Fiery Thai Basil Shrimp with Golden Egg
Embark on a culinary journey to the bustling street markets of Thailand with our Fiery Thai Basil Shrimp. This dish is a vibrant explosion of flavors, where plump, succulent shrimp are quickly stir-fried with pungent garlic and fiery Thai bird's eye chilies, creating an irresistible aromatic base. The rich, savory sauce, infused with a hint of sweetness and the distinctive umami of fish sauce, coats every ingredient, while fresh basil leaves add a fragrant, peppery note that is simply captivating. Topping it all is a perfectly fried egg, its crispy edges and runny yolk providing a luxurious, creamy counterpoint to the bold, spicy stir-fry. This dish is a true testament to Thai cuisine's ability to balance heat, sweetness, and savory depth, promising a truly exhilarating and satisfying experience.
Ingredients
- •1 pound large shrimp, peeled and deveined
- •4 cloves garlic, minced
- •2-3 Thai bird's eye chilies, thinly sliced (adjust to your spice preference)
- •1 tablespoon fish sauce
- •1 tablespoon soy sauce
- •1 teaspoon oyster sauce
- •1 teaspoon granulated sugar
- •1 cup fresh basil leaves, packed
- •1/2 yellow onion, thinly sliced
- •1 cup cherry tomatoes, halved
- •2 large eggs
- •2 tablespoons vegetable oil
- •Optional: Lime wedges for serving
Dietary Info
Instructions
- 1
In a small bowl, whisk together fish sauce, soy sauce, oyster sauce, and sugar to create the stir-fry sauce. Set aside.
- 2
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the minced garlic and sliced Thai chilies, and stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
- 3
Add the thinly sliced yellow onion to the skillet and stir-fry for 1-2 minutes until it begins to soften. Then, add the halved cherry tomatoes and continue to stir-fry for another minute.
- 4
Add the peeled and deveined shrimp to the skillet and cook for 1-2 minutes until they just start to turn pink. Pour in the prepared stir-fry sauce and toss everything together, cooking for another 1-2 minutes until the shrimp are fully cooked and curled.
- 5
Stir in the fresh basil leaves during the last 30 seconds of cooking, tossing until they wilt slightly. Remove the stir-fry from the skillet and set aside on a plate.
- 6
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Crack the two eggs into the skillet and fry them sunny-side up or to your desired doneness, ensuring the yolks remain runny. Season with a pinch of salt and pepper.
- 7
Serve the fiery Thai basil shrimp immediately, topped with the freshly fried eggs. Optional: Garnish with lime wedges for a refreshing squeeze. This dish pairs wonderfully with steamed jasmine rice.
- 8
Enjoy the bold and aromatic flavors of this authentic Thai creation.
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