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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!

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
cup    Thai Peanut Sauce
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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