- Course: Main Course
- Total Time: Under 1 Hour
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 21 Times
A fine example of the Nonya cuisine of Singapore
- 1 small onion, roughly chopped
- 2 garlic cloves, crushed and peeled
- 1 oz (30g) dried shrimp
- 2 fresh hot red chiles, seeded and roughly chopped
- 1 tsp shrimp paste
- ½ cup plus 5 tbsp peanut oil
- 1 red onion, peeled and thinly sliced
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 1 cup canned baby corn
- 12 oz (350g) firm white fish fillets, such as monkfish, skinned and cut into bite-size pieces
- 16 large shrimp, peeled and deveined
- Hot cooked rice noodles, to serve
1. Purèe the onion, garlic, dried shrimp, chiles, and shrimp paste in a blender. Add ½ cup of the oil and process until smooth.
2. Heat 2 tbsp oil in a wok over medium-low heat. Add the onion mixture and cook, stirring often, about 10 minutes, or until relatively dry. Transfer to a bowl.
3. Wipe out the wok. Add 2 tbsp oil and heat over high heat. Add the onion and stir-fry for 1 minute. Add the red and green peppers and stir-fry for 3 minutes. Add the baby corn and stir-fry for 1 minute more, until the vegetables are crisp-tender. Transfer to a plate.
4. Add the remaining 1 tbsp of oil to the wok and heat. Add the fish and shrimp and stir-fry for 2 minutes, or until opaque. Return the onion mixture and vegetables to the wok and stir-fry about 1 minute. Serve hot.
Good with broccoli and snow peas in oyster sauce.
© 2008 Dorling Kindersley
Nutritional information does not include Rice Noodles for serving.
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