Stir-Fried Shrimp with Chile, Bell Peppers, and Peanuts
Ingredients
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
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Directions
PREP TIME
15
MINS
COOKING TIME
10
MINS
Serves
Serves
4
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.
