Thai shrimp
A flavorful Thai Shrimp recipe that is gluten-free, dairy-free, and pescatarian-friendly. This dish is rich in protein and fats. It is an excellent choice for those looking to incorporate more vitamins and minerals into their diet, such as vitamin A, vitamin C, and iron. Best enjoyed as a main course during an Asian-inspired meal.
Ingredients
fresh basil
1 bunch
chicken stock
1.92 l
cooked long grain rice
4 servings
fish sauce
2 Tbsps
green onions
4
peanut oil
1 tsp
green chili pepper
3
prawn
226.8 g
soy sauce
2 tsps
sugar
1 tsp
Method
- Peel and devein shrimp. Wash, dry and steam basil, mince garlic, thinly slice seeded chilies, mince white part of onion and cut green part into 1 inch pieces. Recipe can be prepared ahead to this stage.
- Heat wok over high heat. Swirl oil into wok and heat almost to smoking.
- Add garlic, chilies, onions (white part), and cook 10-15 seconds; add shrimp and stir fry 20 seconds or until they change color.
- Add fish sauce, soy sauce, sugar, chicken, stock and green part of onions and bring mixture to a boil. Stir in basil and cook 20 seconds or until leaves wilt and shrimp are firm and pink. Dish is supposed to be soupy.
- Serve over hot cooked rice.
Nutrition:
Carbs
88 g
Fat
7 g
Protein
30 g
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