Ingredients Jump to Instructions ↓

  1. 1/2 cup chicken stock or low-sodium broth

  2. 1/4 cup Asian fish sauce

  3. 2 tablespoons sugar

  4. 1 teaspoon cornstarch

  5. 5 tablespoons vegetable oil

  6. 1 1/4 pounds shelled and deveined medium shrimp

  7. 3 shallots, thinly sliced

  8. 3 tablespoons minced fresh ginger

  9. One 6-ounce bunch watercress, large stems discarded and leaves coarsely chopped

  10. 1 tablespoon fresh lime juice

  11. Freshly ground pepper

  12. 1/3 cup salted peanuts, chopped

  13. Rice, for serving

Instructions Jump to Ingredients ↑

  1. In a small bowl, whisk together the stock, fish sauce, sugar and cornstarch.

  2. In a large skillet, heat 2 tablespoons of the oil. Add the shrimp and cook over high heat, turning once, until just white throughout, about 1 minute per side. Transfer to a plate.

  3. Add the remaining 3 tablespoons of oil to the skillet. Add the shallots and ginger and stir-fry over high heat until fragrant, about 1 minute. Stir the stock mixture, add it to the skillet and bring to a boil. Stir in the watercress, then stir in the shrimp and lime juice and season with pepper. Transfer the stir-fry to bowls, sprinkle with the peanuts and serve with rice.


Send feedback