Bankok Shrimp Curry

Course : Curry
Serves: 4
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1 pound tiger prawn
1/4 cup fresh lemon juice
1 large egg white
1 teaspoon cornstarch
2 cups peanut oil
1/2 cup bamboo shoots
1 cup onion
1/2 teaspoon fresh ginger root
1/2 cup chicken stock
1 cup green bell pepper
2 teaspoons hot curry powder
1 teaspoon sugar
2 teaspoons soy sauce
8 ounces petite pea
2 teaspoons rice wine

Preparation / Directions:

combine shrimp and lemon juice-toss to mix well stir together egg white and cornstarch add shrimp and stir to coat evenly heat oil to 375 degrees add shrimp and fry for 2-3 minutes, until golden remove with a slotted spoon drain on a cooling rack and blot with paper towels heat 2 tablespoons oil in another wok, over a moderate flame add bamboo shoots and onions stir-fry for 1 minute add ginger and stir-fry for 30 seconds add chicken broth, bell peppers, curry powder, sugar, and soy sauce heat and stir for 5 minutes fold in peas and shrimp heat wine or sherry in a saucepan pour over shrimp, stir once arrange onto a serving platter garnish as desired serve hot, with rice


Nutritional Information:

1007 Calories (kcal); 108g Total Fat; (94% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 457mg Sodium

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