Basil Shrimps Basil Shrimps
favorite
print
like
Prep 10 minutes
Total 25 minutes
Serves
US | Metric
Ingredients
  • 400 gms of peeled and uncooked shrimps
  • 1 medium sized onion
  • 2 cloves of garlic
  • 2 Thai red chilies
  • 10-12 fresh basil leaves
  • 2 tbsps Soy sauce (low sodium)
  • 1 tbsp Rice wine vinegar
  • 1 tbsp Fish sauce
  • 1½ tbsps Oyster sauce
  • 1 tbsp Chilli paste
  • 2 tbsps finely chopped green onions
  • Salt for seasoning

Basil Shrimps

  1. To make the sauce, mix the soy sauce, rice wine vinegar, fish sauce, oyster sauce and the chili paste together and add additional salt if you feel its needed.
  2. Dice the onion into thin half moon shapes, chop up the garlic and the Thai red chilies (deseed if you do not want it too spicy) and roughly tear up the basil leaves
  3. Heat 1 tbsp of oil in a pan and once its hot, add the chopped garlic and the Thai red chillies and fry them for a couple of minutes till they are fragrant. Add the chopped onions and fry them till they are translucent.
  4. Add the shrimps now and toss everything to mix everything well and continue frying for another 5-7 minutes till the shrimps are pink.
  5. Add the sauce to the pan and mix everything so that the sauce coats all the shrimps properly and let it simmer on medium heat for 5 mins. Note - If you need more sauce then you can add 1/4 cup of hot water to the pan and let it simmer for some more time till it becomes thicker.
  6. Once the sauce has reached your desired consistency, add the torn up basil leaves and mix through and check the seasoning.
  7. Switch off the heat and garnish the shrimps with finely chopped up green onions and serve with steamed jasmine rice and sautéed green beans with garlic
Basil Shrimps Basil Shrimps
favorite
print
like

Basil Shrimps

Prep 10 minutes
Total 25 minutes
Serves
US | Metric
Ingredients
  • 400 gms of peeled and uncooked shrimps
  • 1 medium sized onion
  • 2 cloves of garlic
  • 2 Thai red chilies
  • 10-12 fresh basil leaves
  • 2 tbsps Soy sauce (low sodium)
  • 1 tbsp Rice wine vinegar
  • 1 tbsp Fish sauce
  • 1½ tbsps Oyster sauce
  • 1 tbsp Chilli paste
  • 2 tbsps finely chopped green onions
  • Salt for seasoning
  1. To make the sauce, mix the soy sauce, rice wine vinegar, fish sauce, oyster sauce and the chili paste together and add additional salt if you feel its needed.
  2. Dice the onion into thin half moon shapes, chop up the garlic and the Thai red chilies (deseed if you do not want it too spicy) and roughly tear up the basil leaves
  3. Heat 1 tbsp of oil in a pan and once its hot, add the chopped garlic and the Thai red chillies and fry them for a couple of minutes till they are fragrant. Add the chopped onions and fry them till they are translucent.
  4. Add the shrimps now and toss everything to mix everything well and continue frying for another 5-7 minutes till the shrimps are pink.
  5. Add the sauce to the pan and mix everything so that the sauce coats all the shrimps properly and let it simmer on medium heat for 5 mins. Note - If you need more sauce then you can add 1/4 cup of hot water to the pan and let it simmer for some more time till it becomes thicker.
  6. Once the sauce has reached your desired consistency, add the torn up basil leaves and mix through and check the seasoning.
  7. Switch off the heat and garnish the shrimps with finely chopped up green onions and serve with steamed jasmine rice and sautéed green beans with garlic