Prep 15 mins
Cook 20 mins
A similar recipe was emailed to me and I made several changes to create this spicy dish.
- 14.79 ml lime juice
- 4.92 ml Thai fish sauce
- 9.85 ml brown sugar
- 4.92 ml cornstarch
- 14.79 ml cooking oil
- 4 garlic cloves, minced
- 2 medium jalapenos, minced
- 4 green onions, cut on diagonal in 1 inch lengths
- 1.23 ml dried red pepper flakes
- 453.59 g raw shrimp, peeled and deveined (31 to 40 count)
- 59.14 ml fresh basil, chopped
- 59.14 ml of fresh mint, chopped
- 118.29 ml jasmine rice, cooked as per package instructions
- In a small bowl, combine the lime juice, fish sauce, brown sugar, and cornstarch; set aside.
- Place a skillet or wok over medium-high heat and add the oil, garlic and jalapenos; sauté for 2 minutes, add the shrimp, red pepper flakes and continue to cook until shrimp turn white; 3 to 5 minutes more.
- Add the basil and mint; stir in the lime juice mixture and cook an additional 2 minutes; or until shrimp are pink and thoroughly cooked serve over a bed of jasmine rice.
I made this for a small dinner party I was having and the only regret was ... I didnt make enough. My guests were looking for seconds. The only minor change I made was adding a little bit of coconut milk (2 Tbs) with the lime juice at the end. Highly recommended!!!
WONDERFUL!!! Fixed this last night for Think Pink Cancer Awareness 2010 and what a wonderful meal. I followed the directions using fresh basil and mint and I will be making this for DH and I again and putting this in my Favorites 2010. Served over jasmine rice and with Thai Zucchini#19012. Thank you for a great dish.
This is a wonderful recipe - I will make it again. The only alteration I made was that I doubled the recipe, but only used two jalepenos. It was still very hot. I thought it was perfect, but if I would have used four it would have been way too much.