1 cup hoisin sauce


¾ cup plum sauce

¼ cup rice wine

¼ cup rice wine vinegar

3 tablespoons honey

2 tablespoons teriyaki sauce

2 teaspoons brown sugar

2 cloves garlic

1 (2½-inch) piece fresh ginger, peeled

2 stalks lemongrass, trimmed*

2 tablespoons May Ploy Sweet Asian sweet chili sauce

1 teaspoon Sriracha Hot Chili Sauce, optional, for a spicy sauce, more or less to taste

2 teaspoons premium Thai fish sauce

1/4 teaspoon five-spice powder

Handful fresh Thai basil leaves

Variations: For orange flavor, add 1 tablespoon fresh grated orange zest. (Be careful not to grate the white part of the peel – it is very bitter.) For spicy flavor, add 1 teaspoon Sriracha Hot Chili Sauce, more or less to taste.

Combine all ingredients in a saucepan and simmer, covered, for 20 minutes over very low heat. Strain. Use immediately or keep refrigerated in a tightly closed container. Sauce will keep under refrigeration for up to 3 months.

*Kitchen Ade Note: When purchasing lemongrass, if lower bulbs are intact, remove them, as well as the tough, fibrous outer layers of the stalk until you get to the portion that is tender.

1 pound large shrimp, peeled and deveined, tails left intact, if desired

2 tablespoons peanut oil, plus more as needed

2 whole, dried red chili peppers, torn in half

1 tablespoon grated fresh ginger root

2 cloves garlic, minced

1 bunch scallions, including most of the green part, coarsely chopped

1 large onion, peeled and quartered, then cut in half

1 medium Japanese eggplant, halved, then cut into 2-inch cubes

1 green bell pepper, seeds removed and cut into strips

1 red bell pepper, seed removed and cut into strips

1 tablespoon minced fresh cilantro, plus more for garnish

Steamed rice for serving

Thai Basil Sauce, as desired

Heat the chilies in the oil in a wok or large skillet over medium-high medium. Once the chilies start to sizzle (and you begin to smell the aroma of the chilies), lower heat to medium, adding the ginger, garlic, lemongrass, peppers, onion and eggplant Stir gently for several minutes until the eggplant pieces are shiny and soft and peppers and onion are crisp/tender. Toss in basil leaves.

Add shrimp, continuing to toss until shrimp turn pink and are no longer translucent. Lower heat to a simmer, adding sauce and cilantro, cooking just until heated through and blended. Garnish with additional cilantro, as desired, removing chilies before serving. Serve immediately with steamed rice. Makes 4 servings.


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