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Ingredients
| raw shrimp: 1 lb (peeled and deveined) |
| red bell pepper: 1 pepper (diced) |
| garlic: 6 cloves (minced) |
| fish sauce: 1 tsp |
| red pepper paste: 1 tsp (optional) |
| chicken stock: 1/2 cup |
| cornstarch: 1 tsp |
| vegetable oil: 1 Tbl |
Thai Red Pepper Shrimp
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
6 min -
Servings
2 serving(s)
Tags
- Prepare all your ingredients and have them ready to go in seperate bowls. Mix the corn starch into the chicken stock. Heat your wok on high.
- Add the oil to the wok and stir fry the bell peppers for 1 minute.
- Add the garlic and stir fry for 30 seconds.
- Add the shrimp and stir fry until they curl and turn pink, about 3 minutes.
- Add the fish sauce and sambal, stir fry for about 10 seconds.
- Finally, add the chicken stock/cornstarch mixture (mix it up again just before you add it because the cornstarch can settle), and mix thoroughly. Boil the sauce for about a minute or two just until it thickens up.
- Serve over brown rice.