The Versatility of Sweet Chilli Sauce and Recipe for Shrimp Stir Fry

I am not sure that I have ever been as addicted to a condiment as I am to Mae Ploy’s Sweet Chilli (that is how it is spelled on the bottle) Sauce. This stuff is so delicious and versatile.

My first exposure to it, or something very similar to it, was in a local restaurant. They served salmon with sweet chili sauce. The local Walmart sold this particular brand. I tried it at home on a baked salmon filet and it tasted the same as the restaurant’s version…amazingly delicious.

My husband started using it in his scallop recipe, which you can try for yourself at home. It adds the perfect amount of sweet and heat.

About a month ago I ran into it, or something very similar, on tempura battered broccoli at a restaurant not too far from my home. Oh my! We ate at the restaurant a couple of weeks later just for the broccoli.

It is also great with frozen egg rolls (or maybe you make your own), chicken, and pretty much anything you are eating.

Last week, I added it to my shrimp stir fry, which was a perfect complement to the sauce. If you want to try it, here is the recipe.

To make my Shrimp Stir Fry you will need:

1 bag large frozen, precooked shrimp
3 1/2 Tbsp olive oil, divided
1 bag fresh stir fry vegetables (or whatever veggies you like in your mix)
Rice, prepared according to package directions. I use Uncle Ben’s and prepare using 3 cups of rice and 6 cups of water. I omit the butter.
1 1/2 Tbsp soy sauce
1 clove garlic, minced
1 1/2 Tbsp balsamic vinegar
1 1/2 Tbsp honey
1 Tbsp Mae Ploy’s Sweet Chilli Sauce
1/2 tsp ground ginger

Prepare the rice according to package directions. Whisk together the soy sauce, garlic, vinegar, honey, Sweet Chilli sauce, 1 1/2 Tbsp olive oil and ginger in a bowl or measuring cup. Set aside.

In a large skillet or wok, heat 2 Tbsp olive oil over medium-high heat. Add stir fry vegetables. Sauté about 4 minutes until vegetables start to soften, stirring to prevent scorching. Add 1/4 cup water. Cover. Cook another 3-4 minutes until vegetables are cooked.

Meanwhile, rinse shrimp to defrost and removed tails. Add to vegetables to heat. If pan is dry, add a little bit of water, a tablespoon at a time.

After add adding shrimp, immediately stir in sauce. Heat 1-2 minutes until warmed through.

I like to add the cooked rice to the wok and mix it in with the shrimp, vegetables and sauce. If you prefer, you could put a serving of rice on each plate and top with the vegetable mix and sauce.

This makes 4 servings.