Title: Thai Fried Shrimp with Chili Sauce ** Pggg38a
Categories: Entree Thai Seafood
Yield: 2 Servings
| 24 | | Shrimp; medium |
| 2 | tb | Red curry paste |
| 2 | tb | Dried shrimp; pounded |
| 1 | tb | Nam pla (fish sauce) |
| 1 | tb | Sugar |
| 1/2 | ts | Garlic salt |
| 1/8 | c | Vegetable oil |
| 1 | ts | Green onions; chopped |
| 1 | c | Bean sprouts; fresh |
| | | Fresh cilantro; chopped |
Shell and clean the shrimp; rub with garlic salt and set aside for 15
minutes. Heat the oil in a wok over medium heat. When oil is hot, stir-
fry the shrimp for about 4-5 minutes. Remove shrimp from wok and set aside.
Using the left over oil and low heat, stir-fry the curry paste for 1
minute. Season with sugar and nam pla, add dried shrimp and stir-fry for 1
minute more. Place shrimp back in wok with the sauce, and mix well until
heated. Place servings on heated dinner plates. Quickly stir-fry the bean
sprouts.
Garnish the shrimp with the bean sprouts, chopped green onions and the
chopped cilantro. Serve with large portions of rice. If you cannot find
Thai red curry paste, I have a good recipe for it. This recipe is adapted
from "Cooking Thai Food in American Kitchens" by Malulee Pinsuvana, which
is printed in Bangkok. It has an intense and delicious flavor.