Best 8 Malaysian Fried Shrimp With Sugar Snap Pea Pods Recipes

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Malaysian fried shrimp with sugar snap pea pods is a delectable stir-fried dish that boasts a captivating harmony of flavors and textures. The succulent shrimp, coated in a flavorful marinade, pairs perfectly with the crisp and tender sugar snap pea pods, resulting in a vibrant and visually appealing dish. The addition of aromatic ingredients such as ginger, garlic, and chili peppers elevates the dish to new heights, creating a symphony of tastes that tantalizes the palate. Whether served as a main course or as an accompaniment to rice or noodles, this Malaysian culinary creation is sure to leave a lasting impression.

Let's cook with our recipes!

SHRIMP AND SUGAR SNAP PEAS STIR-FRY



Shrimp and Sugar Snap Peas Stir-Fry image

Make and share this Shrimp and Sugar Snap Peas Stir-Fry recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon minced ginger
2 teaspoons chinese rice wine or 2 teaspoons dry sherry
2 teaspoons cornstarch
1 teaspoon red chili pepper flakes
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon white pepper
3/4 lb medium shrimp, peeled and deveined
1 tablespoon vegetable oil
1/2 yellow onion, thinly sliced
6 ounces sugar snap peas (about 2 cups)
1/4 cup chicken broth
1/2 teaspoon sesame oil

Steps:

  • Make the marinade: combine all the marinade ingredients in a bowl; mix well.
  • Add the shrimp; stir to coat evenly; let stand for 10 minutes.
  • Put stir-fry pan over high heat until hot.
  • Add in the oil; swirling to coat the sides.
  • Add the onion and sugar snap peas; stir-fry until the peas are tender-crisp, about 2 minutes.
  • Add in the shrimp; stir-fry until they turn pink, about 1 ½ minutes.
  • Add in the broth and sesame oil; stir-fry until the broth boils and thickens slightly, about 20 seconds.
  • Transfer to a serving plate and serve.

STIR-FRIED SHRIMP & SUGAR SNAP PEAS



Stir-Fried Shrimp & Sugar Snap Peas image

This shrimp stir-fry has bright flavors from sugar snap peas, garlic and ginger and comes together in less than a half-hour for a quick, healthy meal.

Provided by Grace Young

Categories     Healthy Stir Fry Recipes

Time 25m

Number Of Ingredients 12

⅓ cup low-sodium chicken broth
1 tablespoon dry sherry
2 teaspoons reduced-sodium tamari or soy sauce
1 ½ teaspoons chile-garlic sauce
1 teaspoon cornstarch
2 tablespoons peanut or other neutral-flavored vegetable oil, divided
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 pound raw shrimp (21-25 per pound), peeled, deveined and patted dry
2 cups sugar snap peas, trimmed
½ teaspoon salt
2 scallions, thinly sliced

Steps:

  • Whisk broth, sherry, tamari (or soy sauce), chile-garlic sauce and cornstarch in a small bowl. Set next to the stove.
  • Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon oil, then add garlic and ginger and stir-fry until fragrant, about 10 seconds. Push the mixture to the sides and carefully add shrimp, spreading evenly into one layer. Cook undisturbed for 1 minute. Then stir-fry the shrimp, incorporating the garlic and ginger, until the shrimp just begin to turn pink but are not cooked through, about 30 seconds.
  • Swirl in the remaining 1 tablespoon oil. Add sugar snap peas and salt; stir-fry until just combined, about 30 seconds. Whisk the reserved broth mixture and swirl it into the pan. Stir-fry until the shrimp are just cooked and the sugar snaps are tender-crisp, 1 to 2 minutes. Sprinkle with scallions.

Nutrition Facts : Calories 185 calories, Carbohydrate 7 g, Cholesterol 159 mg, Fat 7 g, Fiber 2 g, Protein 22 g, SaturatedFat 1 g, Sodium 541 mg, Sugar 3 g

SUGAR SNAP PEA STIR-FRY



Sugar Snap Pea Stir-Fry image

Fresh ginger, balsamic vinegar, soy sauce and sesame oil provide a nice blend of flavors in this Asian-inspired recipe for fresh sugar snap peas. This quick-to-cook recipe will complement most any entree, including ham, lamb, chicken or fish. Best of all, it's easy to double for large crowds. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10

1 pound fresh sugar snap peas
2 teaspoons canola oil
1 garlic clove, minced
2 teaspoons minced fresh gingerroot
1-1/2 teaspoons balsamic vinegar
1-1/2 teaspoons reduced-sodium soy sauce
1 teaspoon sesame oil
Dash cayenne pepper
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 teaspoons sesame seeds, toasted

Steps:

  • In a large nonstick skillet or wok, saute the peas in canola oil until crisp-tender. Add the garlic, ginger, vinegar, soy sauce, sesame oil and cayenne; saute 1 minute longer. Add basil; toss to combine. Sprinkle with sesame seeds.

Nutrition Facts : Calories 60 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 59mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

STIR-FRIED SHRIMP WITH SNOW PEAS AND RED PEPPERS



Stir-Fried Shrimp With Snow Peas and Red Peppers image

This is not unlike the shrimp with snow peas you get in many Cantonese restaurants. But there are more vegetables in this version.

