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Easy Shrimp Stir-Fry Recipe with Flavorful Spring Onion Oil

I stumbled across this in Fuschia Dunlop’s book, “Land of Fish and Rice”. It looked excellent and she raved about eating it a few times a week. 
Sadly, I was fresh out of dried shrimp. Shame on me. I have made it with dried shrimp and I actually prefer it with fresh. And I added the fish sauce for a little extra umami.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 2
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • 10 large raw Shrimp peeled and tails left on
  • 3 Tbsp Rice Wine
  • 1 tsp Sugar
  • 1 tsp Fish Sauce
  • 4-5 Spring Onions cleaned and cut into 2 inch pieces.
  • 2 Tbsp Soy Sauce
  • 3 Tbsp Vegetable Oil
  • 8 oz of thin noodles I used ramen and udon would work too.

Equipment

  • Wok

Method
 

  1. Begin by combining the shrimp, rice wine, sugar and fish sauce and leave it to marinade for at least an hour in the refrigerator.
  2. Start your water, so you can quickly cook the noodles when needed.
  3. Heat the oil in the wok and add the spring onions and cook until they start to become golden brown. Then remove the shrimp from the marinade and add to the wok and stir fry until they curl. One of the best things you can remember about shrimp is that when they curl they’re done. Don’t wait for them to turn pink, when they curl, they’re done and set them aside the carryover cooking will cook them through. Set the wok aside.
  4. Add your soy sauce into the bottom of your serving bowl.
  5. Drop your noodles into the water and cook for just a few minutes, drain and add back into the wok. Toss the noodles well to coat and put them into your serving bowl. Toss again to coat with soy sauce.

Notes

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