 | C was in London for a week for work, which meant it was seafood for dinner every night he was gone. I first became obsessed with Thai Sweet Chili sauce years ago at a sushi restaurant. They served it alongside their fried calamari appetizer. When we were in Vancouver, specifically China Town, we were looking for a spot to grab an early dinner. A man came out of a restaurant and raved to me about the Thai Sweet Chili Shrimp on the menu, he said it was a must order. And he was right! I have craved that dish for the longest time and really wanted to try and recreate it at home. I adapted this recipe from Once Upon a Chef. |
1 pound shrimp, peeled and deveined
2 tablespoons cornstarch
1 tablespoon vegetable oil
2 tablespoons bell pepper, finely chopped
2 teaspoons finely grated fresh ginger
2 cloves garlic, minced
1 tablespoon Thai Sweet Chili Sauce
¼ cup water
1 teaspoon soy sauce
¼ teaspoon Asian sesame oil
2 cups cooked white rice
Toss the shrimp with the cornstarch until lightly coated. Heat the oil in a large skillet over medium-high heat, add the oil. Add the shrimp and stir fry until starting to turn pink, about 2 minutes. Add the bell pepper, ginger, garlic and sweet chili sauce, sauté for 30 seconds. Add the water and soy sauce and cook 2 minutes more. Stir in the sesame oil and serve over rice.
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1 comment:
Hi Katie, love this. Would you like to share this with the other participants in Food on Friday over at Carole's Chatter? I have a weekly link up party – each week there is a different ingredient or theme. The current theme is Prawns & Shrimp. You can see upcoming themes in one of the pages at the top of my home page. If you would like to join in the fun please schedule a reminder for each week. The collection starts at 7am Friday New Zealand time – which is probably some time Thursday your time – I do find time zones quite confusing. Hope to see you soon. Cheers, Carole
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