Thai Chili Garlic Shrimps

Thai Chili Garlic ShrimpsTotal Time: 40 minutes   Yield: 2 servings    Level: Easy


The first time we made these Thai chili garlic shrimps was at a family dinner and I remember my cousin telling me to never share it with anyone except her. I’ve made it on frequent occasions and it’s always been a hit. The recipe is not meant to be “authentic”, per se, but it is incredibly delicious. If you love the basil and chili flavors of Thai food you will love this dish. Thai Chili Garlic Shrimps One of the central ingredients in this recipe is Chili paste. There are a number of options available at Asian grocery stores but I prefer to use Sambal Oelek (the one on the left). It has a really good balance of vinegar and chili flavors.Thai Chili Garlic ShrimpsIngredients for marinade:

Shrimps – 250 grams (about 1 cup)

Lemon juice – 1/2 lemon

Tapioca flour (or Tempura batter mix) – 2 tbsp

Salt – 1/2 tsp

Ingredients for stir fry:

Garlic (chopped) – 4 cloves

Green chili chopped – 1

Sambal Oelek (chili paste) – 1 tbsp

Oyster sauce – 1 tsp

Fish sauce – 1 tsp

palm sugar (or plain sugar) – 1 tsp

Thai basil chopped – 1 tbsp

Oil 2 tbsp

Chicken stock 1/4 cup

Directions:Thai Chili Garlic ShrimpsMarinate the shrimps with lemon juice and salt for an hour. Then coat the shrimps with tapioca flour and deep fry the shrimps.

Note: The reason i prefer tapioca flour is because the cooked batter tends to remain crispy significantly longer after it has been coated with the sauce.Thai Chili Garlic ShrimpsDeep fry the shrimps until they are golden brown. This will take about 2 to 3 minutes.  You definitely don’t want to dry the shrimp by overcooking them.Thai Chili Garlic ShrimpsIn a wok heat  the oil and saute the garlic until fragrant.Thai Chili Garlic ShrimpsApart from the chicken stock and Shrimp add the rest of the the ingredients.Thai Chili Garlic ShrimpsWhen the oil separates add the chicken stock. Bring it to a boil and reduce the sauce to a slightly thick consistency.

Note: You can even make this a gravy dish. Just double the amount of chicken stock and thicken the gravy with cornflour and serve with rice.Thai Chili Garlic ShrimpsAdd  the shrimps until they are well coated with the garlic saute mix.Thai Chili Garlic ShrimpsThis spicy and garlicky dish is great for any occasion. It can be served with rice or noodles. It can also be served on its own as an appetizer.Thai Chili Garlic ShrimpsAs always we would love to hear your comments and feedback below.

Enjoy!

Thai Chili Garlic Shrimps
 
Prep time
Cook time
Total time
 
Crispy battered shrimps in a chili garlic and basil sauce.
Author:
Yield: 2 servings
Ingredients
Marinade
  • Shrimps – 250 grams (about 1 cup)
  • Lemon juice – ½ lemon
  • Tapioca flour (or Tempura batter mix) – 2 tbsp
  • Salt – ½ tsp
For stir fry
  • Garlic (chopped) – 4 cloves
  • Green chili chopped – 1
  • Sambal Oelek (chili paste) – 1 tbsp
  • Oyster sauce – 1 tsp
  • Fish sauce – 1 tsp
  • palm sugar (or plain sugar) – 1 tsp
  • Thai basil chopped – 1 tbsp
  • Oil 2 tbsp
  • Chicken stock ¼ cup
Instructions
  1. Marinate the shrimps with lemon juice and salt for an hour. Then coat the shrimps with tapioca flour* and deep fry the shrimps.
  2. Deep fry the shrimps until they are golden brown. This will take about 2 to 3 minutes. You definitely don’t want to dry the shrimp by overcooking them.
  3. In a wok heat the oil and saute the garlic until fragrant.
  4. Apart from the chicken stock and Shrimp add the rest of the the ingredients.
  5. When the oil separates add the chicken stock** Bring it to a boil and reduce the sauce to a slightly thick consistency.
  6. Add the shrimps until they are well coated with the garlic saute mix.
Notes
*The reason i prefer tapioca flour is because the cooked batter tends to remain crispy significantly longer after it has been coated with the sauce.
**You can even make this a gravy dish. Just double the amount of chicken stock and thicken the gravy with cornflour and serve with rice.

 

It's only fair to share...Pin on PinterestTweet about this on TwitterShare on FacebookEmail this to someoneShare on YummlyPrint this page

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: