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Categories:
shrimp canola oil julianne julianne sweet onion fresh pea pods mint cilantro Tbl Tbl sugar fish sauce lime juice TBL red curry shredded romaine lettuce cucumber tomato
Viewed: 45 - Published at: 4 years agoIngredients
- 1 pound large shrimp shelled, deviened and patted dry
- 1 TBL canola oil
- 1/4 cup julianne sliced red pepper
- 1/4 cup julianne sliced jalipino pepper
- 1/4 cup sliced sweet onion
- 1/4 cup fresh pea pods
- 1/4 cup FRESH mint leaves
- 1/4 cup FRESH chopped cilantro
- Sauce:
- 1 TBL chopped lemongrass(try the prechopped in a tube from produce section of a large grocery)
- 2 TBL sugar or Splenda
- 3 TBL fish sauce
- 6 TBL lime juice
- 2 TBL red curry paste
- Garnish;
- 2 c. shredded romaine lettuce
- 1/2 med. cucumber sliced
- 1 med. ripe tomato cut in wedges and drained on papertowel
Method
- Heat wok or large heavy skillet until very hot but not smoking.
- Add oil,heat 5-10 seconds
- Add shrimp, stir fry 3 min or until just cooked through(do not overcook, shrimp color will turn whiter and texture will change firmer when cooked through, cooking too long will make shrimp tough)
- Add peppers, onions and pea pods. Stir fry 2 min or until hot.
- Add mint, cilantro and dressing.
- Toss all ingredients in hot pan.
- Serve on large platter garnished with shredded lettuce, sliced cucumber and tomato wedges.
