Easy Garlic Shrimp Stir Fry

INGREDIENTS:

• 12-15 medium to large shrimp or prawns (if frozen, allow to thaw quickly in a bowl of cool water)
• 2 Tbsp. oyster sauce
• 2 Tbsp. soy sauce (or tamari)
• 1 Tbsp. fish sauce
• 1 Tbsp. brown sugar
• 4-6 cloves minced garlic (or 2 Tbsp. prepared minced garlic)
• 2-3 Tbsp. canola (or other oil) for stir-frying
• Optional: 1-2 fresh red chillies, minced and de-seeded
• GARNISH:
• lime or lemon wedges
• handful of fresh coriander

PREPARATION:

1. Make the marinade/sauce by combining in a mixing bowl: oyster sauce, soy sauce, fish sauce, brown sugar, garlic, and 1/2 the fresh chilli (if using). Stir well.
2. If your shrimp are shelled or raw, remove all of the shell up to the tail (leaving the tail on makes them easier to eat).
3. Devein the shrimp by running a sharp knife along the spine of the shrimp to remove the black "vein".
4. Optional: if you want "butterfly shrimp", make an inch-long cut into the end of each shrimp (through the spine where you removed the vein).
5. Place shrimp in the marinade and stir well to coat.
6. Heat some oil in a wok or frying pan.When hot, add the shrimp (with the marinade).
7. Stir-fry 2-3 minutes, or until shrimp are plump and pink (but also lightly browned from the sauce). Do not overcook, or shrimp will turn rubbery.
8. This dish can be served 2 ways: For a Dinner or Lunch Entree: Simply slide the shrimp with the sauce onto a serving platter. Sprinkle with coriander and the rest of the chilli (if using). Add lemon or lime wedges to the side, and serve with rice, naan, or crusty French loaf.
9. If Serving at a Party or as an Appetizer: Use tongs to pick shrimp out of the wok/pan, allowing most of the sauce to drip back into the pan. Arrange the shrimp on a serving platter, adding a sprinkling of fresh coriander and remaining chilli (if using). Add lime or lemon wedges on the side. Now pour the sauce from the wok/pan into a small bowl. Place the bowl next to the shrimp on the serving patter, and serve. Enjoy!

Thai Barbecue Shrimp

INGREDIENTS:

• SERVES 2-3 for main course, OR 3-4 as an entree (together with other side dishes)
• 12 jumbo tiger shrimp (prawns), OR 16-20 large shrimp (prawns), with shells still on (do not remove!)
• optional: if your shrimp are smaller, you may need some tin foil OR a piece of banana leaf for the grill
• garnish: handful of fresh coriander and wedges of fresh lime
• BARBECUE SAUCE:
• 4 Tbsp. soy sauce
• 4 Tbsp. oyster sauce
• 2 Tbsp. fish sauce (available by the bottle at all Asian/Chinese food stores)
• 2 Tbsp. loosely packed brown sugar
• 1 head of garlic (at least 8-10 cloves), minced OR 1 Tbsp. bottled minced or pureed garlic
• optional: 1 fresh red chili, de-seeded and minced, OR 1-2 tsp. chili sauce (or chili-garlic sauce)

PREPARATION:

1. Mix the barbecue sauce ingredients together in a bowl. Tip: Be sure to add enough garlic, as this is what gives this sauce its flavor (on its own the sauce will taste too strong, but once it's on the shrimp, the garlic will be just the right amount).In fact, I find chili isn't necessary in this recipe, as the garlic provides more than enough spice! Set sauce aside.
2. For this recipe, you will need to cut open the shrimp (prawns), so that they lie flat in their shells on the grill. To do this: Leaving the shell in place, hold the prawn in your hand, so that it is curled naturally into your palm. Or, if you're afraid of cutting yourself, hold the prawn (on its back) on a cutting board.
3. Using a sharp knife, make a cut from the start of the tail (leave tail on), through the middle of the "belly" (between the feet) down to the end of the prawn.
4. Now turn the prawn over on your cutting board (so that its back is facing up). Use your palm to flatten it out by pressing down (gently). When you're done, the prawn should lie fairly flat (don't worry if the shell loosens slightly). Do the same with the other prawns.
5. Now place the prawns in a flat-bottomed bowl or dish. Spoon over a little of the barbecue sauce - enough that the prawns have been "darkened" with the sauce. Set the rest of the sauce aside for use later (as a dipping sauce).
6. Allow prawns to marinate in the sauce while you warm up the barbecue (at least 5-10 minutes).

   Make-ahead Tip: If making ahead of time, flatten the prawns, spoon over the sauce, then cover and refrigerate the prawns overnight, or until you're ready to barbecue them.

7. If your prawns are jumbo, or large enough (when flattened) that they won't fall through the grill, simply place directly on the barbecue. However, if your prawns are smaller (or your grill is widely spaced), spread a piece of tin foil (or banana leaf) on the grill first, then place prawns on top. Allow to cook at least 3 minutes on each side (or longer). Prawns are done when the flesh turns from translucent to pinkish-white (the shells will also turn a very attractive bright pink!).
8. If desired, you can baste the prawns as you cook them with a little of the left-over barbecue sauce - simply brush on.
9. Serve immediately off the grill (the shell actually makes them easier to eat, and a nice finger food). Simply ask your guests to peel off the shell as they eat. OR plate up the prawns, adding fresh lime (or lemon) wedges on the side and a sprinkling of fresh coriander. Excellent on their own, or serve with rice.

To Use the Extra Barbecue Sauce as a Dip: Pour the remaining sauce into a sauce pan and heat over medium-high heat until the sauce comes to a boil. Turn down to minimum, allowing sauce to simmer while you add: 3-4 Tbsp. cooking sherry or white wine, 1-2 tsp. more brown sugar, a squeeze of fresh lime (or lemon) juice (about 1 tsp), and a little extra fresh or bottled garlic (the garlic is optional, depending on how spicy you like your sauce). Taste-test the dipping sauce. If too salty, add a little more lime juice. If too sour, add a little more sugar. Remember, the sauce should be quite strong-tasting - this is what gives the prawns their "kick" (!). ENJOY!!!