October 24, 2010

Shrimp n corn stir-fry

Shrimp and corn stir fry
This stir-fry is quick to make with some crunchy vegetables Can be part of dinner, or used in chapathi/toritilla rolls and wraps. It is a hit with my 1 yr and 4 old sons who love corn and shrimp.

What I used:  (Serves 4)
14oz/400gms Large cooked shrimp (peeled, de-veined and tail off)
1 cup corn fresh/frozen
1 cup onions diced to square chunks
1 cup green pepper diced to square chunks
1 handful of fresh spinach leaves
1/2 tsp pepper
1tsp salt or less, as you like it.
Juice of 1 lime or 1tsp vinegar
1tsp soy sauce
4-6 hot Green chillies slit lengthwise (If you are feeding adults)
1tsp olive oil
Very little ginger, cut real thin lengthwise, or grated.

Heat a wok, add the olive oil and immediately add the ginger, diced onion, and green pepper. Add the green chillies, fry on high, constantly working it, add corn, cook a minute, and add shrimp, don't let the mixture stand. Add the soy sauce. Keep tossing it on high heat for 2 minutes only.

Turn off the heat, add the salt, pepper and lime juice, Add the fresh spinach leaves and toss it, that way the spinach wont get soggy, and its all crunchy and juicy. Serve hot.

Please note: If you are using it in a wrap, don't add spinach, and just add very little lime juice, so there are no runny juices. Cool it or refrigerate it for a few before using it, so its fresh, that way, the shrimp wont curl up and wilt.