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3
out of 5
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Okay, but do not over-marinate,
April 2, 2008
By LAW62
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"I like Thai food spicy, not sweet. So, if I do make this again, next time I will decrease the amount of sweet chili sauce, go to the max amount of cayenne suggested and maybe even add a few whole, red chili peppers while cooking. Secondly, I reluctantly let this dish marinate too long. I've heard that exposing fish/seafood to acid (lemon juice in this dish) for an extended time (I allowed the shrimp to marinate for 3-4 hours) causes the fish to /seafood to cook (think seviche). To worsen things, the sauce then (accidentally) boiled; though not for long. Still, this sauce had an appealing taste (after tweaking it to our taste like the author suggests) but the shrimp were very tough. I made a separate dish of shrimp scampi for my daughter using the very same shrimp I started with in the Thai dish and they were incredibly tender because they cooked quickly and did not marinate. So, stay with the 10 minute max marinate time or just cook in pan without marinating. That is what I will do if I make this again."
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6 of 6 people found this review helpful.
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