Shrimp, sugar snap peas and hot sauce


Here is a simple and effective dish, ready in a few minutes. The longest would be to cook plain rice to accompany it! I serve these crispy prawns in a spicy sweet and sour sauce, with sugar peas and a few leaves of Thai basil, for a very tasty meal. The hardest to find is Thai basil, but know that it grows well in pots indoors! Easy to always have on hand, if you’re a fan like me!

For 4 people:

  • 30 beautiful raw shrimp, peeled and deveined
  • 4 garlic cloves
  • 1 small red pepper (optional)
  • 1 or 2 leeks
  • 250gm sugar peas
  • A few leaves of Thai basil
  • 2 tablespoons sweet chili sauce (sweet chili sauce)
  • 1 tablespoon Nook Mam
  • 1 teaspoon white vinegar
  • oil

Here are the sauces used: nuoc mam, the famous Vietnamese fish sauce and sweet chili sauce. Both are easy to find everywhere!

Start by peeling the garlic and shallots. Little pepper came down. Precisely cut everything.

Shrimp must be disassembled and peeled.

In a frying pan or skillet, put a little oil, shrimp, and half of the minced garlic/leek/chili mixture over high heat.

Let everything fry without burning the garlic/leek.

Pour everything into a bowl, then add a little oil with the rest of the mixture and the chopped peas.

Fry over high heat for 2 minutes, stirring regularly.

Cut some Thai basil leaves.

Top the shrimp (with juices and whatever else you have in the small container set aside) with the Thai basil.

Add sweet chili sauce, nuoc mam and vinegar.

Cook over high heat to thicken the sauce.

Serve immediately with plain white rice!

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