Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
- SERVES 3-4
- 3/4 lb. shrimp/prawns (400 g.), shells removed (tails can be left on)
- MARINADE: 1 Tbsp. oyster sauce + 1 tsp. brown sugar + 1-2 tsp. chili sauce
- 1 green bell pepper, OR 1 green Anaheim pepper, sliced
- 1 to 1.5 cups pineapple chunks, fresh or canned
- 3 Tbsp. white wine or sherry (or cooking wine/sherry)
- 4 cloves garlic, minced
- 1 thumb-size piece ginger, grated or sliced up fine
- 3 kaffir lime leaves (fresh or frozen, available at Asian food stores)
- 1 tomato, diced
- 1/4 cup coconut milk
- 1.5 Tbsp. honey
- 1 Tbsp. lime juice
- 1/2 tsp. cayenne pepper (omit for a milder dish)
- 1 tsp. chili powder
- 3 Tbsp. fish sauce
- 1/8 tsp. ground white or black pepper
- 1.5 tsp. cornstarch dissolved in 3 Tbsp. water
- GARNISH: generous handful fresh coriander
- Combine marinade ingredients and pour over the shrimp. Toss to coat and set aside.
- Place 1-2 Tbsp. oil in a wok or large frying pan over medium-high heat. Stir-fry the garlic and ginger 1-2 minutes. Add a little wine/sherry when the pan becomes dry.
- Add the green pepper and stir-fry 1 minute. Add wine or sherry as needed to keep ingredients frying nicely.
- Reduce heat to medium. Add the lime leaves, tomato, coconut milk, honey, lime juice, cayenne pepper, chili power, fish sauce and pepper. Stir well to combine.
- Add the shrimp and pineapple chunks. Simmer 4-5 minutes, stirring occasionally, until shrimp are pink and plump.
- Add the cornstarch dissolved in water and stir well. Simmer 1 more minute, or until the sauce has thickened.
- Taste-test the dish, adding more honey (or brown sugar) if you prefer it sweeter. If you prefer it saltier, add more fish sauce. If too sweet OR too salty add more lime juice.
- Sprinkle over the fresh coriander and serve with plenty of jasmine-scented rice, OR for a special Thai treat, with Easy Thai Coconut Rice.