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Singapore Firecracker



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

Chef Martin Yan


Maricopa, Arizona

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