Thai Shrimp

Ingredients

• 60 mlSoy sauce
• 45 gChili paste
• 30 mlRice vinegar
• 12.5 gSugar
• 5 gCornstarch
• 10 mlSesame oil
• 120 mlChicken broth
• 15 mlPeanut oil
• 480 gShrimp
• 80 gBell pepper
• 5 gGarlic
• 1 gSalt
• 0.5 gPepper
• 15 gSesame

Instructions

1. 1

   Prepare the sauce

   • Whisk together soy sauce, Thai chili paste, rice wine vinegar, sugar, cornstarch, sesame oil and chicken broth in a bowl; set aside.
2. 2

   Cook the shrimp

   • Heat a large sauté pan or wok over high heat.
   • Add peanut oil and shrimp and stir-fry until shrimp turn pink and are just cooked through (about 2–3 minutes).
   • Remove shrimp and keep warm.
3. 3

   Stir-fry vegetables

   • Stir-fry bell pepper strips and garlic in the hot pan until the peppers show slight browning (about 2–3 minutes).
   • Remove vegetables and keep warm.
4. 4

   Finish

   • Add the sauce to the pan and bring to a boil.
   • Cook until the liquid reduces to about 60 ml and thickens slightly.
   • Return shrimp and vegetables to the pan, toss to coat and heat through.
   • Garnish with toasted sesame seeds and serve immediately over rice or noodles.