Serves 2 (generously)
Can use chicken instead of shrimp if desired
18 thawed shrimp
100g sliced green pepper
100g sliced red pepper
200g sliced celery (sliced diagonally)
150g mushrooms, quartered
150g cashews
2 red chilies, diced
4 cloves garlic, minced
4 tbsp ground sweet red peppers (puree, can freeze anything not used)
2 tbsp sugar
1 tbsp fish sauce
1 tbsp seasoning sauce (Golden Mountain - available at T&T)
1 tbsp mushroom soy sauce
5 tbsp vegetable oil
10-15 fresh basil leaves
Mix red chili, garlic and sweet red pepper in a bowl and set aside.
Mix sugar, fish sauce, seasoning sauce, and mushroom soy sauce in a bowl and set aside.
Add 2 tbsp oil in a wok and heat over medium heat. Add shrimp and cook. Then add red chili mixture, saute for 1 minutes. Remove shrimp and mixture and set aside.
Add 2-3 tbsp oil in the wok and heat over high heat. Once hot, add vegetables (green pepper, red pepper, celery and mushrooms) and saute for 2 minutes. Then add sugar mixture and saute for 1 one minutes. Add shrimp mixture, cook for one minute and add basil leaves. Serve immediately over rice.