Tôm Sốt Thái (Classic Thai Chili Shrimp)
Món truyền thống · Thai
A classic Thai dish featuring succulent shrimp stir-fried in a vibrant, sweet, sour, and spicy sauce, infused with aromatic herbs and chilies. This recipe focuses on authentic flavors and traditional preparation.
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Nguyên liệu
- Shrimp, peeled and deveined1 lb
- Garlic, minced4 cloves
- Shallots, thinly sliced2
- Thai bird's eye chilies, sliced3-5
- Lemongrass, finely chopped1 stalk
- Ginger, minced1 inch piece
- Fish sauce3 tbsp
- Tamarind paste2 tbsp
- Palm sugar1 tbsp
- Lime juice2 tbsp
- Vegetable oil2 tbsp
- Cilantro, chopped1/4 cup
- Saltto taste
- Black pepperto taste
- Water2 tbsp
Các bước
- 1
In a small bowl, whisk together fish sauce, tamarind paste, palm sugar, lime juice, and 2 tbsp water. Set aside.
- 2
Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic, sliced shallots, sliced chilies, chopped lemongrass, and minced ginger. Stir-fry until fragrant, about 1-2 minutes.
- 3
Add the shrimp to the wok and stir-fry until they turn pink and opaque, about 3-4 minutes.
- 4
Pour the prepared sauce mixture over the shrimp. Stir well to coat everything. Cook for another 1-2 minutes until the sauce thickens slightly.
- 5
Season with salt and black pepper to taste. Stir in chopped cilantro.
- 6
Serve immediately.
