The addictive subtle, spicy taste of sriracha tempered with the sweetness of sweet chili sauce, crispy fresh green beans and plump shrimp stir fried together in a light sauce.
Ingredients:
600 g (21 oz) 16/20 size shrimp, peeled
12 oz fresh green beans
2 tsps sesame oil
1 carrot, julienned
Sriracha stir fry sauce:
6 tbsps soya sauce
6 tbsps sweet chili sauce
2-3 tbsps sriracha sauce
1 1/2 tbsps minced garlic
2 tsps fresh minced ginger
1/4 tsp red pepper flakes
3 green onions and black sesame seed to garnish
First blanch the green beans for 2-3 minutes, boiling them then plunging into a cold water bath. Drain. This can be done the day before and saves time when ready to cook but blanching is not a necessary step.
Whisk the sauce ingredients together and set aside.
Heat the sesame oil to medium high in a wok or skillet. Stir fry the green beans and carrots for 1-2 minutes or a little longer to tender crisp if not pre-blanched. Aren't these carrots beautiful? I picked them up at an Asian market... they're called fruit carrots and are a very deep orange colour, almost red!
Add the shrimp to the hot pan and cook until they are all pink stirring regularly. Add the sauce and on medium heat cook until slightly thickened.
Remove from heat and garnish with sesame seeds and sliced green onions.
Serves 4-6
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