3 tbsp vegetable oil
1 kilo medium-sized shrimps shelled
salt and pepper
1/3 C garlic sliced thinly
2 C Thai chili sauce
Heat oil in a medium-sized pan or wok over medium to low heat. Season shrimps with salt and pepper, them saute with garlic (do not burn garlic) until shrimps turn pink.
Add Thai chili sauce and simmer for 5 more minutes. Transfer to a serving platter and serve immediately.
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