Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Garlic Shrimps with Thai Lemon-Coriander
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- #30784
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
Thai Lemon-Coriander Sauce
1/2 medium red bell pepper, finely chopped
1/2 small red onion, finely chopped
1 teaspoon chopped garlic
4 tablespoons soya sauce
1 tablespoon vegetable oil
1 tablespoon sugar
3 tablespoons lemon juice
Handful of fresh coriander leaves, finely chopped
Garlic Shrmps (Goong Kratiam)
16 large shrimps, shelled and deveined
1 tablespoon sugar
2 tablespoons soya sauce
1 teaspoon oyster sauce
1 teaspoon black pepper
1 tablespoon chopped garlic
5 tablespoons vegetable oil
1/2 red bell pepper, cut in strips
directions
Thai Lemon-Coriander Sauce
Thoroughly mix all the ingredients in a work bowl and let rest for 20-30 minutes.
Garlic Shrmps (Goong Kratiam)
In bowl, combine shrimps, sugar, soya sauce, oyster sauce, black pepper and garlic. Throughly coat shrimps and let stand for 3-5 minutes, uncovered and un refrigerated.
Heat oil in wok or large frying pan on high heat until oil is about to smoke. Add shrimps with the marinade and stir-fry on maximum heat for 3 minutes until the shrimps are browned and plump. Remove from heat. Line a serving plate with lettuce and transfer the shrimp. Top with red pepper strips and fresh coriander leaves and garnish with slices of tomatos. Also goes well on top of steamed rice.
Accompany with Thai Lemon-Coriander Sauce
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nutrition data
Nutritional data has not been calculated yet.
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