Thai shrimp in sweet chili and ginger sauce
4 servings
20 minutes
Thai-style shrimp in sweet chili and ginger sauce is a true gastronomic adventure filled with exotic aromas and spicy notes. This dish hails from the vibrant and spicy Thai cuisine, where fresh seafood harmoniously combines with rich flavors of spices and sauces. Sautéed tiger shrimp soaked in sherry gain tenderness and rich flavor, while the sweet chili, garlic, and ginger sauce adds spiciness and a hint of sweetness. Sesame oil completes the flavor palette with soft nutty notes. This dish is perfect for those wanting to taste authentic Thailand—it pairs wonderfully with jasmine rice and is served hot. Its ease of preparation makes it an excellent choice for an Eastern-style dinner.
1
Thaw and peel the shrimp. Mix with sherry (in our version, Massandra sherry), season with salt, and let marinate for 30 minutes.
- Tiger prawns: 900 g
- Sherry: 2 teaspoons
- Salt: 0.3 teaspoon
2
At this time, prepare the remaining ingredients: peel and finely chop the ginger root, peel and chop the garlic (very finely), carefully remove the seeds from the jalapeño (important: do not touch your eyes after handling the seeds!) and chop it finely as well. We only need the green parts of the green onion. Wash them and chop into small rings.
3
Heat the wok and pour in half of the peanut oil. When the oil is hot, add the first batch of shrimp and stir-fry quickly (do not overcook, or they will become rubbery. Just change the shrimp's color from gray to pink). Place them on a form lined with a kitchen towel to drain excess fat. Fry the second batch (it's important that the shrimp are cooked in a single layer). Return both batches of shrimp to the wok.
- Peanut oil: 4 tablespoons
- Tiger prawns: 900 g
- Peanut oil: 4 tablespoons
- Tiger prawns: 900 g
4
Add ginger, garlic, sweet chili sauce, and jalapeño to the wok. Stir-fry quickly for 1 minute.
- Ginger root: 1.5 tablespoon
- Garlic: 3 cloves
- Sweet chili sauce: 3 tablespoons
- Jalapeno pepper: 1 tablespoon
5
Add water, soy sauce, green onion, bell pepper and cook for another (but no more than 2 minutes).
- Water: 0.5 glass
- Light soy sauce: 1 teaspoon
- Green onion tops (scallion greens): 4 pieces
- Red sweet pepper: 1 piece
6
Remove the wok from the stove and add sesame oil, mixing everything again.
- Toasted sesame oil: 0.5 teaspoon