Asian White Tiger Shrimp Pan

Summary

Ingredients

• 500 g shrimp (s) (White Tier Shrimp)
• 100 g suar snap peas
• 1 large red pepper (s)
• 1 large clove garlic
• 5 spring onion (s)
• 4 large mushrooms
• 1 tablespoon oyster sauce
• 1 tablespoon teriyaki sauce with roasted garlic
• 1 tablespoon soy sauce, light
• 150 ml cream
• peanut oil
• salt and pepper
• 1 pinch (s) sugar

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Instructions

1. Devein the shrimp by removing the intestinal vein, rinse thoroughly under cold water for 2 minutes and drain well.
2. Rinse the sugar snap peas, bell peppers and spring onions for about 1 minute. Clean the mushrooms with a damp cloth. Halve, core and dice the red pepper. Slice the mushrooms. Finely slice the garlic clove.
3. Heat peanut oil in a large pan over medium-high heat. Working in batches, fry the shrimp with the chopped garlic for about 2 minutes per side until the shrimp turn pink and opaque. Season with salt and pepper while frying. Remove the shrimp to a plate and set aside.
4. In the same pan, fry the sugar snap peas, bell peppers and sliced mushrooms over medium-high heat for about 3 minutes, adding a little more peanut oil if needed.
5. Stir in the oyster sauce, teriyaki sauce, soy sauce, sugar and cream. Reduce the heat to medium and simmer for about 2 minutes until slightly thickened.
6. Return the shrimp to the pan, stir gently and let simmer for about 2 minutes. Sprinkle with the sliced spring onions and season to taste with salt and pepper.
7. Serve hot with sticky rice, as a starter with baguette, or chilled as a salad.