- 1 tablespoon canola oil
- 1 medium shallot, thinly sliced
- 5 clove garlic, thinly sliced
- 1 pound medium shrimp
- 2 tablespoon asian chili sauce
- 1 tablespoon sugar
- 2 teaspoon asian fish sauce
Heat the oil in a large skillet or wok set over medium-high heat. The pan is hot enough when the oil is almost (but not quite) smoking. It will have a certain shimmer.
Add the shallots and garlic, and cook quickly stirring often, until softened and just beginning to brown. About 2 minutes.
Add the shrimp, chili sauce, and sugar to the pan and cook stirring constantly until the shrimp have just turned pink and opaque, about 3 minutes. Do not overcook them, because they will continue to cook after they leave the pan.
Pour the shrimp onto a serving platter and season with fish sauce, salt and pepper.
I am using a prepared Tuong Ot Toi (Vietnamese chili garlic sauce) because itâ€™s one of those things I always have in my fridge (even when it is nearly empty). But another hot sauce would work fine.