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Revision:7-6-15

Very Spicy Satay Shrimp

Serves 2

Note:This recipe shows features the bold and spicy flavors of Tia Chieu Sa-Te Sauce from Thailand,

balanced with a little bit of sugar. It is best served with steamed white rice.

Figure 1 --- Recommended Sauces

Ingredients:

  1. 8 Oz. White Shrimp, 21-25 size
  2. 2 Poblano Chili Peppers, cut into 2-3 cm squares (Figure 2)
  3. 1 Red Bell Pepper, cut into 2-3 cm squares (Figure 2)
  4. 1/2 Oz. Sliced Scallions, White Part (Figure 2)
  5. 1/2 Vidalia Onion, sliced 2-3 cm thick (Figure 2)
  6. 2 TSP Minced Garlic (Figure 2)
  7. Hot Sesame Oil (Figure 1)
  8. Thin Soy Sauce (Figure 1)
  9. Tia Chieu Sa-Te Sauce (Figure 1)
  10. Organic Cane Sugar
  11. Corn Oil
  12. Corn Starch
  13. Water

Equipment:

  1. Wok
  2. Wok Spatula

Figure 2 --- The Mise En Place

Preparation (up to 1 hour or earlier before cooking):

  1. Peel all the shell from the shrimp.
  2. Cut along back side just deep enough to remove intestines.
  3. Pull out the intestines.
  4. Wash shrimp in cold water.
  5. Line a bowl with 2 or more layers of paper towels.
  6. Place shrimp on the towels in a single layer to dry shrimp.
  7. Prepared shrimp should look like in Figure 2.

Figure 3 ---- Pre-cooked Shrimp

The Cooking:

  1. In a small mixing bowl, mix 1 TBS Corn Starch with 6 TBS of water.
  2. Add 2 TBS of Corn Oil to the wok.
  3. Turn heat to high.
  4. Swirl the oil in the wok.
  5. When the oil starts smoking, add Shrimp in a single layer.
  6. Stir fry for 15 seconds.
  7. Sprinkle in 2 TBS of Thin Soy.
  8. Stir fry until Shrimp starts to curl.
  9. Add 1 TBS of Corn Oil.
  10. Immediately remove the Shrimp and Corn Oil onto a bowl (Figure 3).
  11. Change the heat to medium.
  12. Add 1 TBS of Corn Starch.
  13. Add the Scallions.
  14. Stir fry until the Scallions look slightly burnt.
  15. Add the Garlic and stir fry until it changes to a slightly yellow color.
  16. Immediately add the Poblano Peppers.
  17. Stir fry for 1 minute.
  18. Add the Onions, 1 TBS Satay Sauce, 1 TSP of Hot Sesame Oil, and 2 TBS of Cane Sugar.
  19. Stir fry until the Onions look a little translucent.
  20. Add the Red Bell Peppers.
  21. Stir fry for 15 seconds.
  22. Add the Shrimp without the oil.
  23. Turn heat to high.
  24. Stir fry for 15 seconds to mix.
  25. Give the Corn Starch and Water a quick stir.
  26. Slowly add the Corn Starch emulsion until the sauce bubbles and a light syrupy sauce forms. You will not need all of the emulsion.
  27. Add the oil from the Shrimp.
  28. Quickly mix for a few seconds.
  29. Immediately remove everything onto a serving plate.
  30. Turn off the heat and place the wok on cool place on the stove.
  31. Turn off the heat.

I hope you enjoy this recipe.

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