Description
Des crevettes thaïlandaises ultra savoureuses sautées à l’ail et au piment avec une sauce collante et parfumée, parfaites servies avec du riz jasmin.
Ingrédients
Scale
- 1 lb large prawns (peeled and deveined)
- 8 cloves garlic
- 3–5 Thai bird’s eye chilies
- 2 tbsp chopped cilantro stems
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp soy sauce
- 1/2 tsp sugar
- 2 tbsp neutral oil
- Fresh cilantro leaves
- Lime wedges
- Cooked jasmine rice for serving
Instructions
- Use a mortar and pestle to crush garlic, chilies, and cilantro stems into a coarse paste.
- Heat oil in a wok or skillet over high heat.
- Stir-fry the garlic chili paste for 30 seconds until fragrant.
- Add prawns in a single layer and sear for 1 minute without stirring.
- Flip prawns and pour in oyster sauce, fish sauce, soy sauce, and sugar.
- Stir-fry for 1–2 minutes until prawns are pink and fully cooked.
- Cook until sauce thickens into a glossy glaze.
- Garnish with fresh cilantro and lime wedges.
- Serve immediately over jasmine rice.
Notes
Keep the heat high for the best sear and flavor. Thai bird’s eye chilies are very spicy, so adjust the quantity to your preference.
- Temps de préparation: 15 minutes
- Temps de cuisson: 10 minutes
- Catégorie: Main Course
- Méthode: Stir-Frying
- Cuisine: Thai
Nutrition
- Portion: 1 portion
- Calories: 290
- Sucre: 2g
- Sodium: 850mg
- Graisse: 14g
- Graisse saturée: 2g
- Graisses insaturées: 10g
- Gras trans: 0g
- Glucides: 6g
- Fibres: 1g
- Protéine: 34g
- Cholestérol: 220mg