4 Serves
25 Mins
Peel and devein the shrimp, then set aside. Wash and dry the basil leaves. Mince the garlic, thinly slice the chili peppers, and chop the onion, separating the white parts from the green parts.
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IndianVitamin E
5 mg / 15 mgVitamin K
362 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
118 µg / 400 µgCalcium
242 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
122 mg / 420 mgPhosphorus
456 mg / 1,250 mgPotassium
872 mg / 4,700 mgSodium
1044 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
55 µg / 55 µgFiber
6 g / 28 gSugar
10 g / 50 gSaturated Fat
5 g / 20 gCholesterol
199 mg / 300 mgCaffeine
0 mgNet Carbs
53 gAlcohol
0 g
Heat a wok over high heat and add the cooking oil, heating until it is nearly smoking.
Add the minced garlic, sliced chili peppers, and the white parts of the onion to the wok, stir-frying for 10 to 15 seconds until fragrant.
Add the shrimp to the wok and stir-fry for approximately 20 seconds or until they turn pink and opaque.
Pour in the fish sauce, soy sauce, sugar, chicken, and stock. Add the green parts of the onion and bring the mixture to a gentle boil.
Stir in the fresh basil leaves and cook for another 20 seconds until the leaves are wilted and the shrimp are perfectly cooked. Serve immediately over hot cooked rice.
52
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Egyptian