Malaysian Fried Shrimp With Sugar Snap Pea Pods

"Serve over quickly cooked fresh Chinese noodles. Please use the fresh ginger, garlic and curry paste rather than powders, as it gives a more rounded and less "raw" taste."
 
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photo by AmandaInOz photo by AmandaInOz
photo by AmandaInOz
Ready In:
45mins
Ingredients:
15
Serves:
4
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ingredients

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directions

  • Combine shrimp, soy sauce, Scotch, sugar, and cornstarch. Marinate for 30 minutes.
  • Heat oil in wok or skillet on high heat. Stir in ginger, garlic and curry paste. Stir fry for 1 minute.Add onion and sugar xnaps. Stir fry until sugar snaps are slightly cooked, about 2 minutes.
  • Add shrimp and marinade and cook 1 minute longer or until shrimp are just beginning to turn pink. Pour in stock, soy sauce and lime juice. Stir everything together and remove from heat as soon as shrimp are pink and curled.
  • Stir in coriander and serve over noodles. Garnish with pea sprouts, if desired.

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Reviews

  1. I can't comment on the authenticity of the dish, but the taste is delicious! The whisky and curry flavours really come through and compliment one another. I served over rice vermicelli noodles. If you're serving over rice or rice noodles, you may want a bit more sauce, as they tend to be quite absorbent. Yum! Made for PAC Spring 2010.
     
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RECIPE SUBMITTED BY

<p>Left to my own devices, I could happily live on appetizers, dim sum, sandwiches and side salads .I gravitate toward a low-fat, clean eating, graze-as-you-go way of life. I am no longer entirely left to myself, as it happens. My partner and my picky teenager each have their different tastes. Quite a challenge.</p> 8728230"
 
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