Stir-fried Shrimp With Xo Sauce

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 tablespoons peanut oil, plus 1 tbsp
• 3 garlic cloves, finely chopped
• 1 shallot, finely chopped
• 1 stick lemongrass, finely chopped
• 1 ounce dried shrimp, chopped
• 1 ounce prosciutto, finely chopped
• 1 teaspoon dried red chili pepper flakes
• 2 tablespoons sesame oil (optional)
• 5 ounces snow peas, sliced
• 1 red pepper, sliced
• 1 green pepper, sliced
• 1 yellow pepper, sliced
• 1 lb shrimp, shelled
• 1 pinch sugar
• 1 teaspoon cornstarch
• 1 pinch pepper

Recipe

• 1 for the xo sauce: heat half of the oil in a wok or saucepan set over a very low heat. add the chopped garlic, followed by the shallot and lemon grass. poach everything in the oil for 5-10 minutes stirring often.
• 2 add the remaining oil to the pan and stir in the dried shrimps, ham, and chili flakes.
• 3 continue frying over a low heat until the seafood takes on a golden hue and the ham becomes crisp.
• 4 remove the pan from the heat and leave to cool. transfer everything to a large glass jar secured with a lid. leave everything to steep for a minimum of 2-3 hours.
• 5 this sauce improves with age and is best left to steep for a couple of weeks in the fridge or a cool place. a little goes a long way - use this sauce as a perky seasoning for stir-fries, noodles and rice dishes.
• 6 for the stir-fry: heat the rinsed wok over a high heat and add the sesame oil.
• 7 tip in the snow peas and peppers and stir-fry for a minute before removing from the pan.
• 8 add the shrimp, sugar and pepper and continue frying for 2-3 minutes.
• 9 return the peppers and sugar snaps to the pan and stir in enough xo sauce to give a spicy kick - you'll probably only need a tablespoon or so. the rest of the sauce can be used for other south east asian dishes.
• 10 combine the cornstarch with 2 tbs water and add to the pan, stirring all the time. this will bring all the juices together. serve straight away with rice or noodles.