Stir Fried Shrimp With Garlic And Chile Sauce Food

STIR-FRIED SHRIMP IN GARLIC SAUCE

Steps:

• In a small bowl, mix together chicken broth, vinegar, soy sauce, sesame oil, chile paste (if using) and sherry; set aside.
• In another small bowl or cup, stir together the tbsp of cornstarch with the 3 tbsp of water and set aside.
• Heat the oil over medium-high heat in a wok; add ginger and garlic and sizzle briefly, then add vegetables and Thai chilies (if using).
• Stir-fry vegetables for approximately 3 minutes, then add the shrimp.
• Cook the shrimp 2 minutes or until it curls and turns opaque or pink.
• Add the sauce mixture and cook 1 minute more; then stir in the thickener (briefly stir first) and stir-fry until mixture thickens, about 1 minute.
• Serve with hot cooked rice.

STIR-FRIED NOODLES WITH SHRIMP, CHILES & LIME

Steps:

• Soak the dried rice noodles in a bowl of very warm (110F) water and soak until they're pliable but still rather firm, about 30 minutes. Drain in a colander - no need to pat dry. Meanwhile prep the rest of the ingredients.
• In a small bowl, combine the fish sauce, sugar, soy sauce, hoisin sauce and chile-garlic sauce.
• Once the noodles are drained, heat the oil in a large (12-inch) skillet or stir-fry pan over high heat until very hot.
• Add the garlic, stir and immediately add the shrimp. Stir-fry until the shrimp turn pink and firm, 2 to 3 minutes.
• Add the fish sauce mixture. Stir to mix for about 20 seconds, then add the chile slivers and the noodles. Stir-fry until the noodles are tender and the liquid is absorbed, 1 to 2 minutes. If the noodles are too firm, add 1 tablespoon of water and cook another minute.
• Add the bean sprouts and stir-fry until they're slightly limp, 1 to 2 minutes. Transfer to a serving platter or individual plates, and garnish with the peanuts, cilantro and mint.
• Serve immediately, with lime wedges on the side.

STIR-FRIED SHRIMP IN AROMATIC TOMATO CREAM SAUCE

Steps:

• Make the sauce:.
• Put the tomato paste in a bowl. Add the salt, sugar, garam masala, cumin, cayenne, cilantro, green chili, lemon juice, (if using dried curry leaves, add them at this point - fresh go in with the stir fry), and 1 T water.
• Mix well. Slowly add the coconut milk or cream, mixing as you go. Set aside.
• The sauce can be made ahead and refrigerated for several hours.
• Stir-fry:.
• Put oil in wok or skillet and set over medium high heat. When oil is hot, put in the mustard seeds. As soon as they begin to pop - a few seconds - put in the garlic and fresh curry leaves, if using.
• Stir till garlic turns medium brown and put in the shrimp.
• stir till the shrimp turns opaque most of the way through.
• Add the sauce, turn the heat to medium and heat sauce through till it begins to simmer. The shrimp should be completely opaque and cooked thorugh. Turn off heat.

STIR FRIED SHRIMP IN GARLIC SAUCE

Steps:

• Butter fly the shrimp by cutting along the backside, but not all the way through.
• Place the shrimp in a bowl and add the egg white, cornstarch and 1 to 2 tablespoons of water.
• Mix well.
• The consistency should be silky and the color milky.
• In a large wok, heat 2 cups of the oil to 280 °.
• Turn the shrimp gently in the poaching oil. When they are white and fluffy, remove them with a stainless steel strainer.
• Place the cooked shrimp in a colander to drain.
• In a small saucepan, mix the chicken broth, vinegar, ketchup, soy sauce, sherry, garlic, ginger, sugar, and chili paste.
• Stir well.
• Bring the garlic sauce to a boil and lower the heat to a simmer.
• In a clean wok, heat the remaining tablespoon of oil to smoking.
• Add the sliced water chestnuts and stir-fry for 30 seconds.
• Add the garlic sauce, stir, and bring to a boil.
• Mix together the cornstarch and cold water and stir the mixture into the wok and bring to a boil.
• Stir until thickened and add the shrimp.
• Toss and stir 3 times until well coated.
• Stir in the sliced scallions and serve.