How To make Shrimp with Spicy Peanut Sauce
2 tablespoons fresh ginger root
finely chopped
2 garlic cloves :
chopped
1/3 cup red wine vinegar
1/3 cup creamy peanut butter
2 teaspoons hot red pepper flakes
1/2 cup soy sauce
3 cups water -- (3-4)
1 lemon -- sliced
1 1/2 pounds large shrimp
1/2 cup soy sauce
In a blender or food processor, combine the ginger, garlic, vinegar, peanut butter, red pepper flakes, and soy sauce. Process until well blended and chill. The sauce can be made and refrigerated up to 2 days in advance.
In a large saucepan, bring the water to the boil with the lemon slices and soy sauce. Drop in the shrimp, reduce the heat to a simmer, and cook 2 to 3 minutes, or until they turn pink. Drain, peel, and devein the shrimp. Chill them until ready to serve. The cooked shrimp can be refrigerated up to 2 to 3 days. To serve, arrange the shrimp on a platter with a bowl of the sauce and
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How to Make Peanut Sauce for Spring Rolls
#shorts I love making Vietnamese spring rolls and this peanut sauce is a must happen when making them. Here's the recipe for the peanut sauce:
I used TanTan Foods hoisin sauce!
The EASIEST Peanut Dipping Sauce Recipe!
This Easy Thai Peanut Sauce Recipe only takes a few simple ingredients and 5 minutes to make. It’s full of creamy peanut butter, rich soy sauce, a little bit of sugar, and spicy Sriracha sauce. You can dip fresh spring rolls or chicken satay into it or drizzle it on any and everything that needs a sweet and spicy kick.
FULL RECIPE:
PRINTABLE RECIPE:
INGREDIENTS:
½ cup peanut butter smooth
2 Tbsp. soy sauce Tamari or gluten-free
2 Tbsp. brown sugar honey or coconut sugar
1 Tbsp. rice vinegar or lime juice
1 clove garlic crushed
½-1 tsp. Sriracha sauce to taste
3-6 Tbsp warm water
INSTRUCTIONS:
Add all ingredients, except for the water, to a medium-sized bowl.
Whisk until well smooth and well combined.
Slowly add in warm water 1 tablespoon at a time to help thin it out.
This recipe makes roughly ¾ cup of sauce, or 12 tablespoons. Serve sauce with Fresh Spring Rolls and enjoy!
RECIPE NOTES:
Meal Prep and Storage:
To Prep Ahead: You can prepare homemade peanut sauce up to 3-4 days in advance. The sauce will slowly start to lose some of its flavor.
To Store: Store prepared peanut sauce in an airtight container in the refrigerator for up to 2 weeks.
To Freeze: Freeze leftover peanut sauce in a freezer safe container for up to 4-6 months.
To Reheat: You can either let stored peanut sauce sit out on the counter for an hour before serving, microwave it in the oven for 10-20 seconds, or heat it up in a small saucepan on the stove until smooth and creamy.
Pro Tips and Tricks:
Microwave peanut butter for 10 seconds before adding in to help soften it up.
Add warm water, and not cold, so you can easily stir the peanut sauce until smooth.
Make a double or triple batch and store leftovers in the freezer.
Add a little Sriracha sauce at a time and taste after each addition until it reaches your desired spice level.
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The Easiest Peanut Sauce Recipe #shorts
#peanutsauce #sauce #recipe
All you need is:
Melted Smooth Peanut Butter
Warm Water
Soy Sauce
Lime Juice
Rice Vinegar
Sriracha *optional
Minced Garlic *optional
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Watch Food Network host and chef Jordan Andino use his pantry staples to whip up an easy dinner—Spicy Thai Peanut Noodles with Shrimp.
Spicy Peanut Sauce Shrimp Stir-Fry : Recipes From Spicy to Cool
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Spicy peanut sauce shrimp stir-fry is a really delicious way to make enough food for several days and nights at once. Make spicy peanut sauce shrimp stir-fry with help from an actor, writer, human rights researcher, food blogger, and world traveler in this free video clip.
Expert: Sophia Khan
Filmmaker: Diego Vergara
Series Description: Whether you like your food spicy hot or fruity cool, you'll soon find out that with the right ingredients you can cook something delicious that truly has a little something for everyone. Get spicy to cool recipe tips with help from an actor, writer, human rights researcher, food blogger, and world traveler in this free video series.
Pork & Shrimp Peanut Dip Recipe ข้าวตังหน้าตั้ง - Hot Thai Kitchen!
Here's a classic dip to pair with those rice crackers that you now know how to make (because I made a video for it here: ). This dip is rich and flavourful, with all the flavours you associate with Thai cuisine. Traditionally we use pork and shrimp, but you can change that to chicken and shrimp, or just do crumbled firm tofu, or veggie ground, for vegetarians.
It's a simple dip that can be made in advance and reheated when ready to serve. It's the perfect way to start a traditional Thai meal!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes