Garlic prawns in spicy sauce 

The garlic prawns in spicy sauce are prepared by shelling the shrimp but leaving the tails and making an incision on the back. The prawns will then be placed in a pan with a sauté of garlic, onion and ginger and when they take color add the basil sprouts. Serve with basil leaves.

Ingredients

Shrimp 1 kg 

White onion 1 

Garlic 1 clove 

Fresh chili pepper 1 

Peanut oil 3 tablespoons 

Bamboo shoots 60 g 

Sweet chili sauce 2 tablespoons 

Fish sauce 2 tablespoons 

Water 3 tablespoons 

Cornstarch 1 tsp 

Basil 1 bunch

Preparation

Shell the shrimp leaving the tails intact. Make an incision on the back and remove the central vein. Flatten the shrimp. Peel the onion and slice it from top to bottom. Brown the finely chopped onion and garlic, ginger and chilli in oil, stirring constantly. Add the shrimp and, as soon as they begin to take color and curl, add the bamboo shoots. Mix the chili and fish sauce, water and cornstarch and pour the mixture over the shrimps. Thicken stirring. Sprinkle with basil leaves and serve.

Recommendations

For a good outcome of garlic prawns in spicy sauce, a typical recipe of Thai cuisine, it is necessary that ginger is cut into very thin slices. To do this effortlessly, I advise you to overlap two or three slices and then reduce them into strips.