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Nutrition Facts
Serving Size 1 (252g) Recipe makes 4 servings
Calories 274
Calories from Fat 82		(30%)
Amount Per Serving		%DV
	Total Fat 9.2g	14%
	Saturated Fat 1.6g	8%
	Monounsaturated Fat 3.6g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 173mg		57%
Sodium 1466mg		61%
Potassium 402mg		11%
Total Carbohydrate 12.2g		4%
	Dietary Fiber 2.1g	8%
	Sugars 3.6g
Protein 27.1g		54%
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Malaysian Fried Shrimp With Sugar Snap Pea Pods

Recipe #396852 | 45 min | 35 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Cecily Parsley
Oct 28, 2009

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.

SERVES 4 (change servings and units)

Ingredients

1 lb large shrimp, shelled
1/4 cup soy sauce
1/4 cup Scotch whisky
1 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons peanut oil
1 tablespoon grated fresh ginger
1 tablespoon minced fresh garlic
1 tablespoon curry paste
1 sliced onion
6 ounces sugar snap peas
1/4 cup chicken stock
1 tablespoon soy sauce
1 tablespoon lime juice
1/4 cup chopped coriander or mint

Directions

1
Combine shrimp, soy sauce, Scotch, sugar, and cornstarch. Marinate for 30 minutes.
2
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.
3
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.
4
Stir in coriander and serve over noodles. Garnish with pea sprouts, if desired.