Tuesday, July 29, 2014

Thai-style sweet & sour shrimp

Soo...I totally forgot to take a picture of this dish. It was around the time I gave birth to our son but.. Dear. Lord. Cannot believe I forgot. I mean, what's a recipe without a photo nowadays? Promise to update it later with a photo but here is the recipe!

Ingredients
1lb shrimp, shelled & de-veined
1 tablespoon oyster sauce
1 tablespoon sriracha (rooster sauce)
1 tablespoon agave nectar

1 small onion, sliced
4 small garlic cloves, minced
zest of 1 lime
2 tablespoons agave nectar
2 tablespoons fish sauce
juice of 1 lime s
plash of shaoxing wine, if necessary

Prep the shrimp. Shell and de-vein the shrimp. To give them a good wash, throw the shrimp into a bowl with a teaspoon of corn or potato starch. Give them a good massage, then add 1tsp salt and plenty of water. Once you've rinsed the shrimp in the saltwater, pat them dry on paper towels. Not only does this clean the shrimp, but make for succulent results once you cook them.

Marinate the shrimp. Put them in a bowl with the oyster sauce, sriracha, agave nectar - give it a good stir and let it sit for 10 minutes or longer.

Start cookin'. Before you start cooking, make sure you have all your ingredients ready & measured out. This goes quick! Heat 2 tablespoons of the oil of your choice in a wok until it shimmers. Throw in the onion, give it a few stirs before adding the garlic and zest. Stir fry until the onions & garlic are a 80% cooked through. Throw in the shrimp with the marinade. Give it a few stirs until the shrimp is mostly pink but you can still see some grey. Add the agave nectar, fish sauce, and lime juice. Stir everything until the shrimp is just cooked through. (don't overcook that shrimp! it'll turn tough.) The lime I used yielded a little over 1/4 cup of juice - if your lime is drier, you may need to add a bit of shaoxing wine at this point. If the sauce is still a bit runny, don't try and reduce it with the shrimp still in the wok. Plate up the onions & shrimp first, then reduce the sauce a little. Pour sauce onto the shrimp and serve.

 If you get a sweet and sour craving, this really hits the spot! Bon appetit :)

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