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Feb 10, 2015

Malaysian Style Stir-Fried Turmeric Shrimp | Wok Wednesdays

Malaysian Style Stir-Fried Turmeric Shrimp | Wok Wednesdays

Have you ever experienced preparing a dish, tasting it, and then experiencing that "I can't believe I actually made this myself!" moment?  This Malaysian Style Stir-Fried Turmeric Shrimp had this impact on me. I had to pinch myself. It is so delicious.

Malaysian Style Stir-Fried Turmeric Shrimp | Wok Wednesdays

We are in the midst of the two week period leading up to the Chinese New Year, and shrimp is, according to stir-fry guru Grace Young, considered a dish symbolizing happiness, and traditional for the holiday.

Malaysian Style Stir-Fried Turmeric Shrimp | Wok Wednesdays

This shrimp recipe was developed by Mei Chau, who is owner/chef of the New York City restaurant Aux Epices.  She is of Hakka descent and grew up in Malaysia, the youngest of eleven children. This shrimp combines the traditions of Chinese stir-fry and the spiciness of Malaysian food.

The recipe is simply shrimp marinated in red chiles, dill or fresh curry leaves (I used fresh dill), turmeric, ground pepper, and then sprinkled with sugar prior to stir-frying.

The only other ingredients, besides peanut oil, are garlic, shallots, and salt. That's it. It's pretty magical.

Malaysian Style Stir-Fried Turmeric Shrimp | Wok Wednesdays

The shrimp are cooked in their shells, which add so much flavor. The shells are cut across the back and the shrimp are deveined before being washed and dried.

This recipe is stunning, and can be found in Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories by Grace Young.

Check out my friend Cathy's mis en place for this dish >here<.
The recipe can be found >here<

Would you like to comment?

  1. Love the picture of the stacked shrimp! This was amazing wasn't it?!

  2. I don't eat seafood, but this picture has my mouth watering! My family on the other hand would die for these.

  3. Oh, this sounds just too good! I haven't cooked shrimp in a looong time, not sure why, we 've been on salmon and tilapia kick lately

    gotta fix that

    Hope you are headed to a great V-day weekend, Karen!

  4. Karen,
    This looks terrific. I've hit the commissary after work twice this month, and each time come home with a bag of shrimp for the freezer. I've got cooked, I've got raw--all my bases are covered, and I'm open to ideas.


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