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1.5 lb fresh shrimp
1 tbsp cornstarch
2 tbsp peanut oil
1 tbsp minced garlic
1 slice fresh ginger
1 tbsp Panang curry base
1 tsp sugar
2 strips lime zest
2-inch inner stalk lemongrass, chopped
1/3 cup chicken stock
3 tbsp fresh lime juice
3 tbsp fish sauce
1 fresh thin red chili, seeded and sliced
(wear rubber gloves)
2 tsp sesame oil |
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Method :
Shell and
devein shrimp, toss with cornstarch, and set aside. In a wok or a large
skillet, heat oil and stir-fry the garlic and ginger for 2 minutes. Add
the Panang curry base, sugar, lime zests, lemongrass and shrimp and
stir-fry for 2 minutes. Remove ginger and discard. Add the stock, lime
juice, fish sauce and red chili strips. Bring to a simmer and cook,
stirring for 1 minute or until shrimp are opaque. Drizzle with sesame oil
and serve.
Serves 6
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