Fury Food: Volume 1, Kung Pao Shrimp

The word Liget, from the Ilongot tribe in the Philippines,  refers to anger, but also to energy and passion. The word is ascribed to forces of nature like chili pepper, liquor, wind, rain, fire…

Thought I’d add a new Fury-related food installation to this blog, in an effort to return a little liget to my routine.  Eamon and I love making Kung Pao Shrimp on a cold winter’s day, especially when we’re trying to shake the latest head-cold Ayla brought home school.  Will it ignite your passion?  Maybe.  It’ll certainly light a fire in your belly.

KUNG PAO SHRIMP 
Adapted from Mark Bittman’s Chile Shrimp.

2 inches fresh ginger, peeled
3 cloves garlic, peeled and slightly crushed
2 shallots, roughly chopped
4 small fresh chilies, like Thai or dried red chiles, stemmed and seeded, or to taste, or hot red pepper flakes to taste
3 tablespoons neutral oil, like grapeseed or corn
2 tablespoons tomato paste or 1 medium tomato, cored and chopped
2 tablespoons freshly squeezed lime juice
2 teaspoons nam pla (Thai fish sauce)
2 teaspoons soy sauce
1 tablespoon sugar
About 1.5 pounds shrimp, 20 to 30 per pound, peeled, rinsed and dried

1) Put the ginger, garlic, shallots and chiles in a food processor and process until minced,  Put the oil in a large skillet over medium-high heat.  When hot, add the minced chile mixture and cook, stirring constantly for about 30 seconds.

2) Stir in the tomato paste, lime juice, nam pla, soy sauce, sugar and 2 tablespoons water.  Add the shrimp and stir to coat with the sauce.  Cook just until the sauce is bubbling and the shrimp turns pink, about 5 minutes.  Serve before you lose your nerve.