Shrimps and sugar snap peas, spicy sauce

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Here is a simple and effective dish, ready in just a few minutes. The longest will be to cook the plain rice to accompany it! I offer you these crunchy prawns in a spicy sweet and sour sauce, with sugar snap peas and a few Thai basil leaves, for an ultra tasty meal. The hardest to find is Thai basil, but know that it grows very well in pots indoors! Convenient to always have on hand, if like me you are a fan!

For 4 people :

• 30 beautiful raw shrimp, deveined and shelled
• 4 garlic cloves
• 1 small red pepper (optional)
• 1 or 2 shallots
• 250g sugar snap peas
• a few leaves of Thai basil
• 2 tablespoons sweet chili sauce
• 1 tablespoon nuoc mam
• 1 small teaspoon of white vinegar
• oil

Here are the sauces used: nuoc mam, the famous Vietnamese fish sauce and sweet chilli sauce. Both are very easy to find everywhere!

Start by peeling the garlic and the shallot. Deseed the small pepper. Chop everything finely.

 

The prawns must be deveined and shelled.

In a wok or sauté pan, put a little oil, the prawns and half the minced garlic/shallot/chili mixture over high heat.

Let everything sauté without burning the garlic/shallot.

Empty everything into a container, then add a little oil with the rest of the chopped mixture and the snap peas.

Sauté over high heat for 2 minutes, stirring regularly.

Finely chop some Thai basil leaves.

Return the prawns (along with the juices and whatever else you have in the small container set aside) with the Thai basil.

Add the sweet chilli sauce, nuoc mam and vinegar.

Cook over high heat to thicken the sauce.

Serve immediately with plain white rice!