Shrimp with Snow Peas Recipe
November 18th, 2008 41 Comments

Shrimp with Snow Peas Recipe

Snow Peas Shrimp
Snow Peas Shrimp pictures (2 of 5)

(Chinese recipes, prepare authentic Chinese food now!)

I love shrimp, so much so that I eat shrimp almost every day–in my stir-fry’s, noodles, take-outs, fried rice, curries, etc. Shrimp is the easiest seafood to find and widely available. Plus, unlike common beliefs, they are not too expensive, if you know where to buy them. For me, the frozen 5 lb. version at Asian supermarkets are always economical and affordable, sold for an average of US$3.99 per pound.

One of the shrimp recipes that I always make at home is stir-fried shrimp with snow peas. The simple combination of shrimp plus fresh snow peas are always delicious yet very easy to make. I love them with steamed white rice and nothing else.

While shrimp with snow peas recipe is easy to prepare, it takes some techniques (and chef’s secrets) to make the shrimp crunchy. In many Chinese/Cantonese restaurants, chefs spend hours treating their shrimps under cold running water to make the texture springy and crunchy. Others use a combination of potato flour, salt, and baking soda to get similar results. For me, I used a combination of both to get that perfect crunch.

Chinese Recipe: Shrimp with Snow Peas

How to make shrimp crunchy?

  1. Defrost the shrimp
  2. Peel the shell
  3. Devein the shrimp
  4. Use a little salt and “massage” the shrimp for 1 minute
  5. Rinse thoroughly with cold running water for about 5 minutes
  6. Pat dry the shrimp with paper towels
  7. Add a little egg white, potato starch (or corn starch), and a wee bit of baking soda and marinate the shrimp for 30 minutes. For best results, marinate the shrimp for a few hours to get the perfect crunch

Note: the above techniques will only work if you have fresh shrimp to begin with. If your shrimps aren’t fresh, there is nothing you can do to make them crunchy. *wink*

So, if you love shrimp as much as I do, this snow peas shrimp recipe is a keeper.

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41 comments... read them below or add one

  1. wahdi says:

    i luv ur pictures so muchhh!!!

  2. Manggy says:

    I love how naturally healthy this is too :) And I agree, there’s just no substitute for fresh shrimp. The packaged frozen ones are a sad affair!

  3. limpepsi says:

    This technique is new to me.I will remember it.Thank you for this precious info.

  4. mycookinghut says:

    I love shrimps too! And I use the technique you mentioned – massage the shrimps and rinse with cold running water!! And the result is always amazing!

  5. Anonymous says:

    I found your blog a few weeks ago and have been reading through the archives. I’m learning a lot about Asian cooking. I also love your photos (another talent I’d like to develop).

    Could I get you to update the Marinate section of this recipe? In your seven steps, you mention egg white, potato starch and baking soda, but the recie shows potato starch, rice wine and water.

    Also, what should the consistency of the marinade be? Or about how much water should be added?


  6. Aaron Fong says:

    Droolin on the amount of shrimps!!! How do you manage to keep the oil off from the plate?seem like cooking with no oil.Amazing stuff

  7. Food For Tots says:

    Tks for ur wonderful tips on shrimp. Really helpful to me! :)

  8. Penang Tua Pui says:

    gosh… the prawn make me drool in the middle of the night….

  9. Lydia (The Perfect Pantry) says:

    Oh, I wish I lived somewhere where the shrimp were fresh, and I could eat them every day! When we visited New Orleans, I found that without even thinking about it I was ordering shrimp at every meal.

  10. Brilynn says:

    I love shrimp but don’t eat them nearly enough. Your pics are making me want some!

  11. Chocolate Shavings says:

    That sounds familiar ;). I just made a shrimp and snow pea recipe this weekend.

    I will have to try your dish soon – it looks delicious.

  12. Anonymous says:

    I love your blog, so much, all your recipe are so delicious, I've try your Sweet Sour Pork & Chicken with Cashew nut they are both delicious, my niece kept on asking me to cook for them. hope to have more of your recipe, especially the chinese recipie.

  13. Rebel says:

    mmmmmm, this looks delish

  14. Pearl says:

    that looks so good! hopefully we can get to know eachother better through our blogging :)

  15. Gabriel says:

    Interesting, very nice. Advice I read those articles and I decided to also contribute. I am of Slovak republic and I also site – a blog focusing on recipes for cooking. See. All good. Page to be translated through Google translate.

