 |
Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 2 |
|
I grew up on white rice, gravy and gumbo. I had never heard of soy sauce until I was a young adult and had gone to work. Jasmine rice...just ate it for the first time last year. Now I have a refrigerator and pantry stocked with sambal oelek, sriracha, oyster and fish sauce. I am testimony to adventure and change. Now go buy some oyster and fish sauce and try the recipe! Note: This is a glazed shrimp recipe, do not expect an abundant amount of sauce. Ingredients:
12 -15 medium shrimp to large shrimp, butterflied and shells removed |
2 tablespoons oyster sauce |
1 tablespoon soy sauce |
1 tablespoon fish sauce |
1 tablespoon brown sugar |
5 -7 minced garlic cloves (to taste) |
2 tablespoons lime juice |
2 -3 tablespoons vegetable oil |
1 fresh red chili, minced (to taste) or 1/2 teaspoon dried crushed chili (to taste) |
cilantro, minced |
limes (to garnish) or lemon wedge (to garnish) |
Directions:
1. Make the marinade by combining in a mixing bowl the oyster sauce, soy sauce, fish sauce, brown sugar, garlic, lime juice, and chili. Stir well. Place shrimp in the marinade and stir well to coat; set aside.
2. Heat oil in a wok or frying pan. When hot, add the shrimp along with the marinade. Stir-fry 2-3 minutes or until shrimp are pink. They will become lightly browned from the sauce. (Avoid overcooking or shrimp will turn rubbery.).
3. Remove to a serving dish and sprinkle on top cilantro. Serve with a side of jasmine rice.
|
|