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"Hunger is the best sauce in the world."--Cervantes

Singapore Chili Shrimp and Rice Recipe

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This recipe for Singapore Chili Shrimp and Rice is from Made with Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Singapore Chili Sauce
2 tsp peanut oil
2TBS chopped fresh ginger
1 14 oz can crushed tomatoes
2 TBS sugar
1 TBS soy sauce
1 TBS chili paste
1/2 tsp salt


10 large fresh shrimp, peeled, deveined, buterflied
1 TBS minced ginger
1 TBS minced garlic
1 1/4 cups cooked jasmine rice
3 slices bok choy, blanched and drained
cilantro
8 drops sesame oil
lime wedge
Directions:
Directions:
For sauce: Heat oil in large skillet over medium heat. Add ginger, cook for 20 seconds. Add tomatoes, heat to simmer. Cook sauce until thickened about 10 minutes. Add, sugar, soy sauce, chili paste, salt, cook to blend flavors.

For Shrimp: heat peanut oil, add shrimp, cook for 20 seconds. Add ginger and garlic, cook for 15 to 20 seconds. Add 3/4 C sauce and simmer until shrimp are cooked 2 1/2 minutes.

Pour shrimp mixture over rice, garnish with bok choy and cilantro and few drops of sesame oil.

 

 

 

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