Description
Cooked with ginger in a soy and fish sauce broth, this dish will take you back to Thailand.
Ingredients
Units
Scale
- 2 tablespoons vegetable oil
- 2 cloves garlic, finely chopped
- 1/3 cup ginger, cut into thin strips
- 1 small onions, finely chopped
- 16 large shrimps, peeled and deveined
- 1/2 teaspoon ground white pepper
- 1/4 cup water
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1/2 teaspoon granulated sugar
- 5 green onions, chopped
Instructions
- In a large wok or deep skillet over high heat, add the vegetable oil, garlic, ginger and onions, and cook for 3 minutes, until the onions have soften.
- Add the shrimp, cook for 30 seconds and add water, fish sauce, soy sauce and sugar. Cook for 2 minutes.
- Add the ground white pepper and green onions, toss and cook for 1 minute.
- Serve with lime wedges and a bowl of rice.
Notes
Best fish sauce: Red Boat Fish Sauce because it’s 100% pure and chemical free.
Keep the leftovers in a storage container and refrigerate for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 371
- Sugar: 5g
- Sodium: 2124mg
- Fat: 15g
- Saturated Fat: 11g
- Unsaturated Fat: 0.6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1.4g
- Protein: 48.8g
- Cholesterol: 364.9mg
