Malaysian Fried Shrimp With Sugar Snap Pea Pods

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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."

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Steps

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Combine shrimp , soy sauce , scotch , sugar , and cornstarch.

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Marinate for 30 minutes.

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Heat oil in wok or skillet on high heat.

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Stir in ginger , garlic and curry paste.

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Stir fry for 1 minute.

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Add onion and sugar xnaps.

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Stir fry until sugar snaps are slightly cooked , about 2 minutes.

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Add shrimp and marinade and cook 1 minute longer or until shrimp are just beginning to turn pink.

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Pour in stock , soy sauce and lime juice.

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Stir everything together and remove from heat as soon as shrimp are pink and curled.

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Stir in coriander and serve over noodles.

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Garnish with pea sprouts , if desired.

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Ingredients

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large shrimp, soy sauce, scotch whisky, sugar, cornstarch, peanut oil, fresh ginger, fresh garlic, curry paste, onion, sugar snap peas, chicken stock, lime juice, coriander