Chilli Shrimp

This dish is a twist on the classic version of chilli shrimp and has a mouth-watering edge to it that comes from the lemongrass.

Sometimes, we just want to have an exotic, flavorful dish and there is no time or money for take out, those are the times when a dish like this is a perfect trick to have on hand. I had lemongrass on hand and using it gave me that extra umph, but its perfectly fine to omitt it.


Spice is not a factor in this dish. Making it as spicy or mild doesn't effect the flavor of this dish. The are so many layers of flavor in this dish that you won't miss a thing.

So here's to a chinese food craving!

Ingredients
Oil for frying
1/2 lb cooked or raw shrimp peeles and deviened
1 egg
1 cup flour mixed with 3 tsp breadcrumbs
2 tbsp cooking oil
1/2 cup water
1 med onion sliced
2 cloves garlic minced
3 thai peppers (green chillies)
1/2 red bell pepper sliced
1/2 green pepper sliced
1 stalk lemongrass flattened and slit in half then sliced
3 tbsp soy sauce
2 tbsp oyster sauce
drizzle of sesame oil (optional)
2 tbsp corn starch mixed with 2 tbsp water
salt and pepper to taste

Method
1) Season bread crumbs and flour mixture with salt and pepper and dredge clean, shrimp in it before dipping in beaten egg and re-dipping in flour. Set aside.
2) Heat oil for deep frying and fry the shrimp until golden brown and cooked through. Drain and set aside.
3) In a large skillet or wok, heat 2 tbsp oil until hot and add the onions, garlic, chillies, and lemongrass and stir fry till tender.
4) Add the peppers and shrimp and stir until peppers loose their edge but are still crunchy.
5) Add the sauces, season and add half a cup of water. After the water comes to a boil, add the cornstarch slurry to the mixture and cook till gravy thickens. Remove immediatly.
6) Garnish with cilantro, spring onions, or lemon and serve with steamed rice.

Happy Cooking!