Servings: 4 | Time: 10 minutes, plus 45 minutes for marination

Ingredients

  • 1 lb. medium shrimp (peeled or unpeeled)
  • 4 fresh curly red chilies (cayenne pepper) or 3 red jalapeños (If using dry chilies, soak in warm water until softened)
  • 3-4 shallots
  • 2 cloves garlic
  • 3-4 Roma (plum) tomatoes
  • 3-4 tablespoons lime juice
  • 1 teaspoon salt, divided
  • 1/2-1 teaspoon sugar (optional)
  • 2 kaffir lime leaves, torn to release their flavor (optional)
  • Cooking oil, for frying

Step 1

Wash the shrimp and pat dry. Marinate with the lime juice and ¾ teaspoon of the salt for 30–45 minutes.

Step 2

Heat oil in a wok over medium-high heat. Fry the shrimp for 30–40 seconds per side, just until they turn pink and begin to curl. Do not overcook, as the shrimp will become tough and chewy. Remove from the wok and set aside.

Step 3

Blend the chilies, shallots, garlic, and tomatoes into a smooth paste.

Step 4

Heat 4–5 tablespoons of oil in the wok. Add the chili paste, kaffir lime leaves (if using), and the remaining ¼ teaspoon salt. Stir-fry for several minutes, until fragrant and the oil begins to separate from the paste.

Step 5

Add the sugar (if using) and return the shrimp to the wok. Toss gently for about 1 minute, until the shrimp are evenly coated with the chili mixture and heated through.

Step 6

Serve hot with steamed rice, fresh cucumber slices, lettuce, fried eggs, or fried tofu.