Shrimp in Garlic hot sauce

The gulf of Thailand boasts their abundance of seafood. They adopted the technique of stir frying from the Chinese ,which is perfect for seafood,as it involves quick,short cooking time.The beauty of this is having dinner done in no time,even on a busy week night.

Serves 4

2 lbs medium shrimp,peeled with tails attached

1 medium red onion

1 tablespoon grated ginger

2 teaspoons grated fresh galangal or ginger

1 fresh red chili,seeded and sliced

3 tablespoons vegetable oil

1/4 cup sliced bamboo shoots

2 tablespoons Thai sweet chili sauce

2 tablespoons Fish sauce

3 tablespoons water

1 teaspoon cornflour

1/4 cup Thai Basil or an equal mix of fresh cilantro and mint

Cut shrimp deeply down center back and remove dark vein,press shrimp out flat.

Peel onion and slice thinly.

Heat oil in wok till smoking.Stir fry onion,ginger,garlic and red chili till golden,about 45 seconds. Add Shrimp and fry just till the shrimp turn “pink”.Add bamboo shoots and toss to combine.

Combine Chili sauce,cornstarch,fish sauce ,vinegar ,sugar and water together. Pour into pan and stir till thicke


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