Wednesday, January 15, 2014

[Tony's Creation]Shrimps with sweet and sour sauce in Thai style

[Prep: 15 minutes | Cook: 20 minutes| Serve: 4 | Calories: 290 per serving ] 列印 Print (Password: tony)

.: 材料 Ingredients :.
Group A
1- Headless & Peeled shrimps, 400g
2- White pepper flake, 1/2 tsp
3- Salt, 1/2 tsp
4- Corn starch, 1 tsp

Group B
1- Crouton, 1 cup, optional
2- Tomato, diced, 1 medium
3- Bell pepper, cored, diced, 1 medium
4- 1 shallot, peeled, sliced
5- Thai basil leaves, 10 pieces
6- Onion, peeled, diced, 1/2 of medium

.: 汁料 Sauce Mixture :.
1- Ketchup, 3 tbsp
2- Fish sauce, 1 tsp
3- Sugar, 1 tbsp
4- Worcestershire sauce, 2 tsp
5- Hot water, 3 tbsp

.: 做法 Directions :.
Step 1:

Remove the vein from the shrimps. Mix it with 2 tbsp of corn starch. Then rinse the shrimps under the sink with cold water to clean it well. Dry it and marinade it with the salt and white pepper for 15 minutes. Heat the pan with medium high heat with 1 tbsp of oil. Coat the shrimps with cornstarch. Pan fry the shrimps each side for about 2 minutes until it is hard. Put it aside.
Step 2:

Clean and dry the pan well. Heat it again with 1/2 tbsp of oil over high heat until hot. Add in the garlic, shallot, and onion with 1/2 tsp of salt. Stir-fry the ingredients until the onion is soft (about 2-3 minutes). Add in the bell pepper and tomato with 1/2 tsp of sugar. Mix it well and stir-fry all ingredients for 2 minutes.

Step 3:

Mix in the sauce mixture and bring it to boil. Add in the cooked shrimps, crouton, and basil leaves. Mix it well and stir-fry for 1 minute. Dish it up and serve it hot.

.: 小貼士Cook's notes :.

1- Cornstarch helps to clean the shrimps better as it will stick the dirt and rinse off under water.
2- Adjust the amount of sugar according to your own preference.

3- The shrimps will be crispy if coated with the cornstarch before pan-frying it.
4- Sauce mixture will be dried out by the heat quickly. Add more hot water if it is dried out.

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