Fried Shrimp with Corn
1 serving
30 minutes
Another restaurant dish made from scrap materials. Taras Kirienko, chef of the Touché wine bar, takes corn and sweet peppers to go with shrimp and combines them with Thai chili sauce, which is sold in bottles in any supermarket. A drop of sauce makes the whole dish sound new, giving it a distinct Asian flavor, and the elastic corn kernels play well in contrast with the creamy density of the shrimp.
1
Peel the shrimp, cut along the back, and remove the intestinal vein.
- Shrimp: 90 g
2
Cut the bell pepper into triangles and the zucchini into large slices.
- Bell pepper: 50 g
- Courgette: 100 g
3
Boil the corn in salted water over low heat for 2-3 minutes.
- Fresh corn: 100 g
- Salt: to taste
4
Chop the parsley finely.
- Parsley: 2 g
5
Heat vegetable oil in a non-stick pan and sauté the pepper until half-cooked.
- Vegetable oil: 30 ml
- Bell pepper: 50 g
6
Add shrimp and zucchini, cook while stirring for about 5 minutes.
- Shrimp: 90 g
- Courgette: 100 g
7
At the end, add corn, parsley, and sweet chili sauce. Season with salt and pepper, heat through, and immediately remove from heat. Serve the shrimp hot.
- Fresh corn: 100 g
- Parsley: 2 g
- Sweet chili sauce: 20 ml
- Salt: to taste
- Ground black pepper: to taste
