QUICK SHRIMP STIR FRY
Provided by Claudia Gomez
Time 15m
Yield 4
Number Of Ingredients 16
Steps:
- Add your water, soy sauce, ginger, and sambal sauce together in a mixing bowl.
- Add your toasted sesame oil.
- Stir together until they are thoroughly mixed. Leave to the side, within easy reach for later.
- Using a sharp knife and a chopping board, slice your bell peppers into thin strips, which are easier to stir fry.
- Take your snow peas and trim them down to size.
- Season your shrimp to taste, with salt and pepper.
- Preheat your cast iron wok on the stovetop. This may take a few minutes. (You will know that it is hot enough when drops of water steam on the surface.)
- When the wok is preheated to a suitable temperature, add in the vegetable oil.
- Immediately after, spread your shrimp across the bottom of the wok and allow them to stir fry for no more than 2 min. Remove them from the wok, and set them aside for later.
- Throw in the bell peppers and snow peas (or your other vegetables of choice). If you're learning how to stir fry, be gentle and keep them cooking in the bottom for a maximum of 2 min, until they are soft but start to crisp.
- Take your partially cooked shrimp and place them back into the bottom of the wok with the vegetables and oil.
- At the same time, add in your premixed stir fry sauce to the wok. Make sure all your ingredients are coated and mixed together.
- Allow the shrimp, sauce, and vegetables to cook together for no more than 2 min.
- Remove the ingredients from the wok, drizzle with sesame seeds, and add the finished stir fry to your rice or noodles. Serve with your optional ingredients (rice, noodles, etc.)!
Nutrition Facts : ServingSize 4
SPICY SAMBAL SHRIMP
A spicy pan-seared shrimp dish flavored with sambal oelek.
Provided by LaurenSyd
Categories World Cuisine Recipes Asian Indonesian
Time 1h13m
Yield 6
Number Of Ingredients 10
Steps:
- Place shrimp in a large bowl of cold water until thawed, 10 to 15 minutes.
- Melt 1/2 cup butter in a microwave-safe glass or ceramic bowl in the microwave in 15-second intervals, 30 seconds to 1 minute. Mix in garlic and half the lemon juice.
- Melt 1 1/2 teaspoon butter in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add shrimp, garlic butter mixture, and sambal oelek. Cook and stir until garlic is cooked and shrimp are heated through, 7 to 8 minutes.
- Bring water and sushi rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender, about 15 minutes. Remove from heat, and let stand, covered, until liquid has been absorbed, about 10 minutes.
- Serve shrimp over rice, topped with remaining lemon juice and green onions.
Nutrition Facts : Calories 623.9 calories, Carbohydrate 94.2 g, Cholesterol 158.4 mg, Fat 20.2 g, Fiber 3.7 g, Protein 19.7 g, SaturatedFat 12 g, Sodium 430.3 mg, Sugar 5.8 g
STIR-FRIED SAMBAL SHRIMP
Steps:
- 1. Rub shrimp with turmeric powder. Set aside. Process spice paste ingredients to a paste in a food processor. 2. Heat 1 tablespoon of the oil in a wok or skillet over medium-high heat. Cook the spice blend ingredients, 30 seconds. Add remaining oil and the spice paste. Cook, stirring, until the oil begins to seep out of the paste, 10 to 15 minutes. 3. Stir in tomato puree, tamarind juice, sugar and salt; cook, 3 to 5 minutes. Add the shrimp; cook, stirring until shrimp are cooked and coated with sauce, 4 minutes. Garnish with cilantro or lime leaves. Nutrition information Per serving: 485 calories, 36% of calories from fat, 19 g fat, 3 g saturated fat, 170 mg cholesterol, 58 g carbohydrates, 29 g protein, 510 mg sodium, 14 g fiber
More about "stir fried sambal shrimp recipes"
SPICY SAMBAL SHRIMP STIR-FRY RECIPE | REAL SIMPLE
From realsimple.com
5/5 (5)Total Time 20 minsServings 4Calories 263 per serving
- Place soy sauce, chile paste, and honey in a small bowl. Squeeze in 2 tablespoons juice from 1 lime and stir to combine. Cut remaining lime into wedges and set aside.
- Heat 1 tablespoon oil in a large skillet over medium-high. Add shrimp and season with salt. Cook, stirring occasionally, until shrimp are opaque, 2 to 3 minutes. Transfer to a plate.
