Singapore Firecracker

Yield: 4 servings

Ingredients

• 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

Instructions

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.

Attribution

Chef Martin Yan