This all went down at
@chuck s ' place last night. Provisions were acquired, organized, cut, chopped, covered and
labeled. The all-knowing Internet was consulted. No specific recipe was used. A plan was hatched. Excellence was produced.
Three veggies labeled "1" in the front, those labeled "2" are aft, and corn left, nearly last. In between, the scotch and beer lacked a number given that they rise above such mundane restrictions.
A full chimney of screaming lump char went into the baskets with Weber wok right above. Heat wok ... heat oil ... GO.
chuck s, he possessing the
master touch in grillage, was at the helm,
first stage veggies out, garlic in,
and now shrimp, this is about 2-2.5lbs
now everything,
********************
Thai Stir-Fry Sauce, found here:
http://www.fortysomething.ca/2012/05/15_basic_stir_fry_sauce_recipes.php2/3 cup coconut milk
1 Tbsp. fish sauce
3 1/2 Tbsp. fresh lime juice
1 1/2 Tbsp. soy sauce
1/3 to 1/2 tsp. dried crushed chili
2 1/2 tsp. brown sugar
********************
Everything was stir-fried in safflower oil; the stir-fry sauce only came on at the end. Delicious!
short vid! -->
http://vid1056.photobucket.com/albums/t378/dgdeckert/shrimp_zpswnoiizzi.mp4********************
First time either of us had used the Weber wok. It fed 4 adults and 2 kids (OK, I had seconds ... no I mean thirds ...) and performed like a champ. Cleaned up well with just a good food scrape/rinse afterwards.
chuck s has other Weber GBS accessories yet untried ... I have a feeling we'll be exploring them all eventually.
Topic: Thai shrimp ......... (Read 1733 times)
