Thai Shrimp

• ¼ cup soy sauce
• 2–3 tbsp Thai chili paste
• 2 tbsp rice wine vinegar
• 1 tbsp sugar
• 2 tsp cornstarch
• 2 tsp sesame oil
• ½ cup chicken broth
• 1 tbsp peanut oil
• 24 jumbo shrimp, peeled and deveined
• ¼ red bell pepper, julienned
• ¼ green bell pepper, julienned
• 2 tsp minced garlic
• Salt, to taste
• Pepper, to taste
• 1 tbsp toasted sesame seeds
• Hot cooked rice or noodles (optional)

Ingredients for 3 servings (775 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Combine soy sauce, chili paste, vinegar, sugar, cornstarch, sesame oil and broth. Set aside.

2. 2

   Preheat a large sauté pan or wok over high heat. Add peanut oil and shrimp and stir-fry until shrimp is pink. Remove and keep warm.

   Stovetop
3. 3

   Add bell pepper and garlic and stir-fry until bell pepper has taken on slight browning. Remove and keep warm.

   Stovetop
4. 4

   Add liquid mixture to pan and bring to a boil. Cook until liquid has reduced to ¼ cup.

   Stovetop
5. 5

   Add shrimp and vegetables back to pan and toss. Heat through.

6. 6

   Garnish with sesame seeds and serve immediately over rice or noodles.