deveined

1 tablespoon light soy sauce

salt and pepper to taste

3 tablespoons cooking oil

1 tablespoon onion, chopped

1 tablespoon garlic, chopped

2 pieces long chili, sliced

50 grams or 1/3 cup each of red, yellow and green bell pepper, cubed

1 stalk leek, shredded

For the sauce:
1 tablespoon chili garlic sauce

1 tablespoon oyster sauce

1 tablespoon gin

1/2 cup chicken stock

1 tablespoon water

salt, pepper and sugar to taste

1 tablespoon cornstarch diluted in 2 teaspoons water

1 tablespoon sesame oil

Here's how:


1. Wash shrimps and pat dry. Squeeze out excess water then marinate in soy sauce, salt, and pepper. Set aside in the chiller until ready to use.

2. Mix all ingredients for the sauce except the cornstarch and sesame oil. Set aside.

3. Heat oil and briefly stir-fry onion, garlic, and long chili. Toss in shrimps and bell peppers. When the shrimps start to curl, pour in the sauce and season with salt, pepper, and sugar to taste. Thicken the sauce with the cornstarch-water mixture and drizzle sesame oil. Serve shrimp garnished with shredded leeks.

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