Provided by Martha Rose Shulman

Categories     dinner, one pot, main course

Time 30m

Yield Serves four

Number Of Ingredients 13

3/4 pound snow peas or sugar snap peas, strings and stems removed
2 teaspoons cornstarch
1 1/2 tablespoons soy sauce
1 tablespoon rice wine or dry sherry
2 teaspoons sesame oil
1 teaspoon sugar
1 pound medium shrimp, shelled and deveined
1/2 cup chicken or vegetable stock
2 tablespoons vegetable, peanut or canola oil
1 tablespoon chopped fresh ginger
3 large garlic cloves, green shoots removed, minced
1 red bell pepper, cut into 1-inch squares
3 scallions, trimmed and cut into 1-inch lengths, dark green parts separated

Steps:

  • Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the snow peas or sugar snap peas. Boil 30 seconds, and transfer immediately to the ice water. Allow to cool for a few minutes, drain and set aside.
  • In a medium bowl, mix together 1 teaspoon of the corn starch, 1 1/2 teaspoons soy sauce, 1 teaspoon of the rice wine or sherry, 1 teaspoon of the sesame oil, and 1/2 teaspoon of the sugar. Add the shrimp, and stir together to coat.
  • Place the remaining corn starch, soy sauce, rice wine or sherry, sesame oil and sugar in another bowl. Add the stock, and stir together well. Set aside.
  • Heat a large, heavy nonstick skillet or wok over high heat until a drop of water evaporates immediately upon contact. Add 1 tablespoon of the oil, and turn the heat to medium. Add the ginger and garlic, and stir together for about 20 seconds, then add the red pepper and the white and light green parts of the scallions. Stir-fry for two to three minutes, until the pepper begins to soften. Stir to the side of the pan. Add the remaining oil and the shrimp. Cook, stirring, for two minutes, stir in the snow peas or snap peas, and continue to stir-fry for another two or three minutes until the shrimp is pink and cooked through. Give the sauce a stir, and add it to the pan along with the dark green ends of the scallions. Stir everything together with the sauce until the shrimp and vegetables are lightly glazed. Serve hot, with rice.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 1022 milligrams, Sugar 7 grams, TransFat 0 grams

SHRIMP AND SUGAR SNAP PEAS



Shrimp and Sugar Snap Peas image

Quick and easy pasta dish with a little bite that will make anyone look like a gourmet chef. Adjust the chili oil to your own spice level.

Provided by EAKE

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package uncooked linguini pasta
2 tablespoons olive oil
1 teaspoon chili oil
1 ½ pounds medium shrimp, peeled and deveined
1 pound sugar snap pea pods
2 large cloves garlic, minced
1 ½ cups dry white wine
¼ cup reserved pasta water
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
⅓ cup chopped fresh basil

Steps:

  • Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes or until al dente. Drain, reserving 1/4 cup liquid.
  • Heat the olive oil and chili oil in a wok over medium-high heat. Mix in the shrimp, pea pods, and garlic. Cook and stir 2 minutes, until shrimp are almost opaque. Remove from heat, and set aside.
  • Pour the wine into the wok, and bring to a boil. Cook until reduced by 1/3. Return shrimp, peas, and garlic to the wok, and stir in the reserved pasta water. Continue to cook and stir until shrimp are opaque. Remove wok from heat, and mix in the butter, lemon juice, and basil. Toss with the cooked pasta to serve.

Nutrition Facts : Calories 402.8 calories, Carbohydrate 47.1 g, Cholesterol 133.2 mg, Fat 7.7 g, Fiber 3.8 g, Protein 25.5 g, SaturatedFat 1.9 g, Sodium 130.3 mg, Sugar 0.5 g

MALAYSIAN FRIED SHRIMP WITH SUGAR SNAP PEA PODS



Malaysian Fried Shrimp With Sugar Snap Pea Pods image

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.

Provided by Cecily Parsley

Categories     Malaysian

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb large shrimp, shelled
1/4 cup soy sauce
1/4 cup Scotch whisky
1 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons peanut oil
1 tablespoon grated fresh ginger
1 tablespoon minced fresh garlic
1 tablespoon curry paste
1 sliced onion
6 ounces sugar snap peas
1/4 cup chicken stock
1 tablespoon soy sauce
1 tablespoon lime juice
1/4 cup chopped coriander or 1/4 cup mint

Steps:

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

Nutrition Facts : Calories 274.5, Fat 9.2, SaturatedFat 1.6, Cholesterol 173.3, Sodium 1466.1, Carbohydrate 12.2, Fiber 2.1, Sugar 3.6, Protein 27.1

MALAYSIAN STIR-FRIED NOODLES WITH SHRIMP



Malaysian Stir-Fried Noodles With Shrimp image

These spicy noodles are based on a classic Malaysian noodle dish, Mee Goreng, but I've reduced the number of ingredients. With origins in North India, the dish lends itself well to the Indian Papadini bean flour noodles, which have more protein, ounce for ounce, than steak. If you can't find this type of noodle, use wide dried rice noodles: soak them for 20 minutes in warm water, then cook 1 minute in boiling water, drain and toss with 1 tablespoon oil as directed.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 20m

