this quick dish will satisfy your taste buds
*My mom has been making this dish for as long as I can remember, its a family favourite*
You will need:
- 1/2 lb raw shrimp (frozen or fresh)
- 2 medium potatoes (any will do, I used Yukon gold)
- 2 large carrots
- 2 green onions
- 1/2 cup frozen green peas (not in the above photo because I didn't have any last night!)
- 2 cloves garlic
- 1 tbsp chopped fresh ginger
- 1 thai chilli, or red chilli (or anything else you like for a bit of heat)
- 1 tbsp cornstarch
- a handful of cilantro (optional)
- 1 tbsp or so of vegetable oil (canola best)
- 1/2 cup or so of water (or stock)
- salt and pepper
What to do:
- Boil the carrots and potatoes until almost fully cooked, about 15 minutes. Remove from boiling water. You should be able to stick a fork into them but not super easily - maintain texture so that they don't turn to mush in the next steps.
- Finely chop garlic, chilli, ginger, green onions and cilantro. Cut cooked potato and carrots into cubes, about the same size.
- Peel and clean the shrimp; set aside.
- Heat oil in a non-stick frying pan on medium. Add the garlic, chilli and ginger; allow the oil to aromatize for a minute or two (smells yummy), then add the carrots and potato. Stir in 1/4 cup water.
- Mix cornstarch with about 1/4 cup of cold water.
- When the water in the pan has absorbed, taste the potato to be sure it is cooked and tender. Add frozen peas, stir occasionally for about 1 min.
- Add the shrimp to the pan, try to nestle them down so they touch the bottom of the pan. Each side of the shrimp needs to cook for about 45 seconds (depending on how big they are...the best way to tell they are done is when they are pink loose "c" shapes...be careful not to overcook them, they will become tough/dry)
- Turn the heat down to medium-low, stir and slowly add the cornstarch water mixture. Cook this for another minute or two - if you want it very saucy you can add a little bit more water/stock.
- Turn off the heat. Toss in the cilantro and green onions, then transfer to serving dish.
- Serve with rice and enjoy! Serves about 3-4 people.