Singapore Shrimp Stir Fry Recipes

SINGAPORE NOODLES WITH SHRIMP

Steps:

• Make the sauce: In a bowl, combine the sesame oil, soy sauce, and rice vinegar.
• Add the noodles in batches: Add the eggs, the sauce mixture, and half the noodles to the pan. Toss for 1 minute. Add the remaining noodles and continue tossing for 1 minute more until they are thoroughly combined and the mixture is heated through.
• Serve: Taste for seasoning and add more salt or soy sauce, if you like. Sprinkle with cilantro leaves and serve.

SINGAPORE BEEF STIR-FRY

Steps:

• Combine white parts of the green onions, red chile pepper, green chile pepper, and garlic in a large bowl. Add dark soy sauce, 3 tablespoons walnut oil, and brown sugar; mix marinade well. Add beef to marinade, cover, and refrigerate for a minimum of 15 minutes and up to 24 hours.
• Bring a large pot of salted water to a boil. Add egg noodles; cook until softened but still firm to the touch, 2 to 3 minutes. Drain.
• Cook spinach in a separate pot of boiling, lightly salted water until wilted, 3 to 5 minutes. Drain and set aside.
• Heat 1 teaspoon walnut oil in a wok. Add green parts of the green onions, bell pepper, snow peas, baby corn, and 1/2 teaspoon soy sauce. Stir-fry until lightly browned, yet still crisp, 2 to 3 minutes. Remove from the wok.
• Stir-fry noodles, 1 teaspoon oil, and 1/2 teaspoon soy sauce in the same wok until crisp, 1 to 2 minutes. Transfer to a plate.
• Heat 1 teaspoon oil in the wok and stir-fry marinated beef and some of the sesame seeds in batches until fully cooked, 3 to 4 minutes. Add cooked vegetables back to the wok and stir-fry until heated through, about 2 minutes.
• Place a light layer of drained spinach over the noodles and pour stir-fry mixture on top.

SINGAPORE NOODLE CURRY SHRIMP

Steps:

• Combine chicken broth, oyster sauce, soy sauce and sugar in a small bowl, and set aside.
• In a large skillet, heat the oil over medium-high heat. Add curry powder, garlic, and ginger; stir-fry for 10 seconds. Add peppers, onions, and scallions; stir-fry for 3 to 5 minutes. Stir in chicken stock mixture, and bring to a boil over high heat. Add shrimp and peas, and cook until hot. Add noodles, and cook until dish is heated thoroughly. Serve immediately.

SINGAPORE SHRIMP STIR-FRY

Steps:

• Heat oil in heavy large skillet or wok over high heat. Add shrimp and stir-fry until just cooked through, about 2 minutes. Using slotted spoon, transfer shrimp to plate. Add vegetables to skillet and stir-fry 2 minutes. Add coconut milk, soy sauce and curry paste. Boil until sauce is slightly thickened, stirring frequently, about 2 minutes. Return shrimp and any accumulated juices to skillet. Stir 30 seconds; season with salt and pepper. Transfer to bowl; sprinkle with green onions.

SINGAPORE SHRIMP STIR FRY RECIPE

Steps:

• Heat oil in heavy large skillet or wok over high heat. Add shrimp and stir-fry until just cooked through, about 2 minutes. Using slotted spoon, transfer shrimp to plate. Add vegetables to skillet and stir-fry 2 minutes. Add coconut milk, soy sauce and curry paste. Boil until sauce is slightly thickened, stirring frequently, about 2 minutes. Return shrimp and any accumulated juices to skillet. Stir 30 seconds
• season with salt and pepper. Transfer to bowl
• sprinkle with green onions.

SHRIMP AND PINEAPPLE STIR-FRY

Steps:

• Whisk pineapple juice, hoisin sauce, soy sauce, sherry, and cornstarch together in a small bowl until well combined; set aside.
• Drizzle vegetable and sesame oils around the top of a wok or large skillet to coat the sides. Heat over medium-high heat for 1 minute. Pat shrimp dry with a paper towel and add to wok. Stir-fry for 1 minute on each side and transfer cooked shrimp to a clean plate.
• Add pineapple, red bell pepper, onion, and snow peas to the wok, and stir-fry for 2 to 3 minutes. Stir in garlic and red pepper flakes, and cook until fragrant, about 30 seconds.
• Return shrimp to the wok, and stir-fry an additional 2 minutes. Whisk stir-fry sauce a couple of times and pour over shrimp and vegetables, stirring constantly until thickened, about 1 minute.
• Serve immediately, garnished with scallions and sesame seeds.