Malaysian Fried Shrimp With Sugar Snap Pea Pods

May 27, 2023May 27, 20230 0
Savory and flavorful Malaysian Fried Shrimp With Sugar Snap Pea Pods recipe
in Seafood

Prep

15 min

Cook

15 min

Ready In

30 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

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 1/4 cup mint

Nutrision Information

Servings Per Recipe
4
Calories
273
Sugar
6g
Fat
9g
Malaysian Fried Shrimp with Sugar Snap Pea Pods is a savory and delicious dish that highlights bold Malaysian flavors and the vibrance of sugar snap peas. It's a quick and simple dish that is perfect for seafood lovers year-round. The recipe combines fragrant ginger, garlic, and curry paste with tender shrimp and crispy sugar snap peas for a flavorful and satisfying dinner that's hard to resist. Better yet, this healthy dish can be made in under 30 minutes, making it a great option for busy weeknights when you still want a home-cooked meal. Serve it over rice or noodles for a complete and satisfying dish that's perfect for any day of the week!

Instructions

1.In a medium bowl, combine the shelled shrimp, soy sauce, Scotch whisky, sugar, and cornstarch. Mix to coat the shrimp evenly and set aside.
2.Heat the peanut oil in a wok or large skillet over medium-high heat.
3.Add the grated ginger, minced garlic, and curry paste to the hot oil. Cook for 1-2 minutes until fragrant.
4.Add the sliced onion to the wok and let cook until soft and translucent, about 3-4 minutes.
5.Toss the shrimp into the wok and stir-fry for 1-2 minutes until just cooked through and pink, then remove from the pan and set aside.
6.Add the sugar snap peas to the wok and stir-fry for 2-3 minutes until tender-crisp.
7.Pour the chicken stock, soy sauce, and lime juice over the sugar snap peas and toss to coat. Let cook for another 1-2 minutes until heated through and the sauce thickens slightly.
8.Return the shrimp to the wok and toss with the snap peas, sauce, and chopped coriander or mint. Serve hot over rice or noodles.

PROS

This dish is full of rich and bold flavors, with tender shrimp and crispy snap peas cooking together in a fragrant curry paste sauce.
Perfect for a quick and satisfying dinner for seafood lovers!

CONS

Although the dish is flavorful, it contains a high amount of sodium due to the soy sauce and Worcestershire sauce.
It’s best to enjoy this dish in moderation as part of a balanced diet.

HEALTH & BENEFITS

This dish is high in lean protein due to the shrimp, and the addition of sugar snap peas provides a hefty amount of fiber and Vitamin C. Curry paste contains turmeric which is known for its anti-inflammatory properties. However, the high amount of soy sauce and Worcestershire sauce can cause health concerns for those watching their sodium intake.

Print

Leave a Reply

Your email address will not be published.