Chili Shrimps served with Fried Rice - an Indo-Chinese delight
Author: Minnie@thelady8home
Prep time:
Cook time:
Total time:
Serves: 4
- 2 cups cooked white rice
- 1 small onion chopped fine
- 1 whole red chili
- 1 tbsp garlic minced
- ½ tsp ginger julienned
- ½ c green bell pepper chopped fine
- ½ c red bell pepper chopped fine
- ½ c spring onions chopped fine
- ½ c carrots chopped fine or shredded
- ½ c green beans cut into 2" length (normally I add, but I didn't add here)
- 2 eggs scrambled separately with 1 tsp oil and 1 tsp water
- 2 tbsp olive oil
- 1 tbsp Chinese green chili sauce
- 1 tbsp Chinese red chili sauce
- 1 tp soya sauce
- 1 tsp white vinegar
- freshly cracked pepper
- salt to taste
- 1 lbs large size shrimps
- 1 cup onions sliced fine
- 1 cup spring onions (shallots/scallions) chopped small
- 1 tsp garlic chopped
- 1 cup red bell peppers cut into 1' squares
- 1 tbsp cornstarch
- 2 cups cold water
- 1 tbsp soy sauce
- 1 tsp of green chili sauce
- 1 tsp of red chili sauce
- 1 tsp tomato ketchup
- 1 tsp of plain white vinegar
- 5 Thai green chiles
- ¼ cup oil
- Heat 1 tbsp oil in a wok
- Scramble eggs with 1 tsp of water. Keep aside.
- Add rest of the oil.
- Still on high heat, season with red chili and minced garlic.
- Add onions and fry till translucent.
- Now add ginger, and then rest of the vegetables.
- Combine the sauces and vinegar and pour into the mix.
- Shake the pan well so that all the ingredients are well coated.
- Add rice, little at a time, stirring constantly, till it's well blended.
- Sprinkle the previously scrambled eggs, cracked pepper, and salt. Mix well.
- Heat oil in a wok
- Lightly fry the shrimps and keep aside (they should be slightly orangish in color)
- Slit 2 green Thai chilies, fry them and drain them on paper.
- Add onions, shallots and green pepper
- Slit Thai red chilies and add to the vegetables
- Mix in the sauces and vinegar.
- Next add shrimps and saute for 1 minute.
- In a bowl, combine the cold water and cornstarch, mixing well till the cornstarch is dissolved.
- Add the cornstarch mixture to the shrimps, stirring well.
- Once it comes to a boil, check for seasonings, add the previously fried green chilies, and simmer for 2 minutes. The shrimps should be done.
- In a serving dish, lay the shrimps over a bed of friend rice and serve hot.
I add ½ tsp of MSG in rice and ½ tsp of MSG in shrimps. You can skip it if you want.
Recipe by The Lady 8 Home at https://www.thelady8home.com/fried-rice-and-chili-shrimps-an-indo-chinese-delight/
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