Malaysian Shrimp


I was given this cookbook and an All-Clad wok for Chanukkah 2014. Before receiving this wok, I did not realize how much of a difference a pan could make. Aside from the pan, the cook book is wonderful. I always thought stir fry was cooking a bunch of veggies, throwing in some chicken, shrimp or scrambled eggs and dumping soy sauce on it. Clearly I’m from America…. This cookbook has not only prepared me for my upcoming food adventures in Asia, but I have learned so many new cooking techniques through stir frying. So many light, healthy meals can be cooked in a wok– coming out with savory flavors. This is a great recipe to start with – if you like how it turns out, consider checking out more recipes in the cookbook.


1/2 tsp red pepper flakes

1 pound shrimp, peeled (& Deveined if preferred) (The better quality shrimp, the better the dish will taste)

1 tbsp chopped fresh dill sprigs OR 9 fresh curry leaves (cut into strips)

1/2-3/4 tsp ground turmeric

1/8 tsp freshly ground pepper

1/2 tsp sugar

2 tbsp peanut oil

1 tbsp chopped garlic

1 tbsp chopped shallots

1/2 tsp salt


Rinse rice in water and drain (soak overnight if preferred). Begin cooking rice according to directions. I personally pair this recipe with basmati rice.

1) Rinse shrimp thoroughly and pat dry. Combine the shrimp, chili powder, curry leaves/dill, turmeric and pepper in a bowl. Stir all the ingredients together, and allow the shrimp to marinate in the mixture at room temperature for 20 minutes. Stir in the sugar.

2) Heat a wok or skillet over high heat (Until a bead of water vaporizes within 1-2 seconds of contact). Swirl the oil into the pan, toss in the garlic and shallots (Stand back!) and stir fry for about 10 seconds. Push the garlic and shallots to one side of the wok, and spread the shrimp mixture evenly across the wok. Allow the shrimp to cook for 30 seconds without touching them (allowing them to sear), and then stir fry for 1 minute, or until the shrimp begin to turn an orangey color. Sprinkle on the salt and stir fry 1-2 more minutes, until the shrimp turn orange. Cover the wok, remove from heat, and allow to cook for 30 more seconds. Uncover, stir fry the mixture and serve.


Liked the Recipe? Check out more Asian Stir Fry recipes in her wonderful cookbook!


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