This is one of my favorite Thai dishes. It tastes sweet and tangy and is packed with flavors.
Ingredients
15~20 pieces of shrimp (black tiger, or fresh water white prawns), about 1.5 Lb
For the Marinade:
1 teaspoon salt
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon oyster sauce
2 tablespoons brown sugar
2 tablespoons lime juice
1 teaspoon chili pepper flakes (optional, for a spicy version)
For the Stir-Fry:
2 to 3 tablespoons oil (for stir-frying)
4 to 6 cloves garlic, minced
For Garnishing (optional):
1 lemon or lime, cut into wedges
2~3 stalks of Cilantro
Preparation
Wash shrimp under cold water, dry with paper towels. If the shrimps have shells, butterfly each shrimp by running a sharp knife on the back of the shrimp.
In a bowl, combine oyster sauce, soy sauce, fish sauce, brown sugar, lime juice, and chili pepper (if any). Stir until the sugar has dissolved.
Place shrimp in the marinade and stir well to coat.
In a frying pan, heat the oil at medium high heat. Once hot, add the minced garlic and shrimps, save the marinade till later.
Stir-fry for 2~3 minutes or until the shrimp are plump and pink. Add the marinade and continue to stir and cook for another 1~2 minutes.
Serve the shrimps on a platter, garnish with lemon/lime wedges, and/or cilantro.
Tips: Fish sauce is the soul of many Thai dishes. Although the smell can be offensive, adding a little bit can revolutionize your Thai dish immediately! The key seasonings in this dish are garlic, fish sauce, soy sauce and brown sugar. If there is no lemon juice, simply replace with white vinegar. You can also add some fragrant greens such as chopped leek or green garlic leaves together with the shrimp. Of course, if you are lucky to possess some Thai red curry paste, adding one or two teaspoons (use less salt accordingly) will greatly enhance this dish!
