Fried Shrimp with Corn

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Another restaurant-style dish made with readily available ingredients. Chef John Smith from a popular wine bar combines shrimp with corn and bell peppers, uniting them with Thai chili sauce, which can be found in any supermarket. A dash of sauce gives the entire dish a fresh twist, adding a distinct Asian flair, while the firm corn kernels provide a delightful contrast to the creamy texture of the shrimp.

Ingredients

Shrimp - 3.2 oz
Vegetable Oil - 1 fl oz
Courgette - 3.5 oz
Sweet Pepper - 1.8 oz
Sweet Corn Sticks - 3.5 oz
Parsley - 0.1 oz
Sweet Chili Sauce - 0 fl oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Peel the shrimp, make a lengthwise incision, and remove the intestinal vein.

Step 2

Cut the bell pepper into triangles and the zucchini into large slices.

Step 3

Boil the corn in salted water over low heat for 2–3 minutes.

Step 4

Chop the parsley finely.

Step 5

In a non-stick skillet, heat vegetable oil and sauté the peppers until they are half-cooked.

Step 6

Add the shrimp and zucchini, and cook, stirring, for about 5 minutes.

Step 7

Finally, add the corn, parsley, and sweet chili sauce. Season with salt and pepper, let it warm through, and then remove from heat immediately. Serve the shrimp hot.