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Recipe Source: cdkitchen.com
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Singapore Chili Shrimp
Category: Other Asian
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Serves/Makes: 4
Ready in: < 30 minutes
- 1 piece (2 inch size) ginger, peeled
- 3 cloves garlic, peeled and lightly crushed
- 2 shallots, peeled and roughly chopped
- 4 small fresh red chilies, seeded and stemmed
- OR
- dried red chili flakes to taste
- 3 tablespoons corn, grapeseed or other neutral oil
- 2 tablespoons tomato paste
- OR
- 1 medium tomato, chopped
- 2 tablespoons fresh lime juice
- 2 tablespoons nam pla (Thai fish sauce)
- 2 teaspoons soy sauce
- 1 tablespoon sugar
- 2 tablespoons water
- 1 pound small peeled shrimp
Mince ginger, garlic, shallots and chilies in food processor. Put oil in a wok or large skillet and turn heat to medium-high. A minute later, add minced spices and cook, stirring constantly, for about 30 seconds. Stir in tomato paste, lime juice, nam pla, soy sauce, sugar and water. Add shrimp and coat with sauce. Cook just until sauce is bubbling and shrimp turns pink, about 5 minutes. Serve over rice or noodles.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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