Thursday, January 7, 2010

Shrimp Curry and Snow Peas

Sorry, no picture--we ate it all up too fast! But here are the instructions for Shrimp Curry. This started out as a recipe in The Key to Chinese Cooking as Fillet of Flounder in Curry Sauce, and has had ingredients crossed out and the flounder changed to shrimp, so by now, the recipe is a little hard to follow in the cookbook!

1/2~1 pound fresh shrimp (medium size)
1 tsp. minced garlic
1 onion, chopped fairly large
3 Tbsp. oil
1 Tbsp. American curry powder
1 Tbsp. soy sauce
2 tsp. cornstarch dissolved in 1 cup water and 2 tsp. sesame oil

Remove shells from shrimp and slice back and remove black "vein." Heat oil in frying pan. Saute onion for a few minutes, then add garlic and continue sauteing. When onion is nearly soft, add shrimp and cook till pink. Stir curry powder into shrimp/onion mix and stir and cook for a bit. Add soy sauce. Stir up cornstarch mixture and pour into pan. Cook and stir for a few moments until sauce thickens up. Turn off heat and let rest while you prepare snow peas, then reheat and serve. To make a single serving, probably .25 to .33 pound of shrimp would be enough, and you might cut the cornstarch/sesame/water and curry powder down.

Snow peas: Pinch off ends of snow peas and pull off any thick strings. Heat 1 Tbsp. oil in pan and drizzle a small amount of sesame oil in as well. Add dry snow peas and sprinkle with salt. Saute on high heat till wilted and slightly browned.

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