- Add remaining 1 tablespoon oil to skillet. Add snow peas, carrots, garlic, and ginger and cook, stirring constantly, until vegetables are crisp-tender, 1 to 2 minutes. Stir in sambal mixture and shrimp; cook, stirring constantly, until sauce is slightly thickened and shrimp are heated through, about 1 minute. Serve stir-fry over rice with lime wedges alongside; garnish with sesame seeds and cilantro leaves.
SAMBAL BELACAN RECIPE- HOW TO MAKE THE BEST …
From tasteasianfood.com
Reviews 6Calories 123 per servingCategory Sauce
- Blend the onion and garlic with some oil with an electric blender. Add some water to facilitate blending if necessary.
- Soak the dried shrimp in water for fifteen minutes. Drain. Blend the dried shrimp until it looks like meat floss.
STIR FRY SAMBAL LONG BEANS | HUANG KITCHEN BY ANGIE LIEW
From huangkitchen.com
Reviews 2Total Time 20 minsServings 4
OKRA WITH CHILLI AND SHRIMP PASTE (SAMBAL BELACAN ...
From scmp.com
3.8/5 (5)Servings 6Cuisine Singaporean/MalaysianCategory Main Course
- Pull the stems from the dried chillies and shake out as many seeds as possible. Put the chillies in a bowl, add just enough warm water to cover and leave for 30 minutes to rehydrate. Briefly rinse the dried shrimp then put them in a bowl and cover with hot water and leave for 30 minutes. Drain the chillies, discarding the soaking liquid, and drain the shrimp but reserve the soaking liquid.
- Put the belacan on a square of aluminium foil in an unoiled skillet over a medium flame. Toast it, turning it frequently, until the belacan darkens slightly, the fragrance (some would say "stench") intensifies, and it becomes dry and crumbly. Watch it carefully so it doesn't burn. Cool to room temperature.
- Put the rehydrated chillies and shrimp in a blender (preferably a bullet blender), food process or mortar. Add the garlic, shallots and candlenuts (or macadamia nuts). Process or pound the ingredients into a thick, rough paste - it should not be smooth. If the mixture is too thick, add a little of the shrimp soaking liquid. Add the belacan and palm sugar and process (or pound) until just incorporated.
- To make the okra, boil a large pot of salted water and blanch the vegetables for 30 seconds. Drain but do not rinse. Blot off the excess moisture with paper towels. As soon as the okra is cool enough to handle, trim and discard the stem ends. Cut the okra into 2cm ( ¾in) pieces
STIR-FRIED SHRIMP SAMBAL | COOKSTR.COM
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 3 mins
- To make the flavoring paste, place the shrimp paste in the center of a 5-inch (13-centimeter) square of aluminum foil. Fold the edges of the foil over to form a small parcel, and press down with the heel of your hand to flatten the shrimp paste into a disk ¼ inch (6 millimeters) thick. Heat a gas burner to medium-low or an electric burner to medium-high. Using a pair of tongs or 2 forks, place the sealed parcel directly on the heat source. Toast until the paste begins to smoke and release a burning, shrimpy smell, about 1 ½ minutes. With the tongs or forks, turn the parcel over and toast the other side for another 1 ½ minutes, then turn off the burner. Again using the tongs or forks, remove the parcel and let cool for 20 seconds to 1 minute. Carefully unwrap the foil, the edges of the disk should be black-brown and toasty and the center should be golden with some black-brown patches. Using a spoon, scrape the toasted shrimp paste into a small bowl and allow it to cool for another 20 se
- Place the toasted shrimp paste, shallots, garlic, chiles, candlenuts, palm sugar, and salt in a small food processor. Pulse until you have a chunky-smooth paste the consistency of cooked oatmeal. Make sure not to overprocess this paste. Some bits and pieces of chile skin and slivers of shallot are fine. If the paste doesn’t puree properly and repeatedly creeps up the side of the food processor instead of grinding, add up to 2 tablespoons water, 1 tablespoon at a time, periodically turning the processor off and scraping the ungrounded portions down toward the blade as you go.
- Heat the oil in a wok or 12-inch (30-centimeter) skillet (nonstick works best) over medium-low heat. Test to see if the oil is the right temperature by adding a pinch of the ground paste. The paste should sizzle slightly around the edge, not fry aggressively or sit motionless. When the oil is ready, add all the paste and sauté, stirring as needed to prevent scorching, until the shallots and garlic no longer smell raw and the paste begins to separate from the oil, 5 to 7 minutes. The aroma should be subtle sweet, not harsh and oniony, and the color should be a few shades darker than the raw paste.
