A Taste of Tao: Braised Spicy Shrimp with Chive Flowers Recipe
From:
elenkert
125 days 12 hours 16 minutes ago
Tao restaurant, New York City's wildly popular Asian restaurant, offers guest a sensual trip through the cuisines of Asia. If you don't have the luxury of experiencing the seductive and exotic dining experience first hand, you can still savor its worldly and delicious flavors. Just make a trip to your local Asian market, grab some inexpensive ingredients, and bring the taste home with this easy recipe. Perfect as cocktail party fare or a first-course, it's a deliciously international trip for the senses. Note: If you cannot find garlic chives, substitute regular chives. Thai peppers can be replaced by any hot pepper, including jalapeno.
32 jumbo ("U-15") shrimp de-veined, shell on, tail on
4 ounces peanut oil
1 teaspoon chopped garlic
8 ounces garlic chives, each halved (available at Asian markets)
1 teaspoon minced Thai chili (available at Asian markets)
1 cup chicken stock
2 ounces Thai fish sauce (available at Asian markets)
1 tablespoon sugar
3 ounces sweet soy sauce
Heat 2 ounces peanut oil in wok or sauté pan until very hot but not smoking, add the shrimp, and saute until cooked half way (partially pink, about 2 minutes), cool, and reserve.
Reheat the wok, add 1 tablespoon oil and heat until hot but not smoking, add the garlic and stir until it releases its aroma, about 60 seconds, add the garlic chives, Thai chilies, chicken stock, fish sauce, soy sauce, and sugar. Stir to combine, add the shrimp, finish cooking, add salt if necessary, and serve.
Note: For a thicker sauce, add a teaspoon of cornstarch during the final step, stir, and serve.
