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Shrimp with Sweet Chili Thai Sauce

2007
08.07

Ingredients:

  • 1 cup water
  • 1 cup rice vinegar
  • 1/4 cup sugar
  • 2 teaspoons fresh ginger root, minced
  • 1 teaspoon garlic, minced
  • 2 teaspoons hot chile pepper, minced
  • 2 teaspoons ketchup
  • 2 teaspoons cornstarch
  • 1 12 oz package of tapioca/rice noodles (if you can’t find these noodles, use regular -not thin- spaghetti noodles)
  • 1 lb. shrimp. peeled and deveined
  • Fresh mint

Directions:

  1. Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 5 minutes. Stir in cornstarch. Remove saucepan from stove to cool. Then transfer to a bowl, cover, and refrigerate until needed.
  2. Cook noodles per package directions. Set aside.
  3. Cook shrimp in a pan with approximately 2 tbsp. olive oil for approximately 2-3 minutes on each side until they are ‘just’ done. Do not overcook the shrimp.
  4. Toss shrimp together with the noodles and sweet chili thai sauce. Coat thoroughly.
  5. Serve with sprigs of mint on top.
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This entry was posted on Tuesday, August 7th, 2007 at 1:29 pm and is filed under Salsa Sauces & Marinades, Seafood, Thai. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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