Yield Serves 4

Number Of Ingredients 16

1/2 pound turnip greens or mustard greens, cleaned, thick stems discarded
Salt to taste
1/2 pound cabbage, cut in 3/4-inch cubes
1/2 pound papadini (lentil/bean pasta)
3 tablespoons plus 1 teaspoon peanut or canola oil
1 1/2 tablespoons soy sauce
3/4 teaspoon salt
1 1/2 teaspoons sugar
1 1/2 teaspoons Asian red chile paste or sauce, such as sambal oelek
2 large garlic cloves, minced
1 tablespoon minced fresh ginger
1 (14-ounce) can chopped tomatoes, drained
1/2 pound medium shrimp, shelled, cut in half lengthwise and deveined
6 ounces bean sprouts (about 2 generous handfuls)
1/4 cup cilantro
1 lime, cut in wedges, for serving

Steps:

  • Bring 3 or 4 quarts water to a boil in a large pot, add about a tablespoon of salt and the greens. Cook 30 seconds only, and immediately transfer to a bowl of ice water, using a slotted spoon or deep-fry skimmer. Drain, squeeze out water and chop coarsely. Set aside. Bring the water back to a boil, add the cabbage, blanch 30 seconds and transfer to the ice water. Drain and set aside.
  • Bring the water back to a boil and add the noodles. Cook 2 minutes, drain, shake off excess water, toss with a tablespoon of the oil, and set aside.
  • In a small bowl, mix together the soy sauce, salt, sugar, and the chile paste. Stir to dissolve the sugar and salt and set aside.
  • Heat a wok or large, heavy nonstick skillet over medium-high heat and add the remaining oil and garlic and ginger. Cook, stirring, for about 30 seconds or until the garlic and ginger are fragrant. Add the tomatoes and increase heat slightly. Stir until the tomatoes begin to break down and stick to the pan, about 3 minutes. Add the shrimp and blanched greens and cabbage and cook, stirring, until the shrimp curl and turn pink, and the cabbage is crisp-tender, 4 to 5 minutes. Add the noodles and soy sauce mixture and stir together until the noodles are heated through and coated with the sauce. Add the bean sprouts and cilantro, toss together quickly and remove from the heat. Serve, with lime wedges on the side.

Nutrition Facts : @context http, Calories 429, UnsaturatedFat 12 grams, Carbohydrate 59 grams, Fat 14 grams, Fiber 8 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 917 milligrams, Sugar 10 grams, TransFat 0 grams

STIR FRIED SUGAR SNAP PEAS



Stir Fried Sugar Snap Peas image

Living in China, I had to adapt to some foods I hadn't eaten before. Sugar snap peas have become one of my favorites, and while trying new concoctions, I came up with this delicious and easy recipe! Easy, green, and tasty - three of my favorite things!

Provided by mecook

Categories     Side Dish     Vegetables

Time 18m

Yield 4

Number Of Ingredients 4

2 cups sugar snap peas, strings removed
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons soy sauce

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add snap peas, cover, and steam until tender, about 2 minutes.
  • Heat oil in a non-stick skillet over medium-high heat; saute garlic until nearly brown, about 2 minutes. Pour in snap peas and soy sauce. Cook and stir until snap peas begin to brown, about 4 minutes.

Nutrition Facts : Calories 109.5 calories, Carbohydrate 8.7 g, Fat 6.8 g, Fiber 2.3 g, Protein 2.8 g, SaturatedFat 0.9 g, Sodium 451.4 mg, Sugar 0.2 g

Tips:

  • Prep and Cook Efficiently: Before starting, prep all ingredients to expedite the cooking process.
  • High-Quality Ingredients: Use fresh and flavorful shrimp and sugar snap peas for the best taste.
  • Season Well: Don't be shy with seasonings; adjust the quantities based on your preference.
  • Cook in Batches: If cooking a large amount, fry the shrimp and sugar snap peas in batches to prevent overcrowding and ensure even cooking.
  • Stir-Fry Technique: Use a large wok or skillet and ensure it's adequately heated before adding the ingredients. Stir-fry with a spatula or chopsticks continuously to prevent burning.
  • Sauce Consistency: Adjust the cornstarch mixture as needed; you want a glossy, slightly thick sauce that coats the shrimp and sugar snap peas.
  • Garnish and Serve: Garnish with fresh cilantro or scallions for an extra layer of flavor. Serve hot with steamed rice or noodles for a complete meal.

Conclusion:

This delectable Malaysian-style fried shrimp with sugar snap peas guarantees a delectable and satisfying meal. The combination of succulent shrimp, crisp sugar snap peas, and a flavorful sauce makes it a perfect dish for any occasion. Whether you're a seasoned cook or a novice in the kitchen, this recipe provides clear instructions and helpful tips to achieve a restaurant-quality dish at home. So gather your ingredients, fire up your wok, and embark on this culinary journey to create a dish that will impress your taste buds and leave you craving for more.

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