Spicy Shrimp With Green Beans & Red Pepper
photo by dianegrapegrower
- Ready In:
- 1 lb large shrimp, peeled
- 2 tablespoons dry white wine
- 3⁄4 lb fresh young green beans
- 1⁄4 cup peanuts or 1/4 cup canola oil
- 2 shallots, finely minced
- 2 garlic cloves, minced fine
- 1 red bell pepper, cored, seeded and cut into 1/4-inch julienne strips
- fresh cilantro stem
- 1⁄4 cup chicken broth
- 1 tablespoon oyster sauce
- 1 tablespoon Southeast Asian fish sauce
- 1 teaspoon sugar
- 2 teaspoons Indonesian chili sauce (sambal luek)
- 1 teaspoon cornstarch
- Rinse the shrimp with cold water and pat dry with paper towels.
- Put the shrimp in a medium bowl, sprinkle with the wine, cover and refrigerate until needed, up to two hours.
- Bring a medium pan of salted water to boil, add green beans and simmer for 3-4 minutes.
- Drain, rinse with cold water and throughly dry on paper towels.
- Cut the beans diagonally in 1 1/2 inch lengths and set aside.
- In a small bowl, stir together the glaze ingredients and set aside.
- Drain the shrimp well.
- Heat a wok or medium skillet over high heat.
- Add half the oil and when it is very hot, add the shrimp.
- Stir-fry until the shrimp are firm and opaque, 1-2 minutes.
- Take from heat and set shrimp aside.
- Reheat the wok over medium-high heat and add the remaining oil.
- Stir-fry the shallots, garlic and bell pepper until the bell pepper starts to soften, 1-2 minutes.
- Add the green beans and stir-fry until just hot, about 30 seconds.
- Reduce heat, stir the glaze and pour into the wok.
- Stir until thickened.
- Add the shrimp with any juices and stir to combine.
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Oh wow, what a great recipe. Recently we spent a month in Indonesia and this dish certainly brought back some wonderful memories. My only changes were to double the glaze mixture and add a small bunch of asparagus (cut in 1-inch lengths) and two generous handfuls of bean sprouts. Served with steamed rice and ketjap manis, to be added at the table. Thanks so much for posting.