Cherry shrimp with chili basil sauce
The stimulating spiciness of the chili peppers spreads out the aroma of cherry blossom shrimp.
It's delicious whether poured over rice or dipped in meat or fish.
Put it in a jar and store in the fridge to last a long time.
It's delicious whether poured over rice or dipped in meat or fish.
Put it in a jar and store in the fridge to last a long time.
How to make it
1
Cut the chili peppers in half lengthwise, remove the seeds inside and chop them into small pieces.
2
Heat the olive oil, garlic and hawk claws in a pot, slowly bringing out the garlic aroma.
3
Add the chopped chili peppers and lightly stir-fry, then add [A] and fry for about 5 minutes.
4
Stir in a mixer until it reaches a sauce and it's ready. (If the sauce is hard, add olive oil.)
5
[Arrangement]
Mix the sauce and rice to complete the spicy Italian rice ball.
material
-
- Red chili pepper raw
- Two
-
- Green chili pepper raw
- Two
-
-
Olive Oil
Ardoino Extra Virgin - 150cc
-
Olive Oil
-
- Chop garlic
- 1 tablespoon
-
- Eagle's Claw
- 1 bottle
-
[A]
- Anchovy filet
- 3 fish
-
- capers
- 1 tablespoon
-
- Cherry shrimp dried
- 30g
-
- basil
- 1 pack
-
- Salt and pepper
- 1/2 tsp each
-
- Italian parsley chopped
- 1 tablespoon
[PR]
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