Thai Ginger Sweet Red Chili Shrimp Recipes

THAI GINGER & SWEET RED CHILI SHRIMP

Steps:

• Place shrimp in bowl with dry sherry and salt and marinate for 30 minutes. Toss every so often.
• Heat a large wok or 12-inch skillet until very hot.
• While pan is heating, lay shrimp out on paper towels and pat dry.
• Add 2 tablespoons peanut oil to pan and heat until sizzling.
• Add half of the shrimp to the pan (they should be in a single layer) and stir-fry (cook, stirring continuously) until just pink but not cooked through, about 1-2 minutes.
• Transfer partially cooked shrimp to a plate, then add remaining two tablespoons of peanut oil to pan and heat until sizzling; add remaining shrimp and stir-fry as you did the first batch.
• When shrimp are just pink but not cooked through, add reserved shrimp back to pan along with ginger, garlic, sweet red chili sauce and jalepeno peppers; stir-fry about 1 minute more.
• Add the water, soy sauce, scallion greens and bell pepper and cook until the shrimp are cooked through, about 1-2 minutes.
• Do not overcook.
• Use a slotted spoon to transfer shrimp to serving dish.
• Continue to cook sauce until slightly thickened; turn off heat, stir in sesame oil, then pour sauce over shrimp.
• Serve with jasmine rice.

THAI SHRIMP AND ROASTED RED CHILI STIR-FRY

Steps:

• In a large wok or skillet, heat the vegetable oil over medium high heat.
• Add the garlic and onion and stir-fry for 30 seconds.
• Add the brown sugar, roasted red chili paste and fish sauce and continue stir-frying for 2 to 3 minutes, until the onion starts to wilt and soften. (Tip: start with the minimum amounts of these 3 ingredients and add more to taste. I like mine with more brown sugar and 1/2 Tbsp more chili paste).
• Add the peppers and peas and cook for 3 minutes.
• Add the shrimp and cook until the shrimp have turned orange-pink in color and are cooked through, about 1 to 2 minutes.
• If the sauce needs thickening, combine cornstarch and chicken broth or water and add to wok. Cook until thick and bubbly.
• Garnish with toasted sesame seeds and serve with hot jasmine rice.