Shrimp Chilli
Prepare shrimp chili with sautéed shrimp, bell peppers, and a spicy sauce, served over rice.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Shrimp (peeled and deveined) | 800 | Grams |
| Red Bell Pepper (sliced) | 1 | Count |
| Green Bell Pepper (sliced) | 1 | Count |
| Onion (sliced) | 1 | Count |
| Garlic (minced) | 4 | Clove |
| Ginger (grated) | 1 | Tbsp |
| Soy Sauce | 4 | Tbsp |
| Chili Sauce | 3 | Tbsp |
| Cornstarch (mixed with water to form a slurry) | 2 | Tbsp |
| Vegetable Oil | 3 | Tbsp |
| Spring Onion (chopped) | 2 | Bunch |
| Salt (or to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| Rice (cooked) | 2 | Cup |
Instructions
- In a large bowl, combine shrimp with salt and black pepper. Set aside.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add minced garlic and grated ginger to the skillet, sauté for 1 minute.
- Add sliced onions, red and green bell peppers to the skillet. Stir-fry for 3-4 minutes until slightly tender.
- Add shrimp to the skillet and cook for 2-3 minutes until they turn pink.
- Pour in soy sauce and chili sauce, stirring to combine.
- Add the cornstarch slurry to the skillet, stirring continuously until the sauce thickens.
- Garnish with chopped spring onions and serve hot over cooked rice.
Prep
- Thaw shrimp if frozen
Kitchen equipment
Large SkilletGrater