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 tablespoon cornstarch
1 3/4 cups peanut oil
1/4 cup sesame oil
1/2 cup sliced bamboo shoots
1 cup onion
1/2 teaspoon ginger
1/2 cup chicken stock
1 cup green bell pepper
2 teaspoons curry powder
1 teaspoon sugar
2 tablespoons soy sauce
8 ounces peas
8 ounces peas

Preparation / Directions:

combine shrimp and lemon juice-toss to mix well combine egg white and cornstarch-mix well add shrimp and stir to coat evenly combine peanut and sesame oils in a wok place over a moderate flame and heat 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 stock, bell peppers, curry powder, sugar, and soy sauce heat and stir for 5 minutes fold in peas and shrimp heat wine in a saucepan, over a medium flame pour over shrimp-stir once serve hot, with rice


Nutritional Information:

1104 Calories (kcal); 109g Total Fat; (86% calories from fat); 9g Protein; 28g Carbohydrate; 0mg Cholesterol; 805mg Sodium

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