Ingredients
1 pound large shrimp shelled, deviened and patted dry
1 TBL canola oil
1/4 cup julianne sliced red pepper
1/4 cup julianne sliced jalipino pepper
1/4 cup sliced sweet onion
1/4 cup fresh pea pods
1/4 cup FRESH mint leaves
1/4 cup FRESH chopped cilantro
Sauce:
1 TBL chopped lemongrass(try the prechopped in a tube from produce section of a large grocery)
2 TBL sugar or Splenda
3 TBL fish sauce
6 TBL lime juice
2 TBL red curry paste
Garnish;
2 c. shredded romaine lettuce
1/2 med. cucumber sliced
1 med. ripe tomato cut in wedges and drained on papertowel
Preparation
Heat wok or large heavy skillet until very hot but not smoking.
Add oil,heat 5-10 seconds
Add shrimp, stir fry 3 min or until just cooked through(do not overcook, shrimp color will turn whiter and texture will change firmer when cooked through, cooking too long will make shrimp tough)
Add peppers, onions and pea pods. Stir fry 2 min or until hot.
Add mint, cilantro and dressing. Toss all ingredients in hot pan. Serve on large platter garnished with shredded lettuce, sliced cucumber and tomato wedges.
