Singapore Shrimp and Curry on Rice

Click on pick to enlarge

1 cup rice cooked

2 eggs beaten
8 medium shrimp
2 small shallots, finely diced
1 inch fresh ginger, run through a micro-plane
3 cloves garlic, run through a micro-plane
2 tsp. curry powder
1 tsp. turmeric powder
¼ yellow onion, thinly sliced
1 scallion, thinly sliced long ways
½ red or yellow bell pepper, thinly sliced
1 cup bean sprouts
2 TBSP veg oil
1 dash Shaoxing wine
1 dash soy sauce
1 Dash sesame oil
10 slices of hot pepper Andouille sausage. Or what ever sausage you like if it is not breakfast sausage
Dash of Chiu Chow Chili Oil

In wok over medium heat add a TBSP of oil. Just when the oil starts to smoke add the egg and make an omelet. Remove to a cutting surface. Roll the egg and cut ¼ inch strips. Place in a bowl.

In the wok add the shrimp and lightly cook on both sides until the shrimp turns a light red. Remove and place in the bowl with the eggs.

In the wok add a touch of oil and cook the sausage a few minutes. Remove and add the sausage to the bowl with the eggs and shrimp.

Add a little more oil and touch of Shaoxing wine. Deglaze the wok. Add ginger and garlic and cook until the aroma develops.

Add all the veggies and stir fry. Add more Shaoxing wine, soy sauce and sesame oil. Stir fry.

(When stir frying some use a slotted spoon, or a wok spoon, I use a rubber spatula.)

Return the eggs, shrimp, and sausage. Make sure there is enough wine, sauce and oil to make a gravy. Stir fry. Place the wok on simmer and cover. Let steam for a few minutes to get hot.

Spoon rice in a bowl and top with a good spoon full of the wok ingredients. Place a little Chiu Chow Chili Oil on top and eat with chop sticks.

As of 1/14/23

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s