Singapore Firecracker

Source: Chef Martin Yan

1 1/2 pounds shrimp, peeled and deveined
Canola oil for cooking
1 red bell pepper, julienne
1 yellow onion, julienne
1 tablespoon garlic/ginger minced, mixed
2 tablespoons lemongrass, chopped
3 stalks green onion, cut into 2-inch pieces
1 cup ketchup
1/2 cup Thai chili dipping sauce
2 ounces curry powder
1/2 cup water
1 tablespoon sesame oil
2 tablespoons green onion, chopped fine, for garnish
6 cups steamed rice

Heat a saute pan and add 2 ounces oil. Cook shrimp for 3 minutes until it becomes opaque; set aside and reserve.

Using the same pan, add 2 ounces more oil. Add bell pepper and onions to caramelize - about 2 minutes. Add ginger/garlic and lemongrass mixture and green onions.

Combine Thai chili dipping sauce, ketchup, curry powder and water, and allow to simmer for 1 minute. Add shrimp and sesame oil. Toss to coat shrimp with sauce; transfer to serving container and serve with steamed rice.

Serves 4.