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For the Thai saute shrimp: Mix the shrimp, Thai chili garlic sauce, mai poi, basil, garlic, onion, paprika, parsley and sprinkle with salt and pepper.
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2
Let the shrimp marinate in the sauce, about 1 hour.
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3
Meanwhile for the Asian slaw: Whisk the mayonnaise, vinegar, garlic, ginger, canola oil and sesame oil in a bowl.
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4
Mix the mayonnaise mixture with the jicama, red pepper, yellow pepper, radish, cilantro and green onions.
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5
Chill the slaw in the refrigerator, about 30 minutes.
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6
Heat the canola oil in a saute pan.
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7
Remove the shrimp from the marinade, reserving the marinade.
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8
Cook the shrimp until golden brown on both sides.
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9
Add the leftover marinade to the pan and stir until it thickens to a sauce consistency.
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10
Place the rice in the center of a plate.
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11
Place the shrimp around the rice and drizzle the sauce over the shrimp.
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Place the Asian slaw on top of the rice.
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13
Garnish with Thai basil, cilantro and green onion.
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[disclaimer]This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
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15
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
