How to make it

  • Combine coconut milk, dry sherry, chinesen chili sauce, sugar, and salt and set aside.
  • Pre-heat wok/large skillit over hi heat with peanut oil/butter
  • Add garlic, ginger, shallots, and shrimp and stir-fry untill pink (3 min)
  • Stir in basil, green onions and mint leaves and heat for about 15 sec
  • Add reserved coconut milk mixture and heat through.
  • Combine corntarch and water then add to shrimp.
  • Cook untill thickened and stir in lime juice
  • Serve over white rice or rice noodles
  • Garnish with crushed peanuts
  • Enjoy!

Reviews & Comments 2

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  • alliburn 6 years ago
    This recipie sounds AMAZING! I can't wait to try it!
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  • trackwidow 6 years ago
    This sounds wonderful and so full of great flavors. Thanks!
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