How to Prepare Appetizing Thai-Style Shrimp

Hello everybody, welcome to my recipe site. Today I will show you how to prepare a distinctive dish, Thai-Style Shrimp. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Thai-Style Shrimp Recipe. A dish made in half an hour! Plump shrimp are sauteed quickly and then simmered in coconut milk infused with garlic and ginger.

You can have Thai-Style Shrimp using 10 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Thai-Style Shrimp

1. Take 800 g of shrimp, whole.
2. Take 1 teaspoon of olive oil.
3. It’s 1 teaspoon of salt.
4. It’s 1 teaspoon of fish sauce.
5. Make ready 1 clove of garlic, minced.
6. It’s 2 stalks of coriander.
7. Prepare 1 stalk of lemongrass.
8. Take of Marinade.
9. Make ready 1 clove of garlic.
10. Take 1 teaspoon of olive oil.

Bring to a gentle simmer over medium-high heat.A yummy appetizer recipe, Thai Style Shrimp Balls are a perfect snack to serve in a kitty party and game night.These delicious and flavourful shrimp balls are originally named as Tod Mun Goong, and make a great snack in any party.Whisk the lime juice, vegetable oil, curry paste, fish sauce and garlic in a large bowl.

Thai-Style Shrimp instructions

1. Separate the coriander leaves and stems. Finely chop the coriander stems and chop the leaves..
2. Head, devein and peel the shrimp, and then use salt and running water to wash the shrimp..
3. In a bowl, add the shrimp, 1 teaspoon salt, 1 teaspoon olive oil, and minced garlic. Marinate in the fridge for 30 minutes..
4. In a frying pan, add a tablespoon of olive oil, garlic clove, lemongrass, coriander stems and stir fry on medium heat until fragrant..
5. Next, add the shrimp and turn the heat to high. Once the shrimp changes colour (to orange) and curls up, add the coriander leaves. Serve warm, with rice or couscous..

Halve the lime crosswise; squeeze the juice into a large bowl.Peel the carrots and grate on the large side of a box grater.Pat the shrimp very dry and lightly season with salt and pepper.

Add the shrimp; toss to coat.In a small bowl, combine the lime juice, fish sauce, brown sugar, and cornstarch; set aside.Peel and devein shrimp, leaving tails on.For party service or as an appetizer: Use tongs to pick shrimp out of the pan, allowing most of the sauce to drip back into the pan.Arrange the shrimp on a serving platter with tails up and stick a toothpick into each to make eating them easier.