[Chef]

Hello. I saw this in our paper, and thought I would post.

Chili Shrimp

1 two inch piece of 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 pia (thai fish sauce)
2 teaspoons soy sauce
1 tablespoon sugar
1 to 1.5 pounds of peeled shrimp

Mince garlic, ginger, shallots and chilies in food processor.

Put oil in wok or large skillet and turn heat to medium-high; a minute later, add minced spices and cook, stirring constantly, for about 30 seconds.

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

Serve over rice or noodles.

Yield: Four servings

Per serving: 249 calories, 12 g of fat (2 g saturated), 11 g carbohydrates, 221 mg cholesterol, 1,189 mg sodium, 26 g protein and 1 g fiber.

I assume you could use low sodium soy sauce to cut down on the sodium.

Enjoy!

[Guest]

Chef,
I've tried this last night and there was too many chilly in it or my chili was to strong. It was very tasteful but so spicy.
Thank you, next time Ill cut down on the chili.

[Light]

It does says "Chili Shrimp"...
I prefer sweet and sower...