I love shrimp, and do not get to eat it as often as I would like. I’m not even too picky. I’ll take boiled shrimp which I will happily peel myself and dip into mayonnaise. If I’ve got that I’m happy!
Well, unfortunately I haven’t been able to get my hands on a stove or some good mayo in a while so I’ve got to get my shrimp prepared a different way.
The Thai way.
And this way isn’t bad either.
I had tried to make my own version of this dish when my parents were visiting in Phuket. No direction whatsoever, just working with the handful of ingredients we had bought at the grocery store. It was pretty good even then, but now that I’ve got a real Thai recipe it’s even better.
The key ingredient here is obviously the roasted chili paste. You can find it at the Asian supermarket and it is amazing for adding flavors to dishes. It smells more like caramelized shallots than anything else and adds a little bit of spice to the dish. Perfect for adding to soups as well. Other than that all the ingredients in the recipe are easy to find and if shrimp isn’t your thing try this with chicken, pork, beef, squid or even tofu.
These are the brands that the Time For Lime cooking school recommends for various Thai sauces. From left to right we have, fish sauce, mushroom sauce, oyster sauce, roasted chili paste and coconut milk.
That fourth little jar from the left, is the magical ingredient here. Make sure to seek this out at the Asia store. You won’t regret it!
This stir fry is easy to make and perfect for a quick lunch or dinner. Serve with rice for a complete meal.
- 2 tablespoons vegetable oil
- 4 cloves garlic, chopped
- 1 large mild red chili, sliced diagonally into large segments
- 1 onion, thinly sliced
- 20 shrimp, peeled, deveined and butterflied (or mixture of shrimp and squid) (use tofu for vegan version)
- 2 tablespoons roasted chili paste (make sure not made with shrimp paste for vegan version)
- 1 teaspoon sugar
- 2 tablespoons oyster sauce (use mushroom sauce for vegan version)
- 2 tablespoons soy sauce (use tamari for gluten free version)
- ½ cup stock (or water)
- 20 sweet Thai basil leaves with extra basil for garnish
- 2 limes, cut into wedges
- In a small bowl combine roasted chili paste, oyster sauce, soy sauce, stock and sugar. Stir until sugar is dissolved.
- Heat wok over medium heat and add oil, garlic, onion and chili. Cook on medium-high heat until garlic is aromatic (30 seconds).
- Increase heat to high and add shrimp. Cook for 1 minute or until shrimp turns light pink.
- Add sauce and basil. Stir fry for another minute. Add more stock is mixture too dry.
- Serve over rice with lime wedges and fresh basil.
Recipe from Time for Lime