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Shrimp with Thai Peanut Sauce
This is delicious enough to serve your guests and quick and easy enough to
fix up after work. This is a keeper!
| ½ pound,
large |
shrimp, peeled
and deveined |
| 1
large |
red bell pepper,
cut into 1" squares |
| 1
bunch |
scallions (white
and light green parts), trimmed and cut into 1" pieces |
| 1
inch |
ginger, finely
minced or grated |
| 1
cup |
sliced mushrooms |
| 2
tablespoons |
peanut oil |
| Sauce |
| ¼
cup |
Thai
Peanut Sauce |
| ½
cup |
chicken broth |
| 1
tablespoon |
cornstarch |
| Marinade |
| 2
tablespoons |
soy sauce |
| 1
tablespoon |
Sambal
Olek or
Chile-Garlic paste |
Mix the soy sauce and Sambal Olek together and toss with the shrimp to
coat. Allow to marinate in fridge for at least a half hour.
Mix the sauce ingredients and set aside.
Heat your wok over high heat and add then add the oil; swirl to coat the
wok. Stir fry the peppers, scallions and ginger for 1 minute. Add
the mushrooms and stir fry an additional minute. Add the shrimp and stir
fry until the shrimp just turn pink (don't overcook the shrimp or they will get
tough.)
Turn heat to low and add the sauce. Stir fry until the sauce thickens,
about 1 minute or so, and toss well to coat the shrimp and veggies. Serve
immediately with rice.
Notes:
- You may use my recipe for Thai peanut sauce or buy a pre-made one from the
market. Taste of Thai and Thai Kitchen both make good
ones. Trader Joe's house brand is also excellent.
- Sambal Olek is a type of chile-garlic paste found in Oriental
markets. Most supermarkets will carry chile-garlic paste in their
oriental food section. Lee Kum Kee makes an excellent
chile-garlic sauce.
- Peanut oil is preferred for stir frying in part for it's authenticity but
also because it holds up well to the high temperatures required.
- Use any white rice you like although Jasmine rice will add flavor and
authenticity to this dish.
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