Singapore Chili Shrimp

By YogiRenee

Ingredients

• At the open-air food bazaars in Singapore, huge platters of stir-fried crabs are served (whole crabs, shells and all) in a sweet and spicy sauce. This is an adaptation of that dish - made with shrimp
• SERVES 4
• 1 2-inch piece, ginger - peeled
• 3 garlic cloves - peeled and lightly crushed
• 2 shallots - peeled and roughly chopped
• 4 fresh small chilies - like Thai, or seeded and stemmed dried red chilies 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, found in the Asian foods section of most markets)
• 2 teaspoons, soy sauce
• 1 tablespoon, sugar
• 1 to 1 1/2 pounds, small (but not tiny "bay" shrimp) peeled shrimp

Details

Servings 4
Adapted from melindalee.com

Preparation

Step 1

In a food processor (or by hand) finely mince the ginger, garlic, shallots and chilies. Add the oil to a wok or large skillet and turn the heat to medium-high; a minute later, add the minced spices and cook, stirring constantly, for about 30 seconds.

Stir in the tomato paste, lime juice, nam pla, soy sauce, sugar and 2 tablespoons water. Add the shrimp and coat the pieces well with the sauce. Cook just until sauce is bubbling and shrimp turns pink - about 5 minutes.

Serve over rice or noodles.


Recipe adapted from Mark Bittman�s recipe, as it appeared in his column, �The Minimalist,