{"id":8515,"date":"2022-05-26T13:18:16","date_gmt":"2022-05-26T19:18:16","guid":{"rendered":"https:\/\/www.seafood-harvest.com\/?p=8515"},"modified":"2023-01-23T11:16:49","modified_gmt":"2023-01-23T18:16:49","slug":"stir-fried-shrimp-in-chile-garlic-sauce","status":"publish","type":"post","link":"https:\/\/www.seafood-harvest.com\/index.php\/2022\/05\/26\/stir-fried-shrimp-in-chile-garlic-sauce\/","title":{"rendered":"Stir-Fried Shrimp in Chile-Garlic Sauce"},"content":{"rendered":"<p>This is almost as close as you can get to authentic Chinese food in North America! The recipe combines marinated shrimp, ginger, garlic, hot chiles, asparagus and lemon grass for a somewhat spicy but extremely flavorful entr\u00e9e. You could substitute sugar snap peas for the asparagus.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-5992\" src=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years.jpg\" alt=\"reeling in the years\" width=\"500\" height=\"250\" srcset=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years.jpg 500w, https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years-300x150.jpg 300w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/p>\n<h2>Stir-Fried Shrimp, Asparagus, Lemon Grass, Onions and Chile-Garlic Sauce Ingredients<\/h2>\n<ul>\n<li>1 pound large (31 \u2013 35 or 26 \u2013 30) shrimp, peeled and deveined<\/li>\n<li>3 tablespoons sake, divided<\/li>\n<li>2 tablespoons cornstarch<\/li>\n<li>3 tablespoons fish sauce, divided<\/li>\n<li>Peanut or sesame oil<\/li>\n<li>2 tablespoons minced fresh ginger (or two teaspoons dried)<\/li>\n<li>2 teaspoons granulated sugar<\/li>\n<li>2 dried Thai chiles<\/li>\n<li>1 tablespoon minced garlic (about three cloves)<\/li>\n<li>2 tablespoons minced lemongrass (about one large stalk)<\/li>\n<li>1\/4 cup minced scallions (about three medium scallions)<\/li>\n<li>1\/2 pound asparagus, trimmed and bias-sliced into two-inch pieces<\/li>\n<li>Two to four fresh <a href=\"https:\/\/www.seafood-harvest.com\/index.php\/2021\/12\/09\/making-curry-powders-and-pastes-for-seafood\/\">Thai chiles<\/a>, thinly sliced<\/li>\n<li>1 tablespoon Chili-Garlic Sauce<\/li>\n<li>3 tablespoons Thai basil, sliced into chiffonade (regular basil, if necessary)<\/li>\n<\/ul>\n<h2>Instructions<\/h2>\n<ol>\n<li>Combine one tablespoon sake, one tablespoon fish sauce and the cornstarch in a small bowl. Mix this mixture until it\u2019s smooth. Place the shrimp in a bowl and add the cornstarch slurry. Stir it to coat. Let the shrimp marinate at room temperature for 30 minutes.<\/li>\n<li>Heat a wok or large skillet over medium-high heat. Swirl some oil in the wok or skillet. Add the ginger, sugar, dried chiles, garlic, lemongrass, and chopped scallions. Stir-fry it all for one minute.<\/li>\n<li>Next, add the shrimp; cook, stirring, until the shrimp is slightly charred and barely opaque. It should take about four minutes. Add the asparagus and the remaining fish sauce and sake, then stir-fry for three minutes.<\/li>\n<li>Now add the sliced chiles and chow briefly. Add the chili-garlic sauce and toss to combine. Add the basil and serve with steamed rice or noodles.<\/li>\n<\/ol>\n<div class=\"level__left\">\n<div class=\"level__item\">\n<div class=\"js-copy-attribute-content photo-page__adp-cta__container__attribution\">Photo by <strong><a href=\"https:\/\/www.pexels.com\/@polina-tankilevitch?utm_content=attributionCopyText&amp;utm_medium=referral&amp;utm_source=pexels\">Polina Tankilevitch<\/a><\/strong> from <strong><a href=\"https:\/\/www.pexels.com\/photo\/photo-of-noodle-dish-with-shrimp-on-white-background-4518687\/?utm_content=attributionCopyText&amp;utm_medium=referral&amp;utm_source=pexels\">Pexels<\/a><\/strong><\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>The recipe combines marinated shrimp, ginger, garlic, hot chiles, asparagus and lemon grass for a somewhat spicy but extremely flavorful entr\u00e9e.<\/p>\n","protected":false},"author":10,"featured_media":8516,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[46,91],"tags":[1098,1096,89,1097,567],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/8515"}],"collection":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/comments?post=8515"}],"version-history":[{"count":3,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/8515\/revisions"}],"predecessor-version":[{"id":8519,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/8515\/revisions\/8519"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media\/8516"}],"wp:attachment":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media?parent=8515"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/categories?post=8515"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/tags?post=8515"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}