Thai-Style Sweet and Salty Shrimp
Made of equal parts sugar, fish sauce and vinegar, the sauce in the famous pad Thai at Kris Yenbamroong’s Night + Market restaurants in Los Angeles is too good to be used exclusively on rice noodles. This adaptation is simmered with a tangle of shrimp, peanuts, scallions, chile and lime juice for for a sweet, salty stir-fry. Add a quick cooking vegetable, like peas, thinly sliced asparagus or bean sprouts, with the shrimp, or substitute tofu, salmon or cubed boneless chicken thighs for the shrimp. Serve over shredded cabbage, rice, a roasted sweet potato or rice noodles.
Ingredients
- 1pound large shrimp, peeled and deveined
- Kosher salt and black pepper
- 1tablespoon light brown sugar
- 1tablespoon fish sauce
- 1tablespoon white vinegar
- 3tablespoons roasted, salted peanuts, finely chopped
- 3scallions, thinly sliced crosswise
- 1tablespoon fresh lime juice
- 1/2teaspoon red-pepper flakes
Directions
Pat the shrimp very dry and lightly season with salt and pepper.
In a medium (10-inch) nonstick skillet, stir together the sugar, fish sauce and vinegar. Bring to a gentle simmer over medium-high heat. When the mixture comes to a simmer, add the shrimp and cook until pink on both sides, 2 to 3 minutes per side.
Add the peanuts, scallions, lime juice and red-pepper flakes and stir to combine. Season to taste with salt and pepper. Serve immediately.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 4 gramsCalories: 153Saturated Fat: 1 gramUnsaturated Fat: 3 gramsSodium: 519 milligramsSugar: 3 gramsFiber: 1 gramCarbohydrate: 5 gramsProtein: 25 grams
Source: https://cooking.nytimes.com/recipes/1021136-thai-style-sweet-and-salty-shrimp