Chili Shrimps served with Fried Rice - an Indo-Chinese delight
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Shrimps in cornflour starch gravy served on a bed of Fried rice
Ingredients
For the fried rice
  • 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
For chili shrimps
  • 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
Instructions
To prepare the Fried Rice:
  1. Heat 1 tbsp oil in a wok
  2. Scramble eggs with 1 tsp of water. Keep aside.
  3. Add rest of the oil.
  4. Still on high heat, season with red chili and minced garlic.
  5. Add onions and fry till translucent.
  6. Now add ginger, and then rest of the vegetables.
  7. Combine the sauces and vinegar and pour into the mix.
  8. Shake the pan well so that all the ingredients are well coated.
  9. Add rice, little at a time, stirring constantly, till it's well blended.
  10. Sprinkle the previously scrambled eggs, cracked pepper, and salt. Mix well.
To prepare shrimps
  1. Heat oil in a wok
  2. Lightly fry the shrimps and keep aside (they should be slightly orangish in color)
  3. Slit 2 green Thai chilies, fry them and drain them on paper.
  4. Add onions, shallots and green pepper
  5. Slit Thai red chilies and add to the vegetables
  6. Mix in the sauces and vinegar.
  7. Next add shrimps and saute for 1 minute.
  8. In a bowl, combine the cold water and cornstarch, mixing well till the cornstarch is dissolved.
  9. Add the cornstarch mixture to the shrimps, stirring well.
  10. 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.
To serve:
  1. In a serving dish, lay the shrimps over a bed of friend rice and serve hot.
Notes
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/