Stir-Fried Shrimp with Chile, Bell Peppers, and Peanuts

Ingredients

Us (Imperial)
Aus (Metric)

1/4 cup oyster sauce

4 teaspoons unseasoned rice vinegar

1 teaspoon Thai or Vietnamese fish sauce (nam pla or nuoc cham)

1 teaspoon toasted sesame oil

2 tablespoons canola oil

1 small yellow onion, sliced

1/2 large red bell pepper, cored, cut into about 1/2-inch-wide strips

1/2 large green bell pepper, cored, cut into about 1/2-inch-wide strips

1 fresh red jalapeño chile, thinly sliced into rings

3 garlic cloves, finely chopped

2 1/2 tablespoons peeled and finely chopped fresh ginger

12 ounces uncooked large prawns, peeled, deveined, tails left intact

1/2 cup unsalted roasted peanuts

1 cup (not packed) fresh Thai basil leaves or regular basil leaves

1 scallion, white and green parts, thinly sliced on diagonal

Steamed jasmine rice, for serving

1/4 cup oyster sauce

1 tablespoon unseasoned rice vinegar

1 teaspoon Thai or Vietnamese fish sauce (nam pla or nuoc cham)

1 teaspoon toasted sesame oil

1 1/2 tablespoons canola oil

1 small yellow onion, sliced

1/2 large red capsicum, cored, cut into about 1 cm-wide strips

1/2 large green capsicum, cored, cut into about 1 cm-wide strips

1 fresh red chilli, thinly sliced into rings

3 garlic cloves, finely chopped

2 tablespoons peeled and finely chopped fresh ginger

340g uncooked large prawns, peeled, deveined, tails left intact

1/2 cup unsalted roasted peanuts

1 cup (not packed) fresh Thai basil leaves or regular basil leaves

1 spring onion, white and green parts, thinly sliced on diagonal

Steamed jasmine rice, for serving

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Directions

PREP TIME

MINS

COOKING TIME

MINS

Serves

Make-Ahead:

This stir-fry is best eaten as soon as it is made.

Make-Ahead:

This stir-fry is best eaten as soon as it is made.

In small bowl, whisk oyster sauce, vinegar, fish sauce, and sesame oil together and set aside.

Heat wok over medium-high heat. Add oil and swirl to coat inside of wok. Add yellow onion and capsicums and stir-fry for about 3 minutes, or until onion begins to soften. Addchilli, garlic, and ginger and stir-fry for about 1 minute, or until fragrant. Add prawns and stir-fry for about 2 minutes, or until they begin to turn opaque. Add reserved sauce and peanuts and stir-fry for about 1 minute, or until prawns are just pink and cooked through.Stir in 3/4 cup of basil leaves.

Transfer stir-fry to platter. Sprinkle spring onion and remaining 1/4 cup basil leaves over and serve immediately with rice.

In small bowl, whisk oyster sauce, vinegar, fish sauce, and sesame oil together and set aside.