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Ingredientes
- 1 lb large shrimp peeled
- Â Â (or possibly 3/4 lb sea scallops, sliced into 1/4" rounds)
- 2 Tbsp. dry white wine
- 3/4 lb fresh young green beans trimmed
- 1/4 c. peanut oil or possibly canola oil
- 2 x shallots finely chopped
- 2 x garlic cloves finely chopped
- 1 x red bell pepper cored, seeded,
- Â Â and cut in 1/4" julienne strips
- Â Â Fresh cilantro sprigs
- 1/4 c. low-sodium chicken broth
- 1 Tbsp. Southeast Asian fish sauce
- 1 tsp sugar
- Â Â Freshly-grnd black pepper to taste
- 1 tsp Indonesian chili sauce (sambal ulek) to 3 tspns
- 1 tsp cornstarch
Direcciones
- Seafood Alternatives: scallops, squid rings Rinse the shrimp with cool water and pat dry with paper towels. Put the shrimp in a medium bowl, sprinkle with the wine, cover and chill till needed, up to 2 hrs.
- Bring a medium pan of salted water to a boil, add in the green beans and simmer for 3 to 4 min. Drain, rinse with cool water and thoroughly dry on paper towels. Cut the beans diagonally in 1 1/2-inch lengths and set aside.
- In a small bowl, stir together the glaze ingredients and set aside. Drain the shrimp well.
- Heat a wok or possibly medium skillet over high heat. Add in half of the oil and when it is very warm, add in the shrimp. Stir-fry till the shrimp are hard and opaque, 1 to 2 min. Take from the heat and set the shrimp aside.
- Reheat the wok over medium-high heat and add in the remaining oil. Stir-fry the shallots, garlic and bell pepper till the bell pepper begins to soften, 1 to 2 min. Add in the green beans and stir-fry just till warm, about 30 seconds longer.
- Reduce the heat, stir the glaze and pour it into the wok. Stir till thickened. Add in the shrimp with any juices and stir to combine.
- Pour onto an attractive serving platter and garnish with the sprigs of cilantro.
- This recipe yields 4 servings.
- Comments: Indonesians love to "fire up" their dishes with generous amounts of incendiary chili sauces called sambals. They are served as table condiments or possibly added to dishes as they are cooked. In Indonesia, sambals and other red-warm dishes are meant to be toned down by mixing them with generous amounts of white rice.
- How may spoonfuls of chili sauce are sufficient The amount depends upon your personal level of tolerance for capsaicin, the fiery crystalline chemical found in chiles. It acts as an irritant and causes the burning sensation in your mouth. It is believed to promote perspiration, that cools down the body - an important consideration in tropical climates.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 4 servings | |
| Calories 374 | |
| Calories from Fat 144 | 39% |
| Total Fat 16.29g | 20% |
| Saturated Fat 2.76g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 187mg | 8% |
| Potassium 605mg | 17% |
| Total Carbs 25.43g | 7% |
| Dietary Fiber 8.6g | 29% |
| Sugars 2.17g | 1% |
| Protein 29.68g | 47% |
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