  16. Marc @ NoRecipes says:

    I wasn’t a very picky eater when I was a kid, but thing I really didn’t like was shrimp. Somehow I got over than and I love it now. This looks fantastic. I love that you “masssage” the shrimp:-)

  17. Syrie says:

    Fascinating Bee. I’ve always wondered why the shrimps at some Chinese restaurants are so plump and crunchy. I always thought it was a special type of shrimp. I’m going to try your tips next time I cook them.

  18. Audrey Wong says:

    I stumbled upon your blog when I was searching for recipe to cook in the beginning of the semester and had bookmarked it ever since! I’m not too far from home, it’s just Singapore. (I’m fr Perak) But home cooked food is so different. And I love to browse your page even if its just a study break. Gives me ideas when I do grocery shopping :)

    All in all, just wanted to tell you I love your blog.

  19. Lanie says:

    Hi Rasa, I like this shrimp recipe, do you mind I will try your recipe. I will be one of your avid visitor here to try on your recipe. Can I exchange link with you. Let me know. thanks

  20. Lanie says:

    Hi Rasa, I like this shrimp recipe, do you mind I will try your recipe. I will be one of your avid visitor here to try on your recipe. Can I exchange link with you. Let me know. thanks

  21. QGIRL says:

    I am so excited to find your blog! I can’t wait to start cooking. Thanks for the great recipe inspiration and photography.

  22. mysimplefood says:

    Hi!! Your shrimps looks yummy. I agree that it only works with fresh shrimps. If the shrimps are not fresh, nothing much can be done.

  23. Mrs Ergül says:

    Shrimps is my ultimate favourite too! I can have it anytime!

    This sure looks like a keeper recipe!

  24. Dave says:

    I just stumbled on this site – it is amazing. One clarification question on this recipe. You advocate the use of fresh shrimp, but the 1st step is to defrost shrimp. Can you clarify ?

    Thank you.

  25. Rasa Malaysia says:

    Dave – well, I called for fresh shrimp, but in case you keep them in the refrigerator, you have to defrost the shrimp, right?

  26. treetopjames says:

    Sounds good. Now I am ready to cook my shrimp. Bonn Appetite!

  27. mckenzie says:

    i thought it was wounderful. when i tasted it the first time it was like a whole nother thing that i had never ate before!

  28. purplerose says:

    i tried this for dinner today.wanted to try it for for quite sometime already and finally bought some snow peas,just to try out your mouthwatering recipe.and OMG!it was really2 good and looks just like ur pic.hehe..but mine is without the mushrooms and rice wine :)
    i’m gonna try your marble cake recipe this weekend! ~keep inspiring!~

  29. Jason says:

    Bee, im here in the UK. i know that you call for fresh shrimp. But very rarely can we buy fresh shrimps here. Can i cook the shrimps like stir fry style and follow your recipe just to get away with the frying part? Thank you ver much bee!

  30. lilian says:

    Hi i saw ur post on how to make shrimps crunchy. The recipes differ a bit in that ur previous post u mentioned marinating with baking soda then washing it off and then adding egg white and tapioca starch to the shrimp. Which works better?

  31. lilian says:

    By the way how much baking soda to add for this recipe for 1/2 pound shrimp?

  32. Leny says:

    do i have to rinse the shrimp from the marinate of egg whites, potatoe starch and baking soda….or can i cook it direct from marinate… need to rinse…

  33. les says:

    How much egg white, corn starch, and baking soda do i need to marinate a 1/2 pound of shrimp. I am not sure what ‘wee’ and ‘a little’ is? thanks

  34. Pingback:Chinese Cuisine at Pamm’s – February 2012 « Dinnerchicks

  35. Linda says:

    OK, so we can use frozen thawed shrimp and still do the method that makes them crispy?

  36. Rebecca says:

    Hi! Just want to say that I love your recipes, and have tried the beef and broccoli… wonderful! The shrimp and snow peas recipe sounds delicious, and as it is my hubby’s favorite dish I am planning to make it tomorrow for dinner. However, I guess I am a bit confused as to your directions/advice in regards to the making shrimp crunchy. In the directions part, it says to defrost the shrimp; but your note at the end says that if fresh shrimp aren’t used, there is nothing that will make them crunchy. Does frozen shrimp not equal fresh?

  37. lestari says:

    thank you so much your blog help much so much with my cooking and I learn a lot of new recipe from your blog :)

  38. Pingback:Malaysian Stir-Fried Shrimp and Snow Peas | MoBitesFood

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