- Add the shrimp, then raise the heat to medium-high. Stir-fry, stirring constantly to combine the shrimp with the flavoring paste and to prevent scorching, until the shrimp are pink and just cooked through, 3 to 5 minutes. Taste a bit of the flavoring paste, and add a punch more salt if needed.
SPICY VEGETABLE STIR FRY WITH SAMBAL OELEK - COOK EAT …
From cookeatlivelove.com
5/5 (1)Total Time 30 minsCategory Main Course, Side Dish, VegetableCalories 305 per serving
- Combine the tamari, sambal oelek, honey, sesame oil and lime juice in a small bowl and whisk to combine.
- Heat a wok or large skillet. When hot, the oil will almost be smoking. First cook the garlic and ginger just long enough to release the flavor.
- Add the carrots and onion and cook, stirring constantly until crispy tender about 2-3 minutes. Next add the snow peas and bell pepper strips, cook 2 minutes stirring constantly. Next add the cabbage and cook until slightly wilted. Last add marinade and bean sprouts. Continue to stir vegetables in the pan, cooking until the sauce is heated.
SAMBAL GLAZED EGGPLANT AND SHRIMP | KITCHEN CONFIDANTE
From kitchenconfidante.com
Reviews 3Servings 4Cuisine AsianCategory Dinner, Main Course
- Heat a wok or large skillet over medium heat. Add the oil and the garlic, and cook until it starts to lightly brown. Stir in the sambal and cook for 30 seconds. Add the eggplant and shrimp and stir frequently, raising heat to medium high. Season with fish sauce and hoisin sauce.
- Continue cooking until the shrimp is opaque and the eggplant is fork tender. If it appears to be drying out, add a little bit of water, a few tablespoons at a time. Stir in the scallions and cook for just a minute or two more. Transfer to a plate and garnish with cilantro, mint and a drizzle of sesame oil, and toss. Serve immediately with steamed rice.
EASY SHRIMP AND BROCCOLI STIR FRY - DAMN DELICIOUS
From damndelicious.net
4.8/5 (62)Servings 4
SQUASH VEGETABLE STIR-FRY WITH DRIED SHRIMP SAMBAL – …
From choyskitchenadventures.com
Estimated Reading Time 1 min
SAMBAL FRIED RICE - THE SPICY SCANDAL! - RECIPES 'R' SIMPLE
From recipesaresimple.com
Estimated Reading Time 5 mins
SAMBAL PRAWN - HOW TO PREPARE MY FAVORITE PRAWN IN …
From tasteasianfood.com
Reviews 2Calories 86 per servingCategory Side Dish
DRIED SHRIMPS SAMBAL - NEW MALAYSIAN KITCHEN
From newmalaysiankitchen.com
User Interaction Count 4Total Time 30 minsEstimated Reading Time 2 mins
SPICY SAMBAL SHRIMP STIR-FRY — REAL SIMPLE | STIR FRY ...
From pinterest.com
Estimated Reading Time 30 secs
GRANDMA'S DRIED SHRIMP SAMBAL - MESSY WITCHEN
From messywitchen.com
SAMBAL KANGKONG RECIPE | SAMBAL KANGKUNG RESEPI | …
From youtube.com
FRIED RICE WITH DRIED SHRIMP IN 5 MINUTES RECIPE BY …
From cookpad.com
SAMBAL OKRA WITH DRIED SHRIMPS RECIPE | NOOBCOOK.COM
From noobcook.com
Estimated Reading Time 1 min
SAMBAL SHRIMP - SIMPLE GLUTEN FREE KITCHEN
From simpleglutenfreekitchen.com
Estimated Reading Time 1 min
STIR FRIED SAMBAL SHRIMP RECIPES
From tfrecipes.com
SHRIMP STIR-FRY RECIPES | ALLRECIPES
From allrecipes.com
VEGETABLE STIR FRY WITH SAMBAL OELEK FOR #MEATLESSMONDAY ...
From spiciefoodie.com
CURRIED SHRIMP OR PRAWNS WITH SAMBAL OELEK RECIPES
From tfrecipes.com
PORK AND PRAWN/SHRIMP STIR FRY RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love