Malaysian Fried Shrimp With Sugar Snap Pea Pods Recipes

MALAYSIAN FRIED SHRIMP WITH SUGAR SNAP PEA PODS

Steps:

• 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.

SHRIMP AND SUGAR SNAP PEAS

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes or until al dente. Drain, reserving 1/4 cup liquid.
• Heat the olive oil and chili oil in a wok over medium-high heat. Mix in the shrimp, pea pods, and garlic. Cook and stir 2 minutes, until shrimp are almost opaque. Remove from heat, and set aside.
• Pour the wine into the wok, and bring to a boil. Cook until reduced by 1/3. Return shrimp, peas, and garlic to the wok, and stir in the reserved pasta water. Continue to cook and stir until shrimp are opaque. Remove wok from heat, and mix in the butter, lemon juice, and basil. Toss with the cooked pasta to serve.

SHRIMP AND SUGAR SNAP PEAS STIR-FRY

Steps:

• Make the marinade: combine all the marinade ingredients in a bowl; mix well.
• Add the shrimp; stir to coat evenly; let stand for 10 minutes.
• Put stir-fry pan over high heat until hot.
• Add in the oil; swirling to coat the sides.
• Add the onion and sugar snap peas; stir-fry until the peas are tender-crisp, about 2 minutes.
• Add in the shrimp; stir-fry until they turn pink, about 1 ½ minutes.
• Add in the broth and sesame oil; stir-fry until the broth boils and thickens slightly, about 20 seconds.
• Transfer to a serving plate and serve.