East meets west with this mouth-watering fusion shrimp dish. The chilli paste used in Thai, Indonesian and Vietnamese cuisine, known as Sambal Oelek, works wonderfully to evenly spice the shrimp in the marinade. The flavours are well balanced with the garlic, basil and wine glaze, in the classic French style.
French-Thai Fusion Garlic Shrimp
- ¾ lb 340g raw jumbo shrimp, frozen, deveined, peeled, no tails
- 2 tbsp garlic, 2 cloves, minced
- ½ cup Thai basil fresh chopped
- ¼ cup peanut oil
- ½ tsp sambal, chili paste
- ½ tsp sea salt
- 1 tbsp butter
- ¼ cup white wine
- Thaw the shrimp in a large bowl of cold water, drain when thawed and pat dry.
- Add the minced garlic to a bowl with the salt and crush with a pestle.
- Stir in the sambal and the oil.
- Chop the basil, add to the bowl with the shrimp and stir together with the oil and garlic mixture.
- Cover with a cling wrap and toss the shrimp in the mixture.
- Marinate in the refrigerator for about 30 minutes, then remove from the refrigerator about 5 minutes before cooking.
- Heat the butter in a skillet at medium temperature.
- Pour in the marinated shrimp and cook on the one side for about 3 minutes.
- Turn the shrimp over and cook on the other side until done (about 3 more minutes).
- Stir in the wine to deglaze the pan and coat the shrimp with the liquid.
- The flesh of the shrimp should be snowy white and have an internal temperature of 165 F (74 C)
- Serve immediately and pour the pan liquid over the shrimp.