Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Singapore Chili Shrimp
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- #73760
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 piece (2 inch size) ginger, peeled
3 cloves garlic, peeled and lightly crushed
2 shallots, peeled and roughly chopped
4 small fresh red chilies, seeded and stemmed
OR
dried red chili flakes to taste
3 tablespoons corn, grapeseed or other neutral oil
2 tablespoons tomato paste
OR
1 medium tomato, chopped
2 tablespoons fresh lime juice
2 tablespoons nam pla (Thai fish sauce)
2 teaspoons soy sauce
1 tablespoon sugar
2 tablespoons water
1 pound small peeled shrimp
directions
Mince ginger, garlic, shallots and chilies in food processor.
Put oil in a wok or large skillet and turn heat to medium-high. A minute later, add minced spices and cook, stirring constantly, for about 30 seconds.
Stir in tomato paste, lime juice, nam pla, soy sauce, sugar and water. Add shrimp and coat with sauce. Cook just until sauce is bubbling and shrimp turns pink, about 5 minutes.
Serve over rice or noodles.
added by
jimdykstra
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 23, 2013
Delicious and simple. I would definitely make this again!