May 5, 2008

fried shrimp with chili and lime leaf

fried shrimp with chili and lime leaf
from Vatch's Thai Street Food
AKA chu chee gung

2 TBSP vegetable oil
2 garlic cloves, finely chopped
1 TBSP red curry paste
2 TBSP stock
16 extra large shrimp (31-40 count)
2 TBSP fish sauce
1 TBSP sugar
1 TBSP lemon juice
2 kaffir lime leaves, finely chopped
1 long red chili, finely slivered

Heat oil in wok or frying pan, add the garlic, and fry until golden brown. Stir in the curry paste and cook together for a few seconds. Add the stock and mix thoroughly. Toss in the shrimp and stir-fry for a few seconds until opaque.

Add the fish sauce, sugar, lemon juice, lime leaves, and chili, stirring after each addition. Cook together for 2-3 seconds, then turn onto a serving dish. The dish should be quite dry.

Notes: The original recipe calls for 6-8 king tiger shrimp, so I estimated based on number per pound sizes. Other than that, this recipe was served as above, and it was H.O.T. -- Very Spicy. I think if I make it in the future, I might actually take the chili paste back to 3/4 TBSP and only use half the red chili pepper. Served with spinach vermicelli.

Posted by Jennifer at May 5, 2008 4:18 PM | TrackBack

It was indeed really hot, but still very good. The blend of flavors was quite tasty, even with the heat trying to overwhelm everything, so I'd agree that pulling the heat back a bit would probably make the dish even better.

Posted by: Michael at May 5, 2008 4:53 PM
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