Monday, January 06, 2014

Burmese Spicy Shrimp with Cilantro

A quick and easy shrimp dish that is pumped with maximum flavor. It was inspired by Ma Makhemarus' Spicy Shrimp with Burmese Basil with a few adaptations. I had to substitute oyster sauce for fish sauce, cilantro for basil and green chili sauce for green chilies. Also added tomatoes and tomato paste.

1 lb. medium sized shrimp, shelled & deveined
2 large onions, diced
6-8 cloves garlic, diced
3 medium tomatoes, diced
1 tsp. tomato paste
1 Tbsp. oyster sauce
1 tsp. sesame oil
1 Tbsp. Better Than Bouillon Chicken Concentrate
1 Tbsp. green chilli sauce
salt to taste
1/2 bunch coriander leaves, diced
6 Tbsp. vegetable oil

1. Heat oil over medium-high heat.
2. Stir-fry onions & garlic until onions turn translucent.
3. Add tomatoes and stir-fry until oil resurfaces.
4. Mix sauces, sesame oil, tomato paste & chicken concentrate.

5. Pour over tomatoes and stir-fry until oil resurfaces.
6. Add shrimp, stir well and simmer over medium heat until shrimp cook.

7. Adjust salt which may not be necessary because of the salt in oyster sauce.

7. Garnish with cilantro leaves, stir and transfer to serving dish.
Serve over hot, steamed Basmati rice.

No comments:

Post a Comment

Thanks for stopping by. I love to hear from all of you, so please feel free to leave a comment.

If you have a question I will reply to your comment. If you prefer an email response, please mention that and make sure your blogger profile is linked to your e-mail, otherwise I will not be able to e-mail you back.

Please note that any and all comments posted by 'Anonymous' persons are deleted without exception as a means of nuisance abatement.

Thanks so much for reading and commenting on this post.