- 1/2 pound Snow Peas
- 2 medium or 1 large Red Onion
- 1 large Red Bell Pepper
- 1 heaping tablespoon grated fresh ginger root
- 3 to 4 minced Garlic cloves
- Canola oil
- 1 1/2 tablespoons sambal oelek
- 1 1/2 pounds raw, shelled, deveined jumbo shrimp
- Juice of 2 limes
- 2 ripe mangoes, sliced into thin strips
- 1 tablespoon finely chopped Cilantro (or to taste)
- Salt and pepper to taste
- Maple Shallot Salad Dressing
- Optional: 1/4 to 1/2 cup chicken stock
- Optional: Wide lo mein noodles
Remove any tough strings from the Snow Peas. Quickly blanch the snow peas in salted water until just tender. Drain, submerge in ice water, drain and set aside.
Peel and finely slice the Red Onion. Remove the stem, seeds and pale fleshy membrane from the Red Bell Pepper; finely slice into thin strips.
Drizzle two rounds of canola oil (a tablespoon or two) into a heavy skillet or wok. Sauté the Red Bell Pepper strips, sliced Red Onion, minced Garlic and grated ginger until the Pepper strips and Onions are just tender, taking care to not burn the Garlic. Add the sambal oelek and stir to incorporate. Add the dried, shelled, deveined shrimp and cook, while stirring, until the shrimp is pink and just cooked through. Add the fresh lime juice of two limes, stirring to incorporate. Add salt and pepper to taste.
Dress the Snow Peas lightly with our Maple Shallot Salad Dressing.
If you are going to serve the sautéed shrimp over lo mein noodles, add 1/4 to 1/2 cup chicken stock. Serve cooked lo mein noodles, top with the dressed Snow Peas, top with the shrimp sauté, a drizzle of the Maple Shallot Salad Dressing and finally, the thinly sliced mangoes.
Or, serve the dressed Snow Peas and top with the shrimp sauté (omit chicken stock) and mangoes. Serves four with lo mein noodles or two hungry shrimp lovers without lo mein noodles. NOTE: If you can’t find the prepared Indonesian spice paste called sambal oelek near you, you can find it online at www.dutchepicure.com.