Thai Sweet and Spicy Shrimp
Overview
Although this Thai-style sweet and spicy shrimp dish is called sweet and spicy shrimp, its main feature is sweetness. The spiciness is only a supporting role. It also has a slight garlic aroma and fruity aroma, which is a taste that will please children.
Tags
Ingredients
Steps
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grams of fresh shrimp (preferably peeled from fresh shrimp) 4 teaspoons of Thai sweet and spicy sauce, 1 teaspoon of light soy sauce, 2 grams of salt, 2 cloves of garlic, a little white pepper, and 1/2 teaspoon of starch.
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Cut open the backs of fresh shrimps and remove the devein. A deeper back opening will make it look better.
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Add a little salt to the fresh shrimps with the shrimp lines removed to give some flavor, 1/3 teaspoon of cooking wine, and a little white pepper (the shrimps used today were peeled and frozen in the refrigerator a few days ago, and a little white pepper was used. The freshly peeled shrimps do not need pepper) 1/2 teaspoon of starch is fully mixed, until it is slightly viscous, and marinated for a few minutes.
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Put oil in the pot, the oil temperature is 50% to 60% hot, add the pickled shrimp oil. (When putting the shrimp into the oil in the pot, wait until the shrimp is slightly set before stirring. If the oil temperature is too low or stirring too early, it will easily deslurry, and it will look sticky and unpleasant).
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Slide the shrimp until it changes color, take it out and set aside.
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Put a little cooking oil in the pot, add minced garlic and sauté until fragrant. Saute the minced garlic until fragrant, then add sweet chili sauce, light soy sauce, and a little water.
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Cook over medium heat until the sauce is thick and shiny, and small bubbles appear evenly.
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Pour in the cooked shrimps and stir-fry quickly.
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Stir-fry quickly and evenly. When the sauce in the pot is basically coated with the ingredients, turn off the heat and take out the pot.
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Finished product!
