Ingredients
3tbsprice wine
2tbspsoy sauce
1tbspfresh ginger,minced
1½lbsmedium shrimp
½lbsnow peas
1tspred pepper flakes
2tspgarlic,chopped
2mediumred onions
3tbspThai fish sauce
1½tbspsoy sauce
1tbspsugar
2½tbspextra virgin olive oil
1½cupsfresh basil leaves,coarsely shredded
Preparation
In a medium bowl, combine rice wine, soy sauce, and ginger. Rinse shrimp and pat dry. With a sharp knife, score shrimp along the back to butterfly, then rinse and drain thoroughly.
Add shrimp to the bowl and toss gently with marinade to coat. Refrigerate for 20 minutes.
Meanwhile, in a saucepan, bring 6 cups of water to a boil. Add snow peas and cook for about 1½ minutes until crisp-tender. Drain in a colander and refresh under cold water. Drain again.
In a medium bowl, combine red pepper flakes, garlic, and red onion.
In a medium bowl, combine fish sauce, soy sauce, sugar, and 1½ tablespoons water.
Heat a wok or a heavy skillet over high heat. Add 1 tablespoon olive oil and heat until near smoking; swirl oil to coat the pan. Add shrimp and stir-fry for about 3 minutes until they change color and are just cooked. Drain shrimp; wipe out the pan.
Add the remaining olive oil to the pan and heat for about 30 seconds until very hot. Add seasoning mixture and stir-fry for about 3 minutes until onion is tender.
Stir sauce and add to pan; bring to a boil. Stir in shrimp and basil.
Transfer to a serving platter and serve with steamed rice, if desired. Enjoy!
