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Shrimp Sauté with Thai Herbs and Maple Syrup
Yield : 2 servings
45 ml (3 tbsp.) maple syrup
60 ml (1/4 cup) light coconut milk
30 ml (2 tbsp.) fish sauce (Chinese or Vietnamese)
15 ml (1 tbsp.) chilli (or sambal) sauce
15 ml (1 tbsp.) garlic, minced
30 ml (2 tbsp.) butter
30 ml (2 tbsp.) vegetable oil
18 shrimp, deveined and shelled (21-25 shrimp to a pound)
250 ml (1 cup) bean sprouts
60 ml (1/4 cup) mixed fresh herbs (coriander, Thai basil, and green onion)
n a bowl, combine maple syrup, coconut milk, fish sauce and chilli. Set aside. In a casserole, sauté garlic in butter and oil. Add shrimp and sauté for 30 seconds, just until seared, then add the maple syrup sauce. Cook for 3 minutes. Distribute bean sprouts in deep plates and place the shrimp on top. Sprinkle with herbs and serve. Can be served with rice or thin rice noodles.
Chef’s Tip
You can replace the shrimp with scallops or a firm-flesh fish. If you do not have chilli sauce, you can use Cayenne pepper or Tabasco sauce.
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EVERYDAY COOKING
Suzanne Liu – Bô Restaurant, Montréal
“What a jewel of a restaurant has been brought to us by Suzanne Liu, master chef and owner. Originally from China, she revisits traditional elements and adds a modern and urban touch in her cooking that’s very more Montreal style. Her caramelized shrimp sauté will delight you.”
— Philippe Mollé |
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