This is a favourite of mine, the Chinese restaurant near skool had a great version. For some reason it’s hard to find these days. Ideally made with head-on prawns, I adapted for the frozen shrimp I had, and mixed it up a bit with the addition of a plantain to make it a complete meal without needing rice.
- 1 lb shrimp
- 1 onion, chopped or thinly sliced
- 3 slices ginger, minced
- 3 cloves garlic, crushed
- 1 green plantain, peeled and sliced into rounds
- 1 jalapeño, seeded and chopped
- 1/8 cup raw peanuts, whole
- Defrost and rinse shrimps well. Shake off excess moisture. Coat with a dusting of cornstarch, season with powdered dried shrimp or salt and freshly ground pepper. Add the vegetables and stir to coat.
- Heat peanut or coconut oil in a wok, season with a star anise and a dried red chile pepper or Szechuan pepper. When smoking, remove spices and discard.
- Add the plantains to wok and stir fry until they just start to soften and get lightly brown, then add shrimp mixture and stir fry until cooked.
- Garnish with chopped scallion, Thai basil and/or cilantro
This is traditionally a dry dish, but if you want a bit of sauce, deglaze the pan with rice wine, soy sauce, and a splash of mirin.
For a bit more heat, you can slice a second pepper into rounds and fry with the plantains. Or replace the plantain with an extra pepper, or use a Serrano.