A fresh and fiery dish to warm you up on cold nights.
Ingredients
- 16 large tiger shrimp - peeled & deveined
- 2 scallions, sliced
- 1/2 red chili, sliced (add more if you'd like more heat)
- 2 finely chopped cloves garlic
- 1 sliced shallot
- 1 tbsp thinly sliced ginger
- 30g sifted cornflour
- 60ml vegetable oil
- 1 tsp nampla (fish sauce)
- 1/2 tsp toasted sesame oil
- 1/2 tsp sugar
- Salt and pepper
- Lime wedges, sliced scallions & coriander leaves to garnish
Method
- Dry the shrimp really well with paper towel and place into a bowl. Add the cornflour and evenly coat the shrimp with the cornflour.
- Place a pan over a medium heat and once hot add 3/4 of the vegetable oil. When hot enough carefully place the shrimp into the oil and fry on both sides until crisp and golden. You might have to do this in batches if your pan is not big enough.
- Remove the shrimp from the pan and place on page to drain. Wipe out the pan and return to the heat. Add the remaining vegetable oil.
- When hot add the chili, scallion, shallots, garlic & ginger. Fry for about 1 or 2 minutes until the shallots, in particular, have softened. Add back in the cooked shrimp and combine.
- Finally add the sugar, nampla and sesame oil. Combine everything thoroughly and remove from the heat. Place into your serving dish.
- Garnish with the lime wedges, sliced scallions and coriander leaves and serve. Serve with some steamed rice or stir fried noodles if you'd like to bulk out the meal.
