Quick Tôm Sốt Thái
75% chuẩn vị · Thai-inspired
A simplified version of Tôm Sốt Thái, perfect for a weeknight meal. It uses readily available ingredients and a quicker sauce preparation while retaining the signature sweet, sour, and spicy profile.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Shrimp, peeled and deveined1 lb
- Garlic, minced3 cloves
- Red bell pepper, sliced1
- Green bell pepper, sliced1
- Sweet chili sauce1/2 cup
- Sriracha sauce1-2 tbsp
- Soy sauce1 tbsp
- Brown sugar1 tsp
- Lime juice1 tbsp
- Vegetable oil1 tbsp
- Green onions, chopped2 tbsp
- Saltto taste
- Black pepperto taste
- Water2 tbsp
Các bước
- 1
In a small bowl, combine sweet chili sauce, sriracha, soy sauce, brown sugar, lime juice, and 2 tbsp water. Whisk well. Set aside.
- 2
Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and stir-fry for 30 seconds until fragrant.
- 3
Add shrimp and bell pepper slices to the wok. Stir-fry until shrimp are pink and bell peppers are tender-crisp, about 4-5 minutes.
- 4
Pour the sauce mixture over the shrimp and vegetables. Stir to coat evenly. Cook for 1-2 minutes until the sauce slightly thickens.
- 5
Season with salt and black pepper if needed. Stir in chopped green onions.
- 6
Serve hot.
