Malaysian Fried Shrimp with Sugar Snap Pea Pods
Elevate your weeknight dinner with this vibrant and flavor-packed Malaysian Fried Shrimp with Sugar Snap Pea Pods! Featuring succulent shrimp stir-fried to perfection, crisp sugar snap peas, and a rich, umami-laden sauce made from soy sauce, oyster sauce, and sesame oil, this dish is a delightful balance of sweet, savory, and mildly spicy notes. Aromatics like garlic, ginger, and red chili infuse every bite with bold, authentic Malaysian flavors, while the bright, crunchy snap peas add a refreshing contrast. Perfectly cooked in just 10 minutes, this quick and easy stir-fry pairs wonderfully with steamed jasmine rice or noodles, making it an ideal choice for a wholesome, restaurant-quality meal at home. Whether you're a fan of Asian cuisine or simply seeking a new dinner idea, this dish is sure to impress.
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Recipe Information
Ingredients
- 500 grams shrimp (peeled and deveined)
- 200 grams sugar snap pea pods
- 3 tablespoons vegetable oil
- 3 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 1 whole red chili (sliced thinly)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 2 teaspoons cornstarch
- 2 tablespoons water
- 1 teaspoon sesame oil
- 2 stalks scallions (sliced diagonally)
Instructions
Rinse the shrimp under cold water, pat dry with paper towels, and set aside.
Wash and trim the ends of the sugar snap pea pods, ensuring they are clean and crisp.
In a small bowl, mix soy sauce, oyster sauce, dark soy sauce, sugar, cornstarch, water, and sesame oil. Stir until the sugar and cornstarch are fully dissolved and set the sauce aside.
Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat.
Add the shrimp to the hot oil and stir-fry for 2 minutes, or until they turn pink and are just cooked through. Remove the shrimp from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok, then stir in the minced garlic, grated ginger, and sliced red chili. Stir-fry for 30 seconds or until fragrant.
Add the sugar snap pea pods to the wok and stir-fry for 2 minutes, or until they are bright green and slightly tender but still crisp.
Return the cooked shrimp to the wok and pour the prepared sauce over the shrimp and snap pea pods.
Stir-fry for another 1-2 minutes, allowing the sauce to thicken and evenly coat the shrimp and pea pods.
Remove the wok from the heat and garnish the dish with sliced scallions.
Serve immediately with steamed jasmine rice or noodles for a complete Malaysian-inspired meal.
Nutrition Facts
Calories |
282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 721 mg | 31% | |
| Total Carbohydrate | 8.5 g | 3% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 3.4 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 83 mg | 6% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 491 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
