Chef Carol Dearth, Sizzleworks Cooking School in Bellevue for KCTS 9 Cooks: Every Day
1 pound large shrimp
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon chili powder
3 tablespoons oil
1 tablespoon minced garlic
1 tablespoon thinly sliced fresh chile pepperi
2 scallions, chopped
Clean and devein shrimp, leaving tails on. Rinse under cold running water, then pat dry with paper towels. In a small bowl, combine salt, sugar and chili powder.
Heat a wok over high heat to VERY HOT. Swirl in 1 tablespoon of the oil, add the garlic and sliced chile pepper. Sir fry for 30 seconds. Add the shrimp and 1 tablespoon of the oil and stir-fry for 1 minute, or until the shrimp just begin to turn pink. Swirl in the remaining oil, add the salt mixture, and stir-fry for 1-2 minutes more, until the shrimp are just cooked. Stir in the scallions. Do not double recipe, prepare in multiple batches if necessary. Serve with your favorite sauce.
4 Thai red chilies, finely chopped
5 tablespoon fresh lime juice
2 teaspoons fish sauce
3 teaspoons palm sugar or brown sugar
1/2 teaspoon salt
In a bowl, combine red chilies, lime juice, fish sauce, palm sugar and salt and mix well to incorporate the flavors. Set aside.
Wasabi Ginger Aioli
1 clove garlic, peeled
1 teaspoon freshly grated ginger
1/2 cup purchased mayonnaise
1/2 teaspoon soy sauce
1 tablespoon wasabi paste
In food processor fitted with the metal blade, with the machine running add garlic to the work bowl. When it is finely chopped, add the ginger. Then add the mayonnaise, soy sauce and wasabi paste. Process to combine well. Store covered and chilled.