Thai Sweet Chile Garlic Shrimp Recipe
Kûng Phrik H̄wān Kratium
Thai Sweet Chile Garlic Shrimp
Submitted By: Taz
Ingredients:
1 lb Jumbo Shrimp [21-25] (Kûng) - shelled and deveined; tail on
4 cloves Fresh Garlic (Kratiam) - minced
¼ Cup Thai Sweet Chile Sauce (Sxs̄ Phrik H̄wān
/ Nam Jim Kai)
1 Tbs Chile Garlic Sauce (Nam Phrik Pao)
2 tsp Palm Sugar (Nam Tan Puek) - grated fine
1 Tbs Thai Thin/Light Soy Sauce (Si-io Kaow)
Juice of 1 Lime (Naam Manao)
Ground White Pepper (Phrik Thai Bpon) to taste
3 Tbs Peanut Oil (Dtohn Thuaa li Sohng) - divided
-OPTIONAL GARNISH-
Fresh Coriander Leaves (Phak Chi) - small chopped
Fresh Thai Basil Leaves (Horapha) - small chopped
Green Onion (Hom) - thin sliced
Lime wedges (Manao)
Preparation:
- Lightly season the shrimp with the white pepper to taste
- Heat 1 ½ Tbs (half) of the peanut oil in a medium/large wok or skillet over medium-high heat until shimmering - Once the oil is hot, add the shrimp and fry until slightly browned (apx 1 minute) - Flip and repeat
- Transfer the seared shrimp to a clean plate and set aside until needed
- Return the wok/skillet to the heat and add the reaming 1 ½ Tbs of the peanut oil and allow to heat for 30 seconds or so
- Add the garlic and sauté until just golden (apx 45 seconds) - Add back the shrimp and give it a toss
- Add the sweet chile sauce, chile garlic sauce, palm sugar, soy sauce, and lime juice - Sauté until sugar is completely dissolved and shrimp is well coated
- Transfer to a serving dish, garnish as desired, and serve immediately with jasmine rice and/or green papaya salad (Som Tam)
