Source:Ana Maria Kruger. 2008
Makes 2 servings.
Preparation time: 1.5 hours
Tips: Serve over Basmati Rice
Shrimp & Pea Pods
Stir- fry
Ingredients
Preparation
For Marinade:
12 large shrimp- whole and peeled & cleaned
2 large garlic cloves, chopped
1 Tablespoon of chopped fresh ginger root
2 teaspoons “Sambal” (chinese pepper paste)
I hand full of fresh pea pods (about 4 oz)
2 teaspoons Soy sauce + 2 Tablespoons water
1 teaspoon cornstarch
Vegetable oil for stir fry
Mix all marinade ingredients in a bowl making sure all shrimp are well coated. Cover & refrigerate for 1 hour.
In a Large wok, heat about 2 Tablespoons of vegetable oil.
When very hot, Stir Shrimp, fry for few minutes just until they turn pink, not fully cooked. Remove.
In a small bowl, mix soy sauce and cornstarch, add all the bits/pieces of garlic, ginger and sauce left behind from the shrimp marinade.
Heat wok again, add pea pods and fry for few minutes, return shrimp to wok. Mix well, add soy sauce mixture. Until slightly thick.
Serve immediately over cooked Basmati rice.
Basmati Rice:
1/2 cup Basmati Rice
1 cup water
1 teaspoon powder Knorr chicken broth
1 Tablespoon vegetable oil.
Fry rice in hot oil until rice turns solid white.
Add water & broth. Bring to boil then cover and lower heat to simmer until all water is absorbed, about 15 minutes.
