Thai Garlic Fried Shrimp
Ingredients:
2 pounds large or jumbo shrimp, peeled and deveined, tails removed
2 green onions, finely chopped
2 thai chili peppers, finely sliced
1 shallot sliced
1 Tablespoon garlic, minced
1/2 Tablespoon ginger, sliced thinly
1/4 cup cornstarch
3 Tablespoons vegetable oil
2 teaspoons fish sauce
2 teaspoons sesame oil
2 teaspoons honey
2 green onions, finely chopped
2 thai chili peppers, finely sliced
1 shallot sliced
1 Tablespoon garlic, minced
1/2 Tablespoon ginger, sliced thinly
1/4 cup cornstarch
3 Tablespoons vegetable oil
2 teaspoons fish sauce
2 teaspoons sesame oil
2 teaspoons honey
Directions:
Pat the shrimp dry.
In a small bowl, season the shrimp with salt & pepper, add cornstarch and mix until each shrimp is coated in cornstarch. There will be residual starch in the bowl.
In a pan set over medium heat, add 2 Tablespoons vegetable oil. Once the oil is hot, carefully lower the shrimp into the pan and fry on both sides just until pink, curled, and crispy, about 3-4 minutes.
Remove shrimp from the pan and set aside.
Add the remaining oil, red chili peppers, green onions, shallot, garlic and ginger.
Cook for about a minute, or until the aromatics bloom.
Put the shrimp back in the pan and mix in the honey, fish sauce, and sesame oil.
In a small bowl, season the shrimp with salt & pepper, add cornstarch and mix until each shrimp is coated in cornstarch. There will be residual starch in the bowl.
In a pan set over medium heat, add 2 Tablespoons vegetable oil. Once the oil is hot, carefully lower the shrimp into the pan and fry on both sides just until pink, curled, and crispy, about 3-4 minutes.
Remove shrimp from the pan and set aside.
Add the remaining oil, red chili peppers, green onions, shallot, garlic and ginger.
Cook for about a minute, or until the aromatics bloom.
Put the shrimp back in the pan and mix in the honey, fish sauce, and sesame oil.
Notes:
Serve on their own or in a deep bowl over cilantro-lime rice, noodles or shirataki (only 5 calories!) with lime, cilantro, and lots of veggies.
If you don't pat the shrimp dry, the cornmeal will not stick and they will not get that precious crispy texture.
Use a light vegetable oil (canola, grapeseed, etc.) with a high smoke point. Get the oil nice and hot before adding the shrimp. Don't burn the house down though.
OK...you and I both know 2 chili peppers is not nearly enough. Just don't hurt your wife by adding way too many. Sorry Carol.
If you don't pat the shrimp dry, the cornmeal will not stick and they will not get that precious crispy texture.
Use a light vegetable oil (canola, grapeseed, etc.) with a high smoke point. Get the oil nice and hot before adding the shrimp. Don't burn the house down though.
OK...you and I both know 2 chili peppers is not nearly enough. Just don't hurt your wife by adding way too many. Sorry Carol.