Stir Fried Carrots and Shrimp Recipe

From Dorothy McNett's Recipe Book.

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Stir Fried Carrots and Shrimp

From Dorothy McNett's recipes at

2-3 fresh carrots, cut into strips
1 leek, thinly sliced
6-8 fresh prawns or 1 cup or so baby shrimp
1-2 tablespoons peanut, sunflower, safflower or grapeseed oil (garlic infused ones are great)

1/2 teaspoon toasted sesame oil
freshly ground peppercorns
1 tablespoon Tamari or soy sauce

iceberg lettuce, cut into small wedges

Wash and scrub the carrots and cut into strips about 2 inches long by 1/4 inch or so. Thinly slice the leek in the same manner. Peel and devein the prawns. In wok or stir fry pan, heat oil. Add carrot slices and leeks. Stir fry 2-3 minutes. Add the prawns or shrimp. Stir and cook about 2 - 3 minutes. If using the fresh prawns, they will turn pink and start to curl. Do not over cook. Add sesame oil, freshly ground pepper, and soy sauce to season. Heat thoroughly. Arrange small wedges of iceberg lettuce on dinner plates, and arrange the stir fried mixture alongside and serve.

Recipe created 2003-01-05.

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