Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Malaysian Fried Shrimp With Sugar Snap Pea Pods Recipe
    Lost? Site Map

    Malaysian Fried Shrimp With Sugar Snap Pea Pods

    Malaysian Fried Shrimp With Sugar Snap Pea Pods. Photo by AmandaInOz

    1/1 Photo of Malaysian Fried Shrimp With Sugar Snap Pea Pods

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    35 mins

    10 mins

    Cecily Parsley's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


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

    Ratings & Reviews:

    • on April 10, 2010


      I can't comment on the authenticity of the dish, but the taste is delicious! The whisky and curry flavours really come through and compliment one another. I served over rice vermicelli noodles. If you're serving over rice or rice noodles, you may want a bit more sauce, as they tend to be quite absorbent. Yum! Made for PAC Spring 2010.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Malaysian Fried Shrimp With Sugar Snap Pea Pods

    Serving Size: 1 (254 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 274.5
    Calories from Fat 82
    Total Fat 9.1 g
    Saturated Fat 1.6 g
    Cholesterol 173.2 mg
    Sodium 1466.1 mg
    Total Carbohydrate 12.2 g
    Dietary Fiber 2.0 g
    Sugars 3.6 g
    Protein 27.1 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes