Thai Basil Shrimp Wok:

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For each freshly prepared wok portion:

- 1 handfull / bunch thai basil leaves
- 1 handfull / bunch mint leaves
- 5 grape tomatoes, halved
- 1/2 inch minced ginger
- 1/2 lime, juiced
- 1/4 red onion, chopped into chunks
- 1 minced thai green chili
- 1/4 yellow bell pepper, chopped into chunks
- 5 de-veined tiger shrimp
- 1 tablespoon soy sauce
- 1 dash of fish sauce
- 1/2 tablespoon palm sugar
- 2 tablespoons peanut oil
- 1 tablesoon water

Cooking Instructions

In a mixing bowl, mix the water, sugar, fish sauce and soy sauce.

In a wok on high heat, add 1 tablespoon of peanut oil. Add the minded, garlic, ginger and chili.

After stirring for awhile (30 seconds), add the shrimp and stir-fry for a couple of minutes. Remove from wok. At this stage, you don't have to fully cook the shrimp.

Add the second tablespoon of peanut oil back to the wok along with the yellow pepper and the onion. Stir-fry for a couple of minutes.

Add the shrimp back to the wok. Add the halved tomatoes, then the basil leaves, then the mint leaves. Turn the heat off.

Finishing the dish off with the lime juice, serve in a small bowl.

Option: for an even more complex taste, top with some chopped coriander. Or serve with some sticky rice.


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