Prep time; 10 mins
Cooking time; 10 mins
Total time; 20 mins
Ingredients
Shrimp and vegetables
500g shrimp
250g sugar snap peas
2 medium carrots
1 tablespoon garlic and ginger
1 tablespoon butter
2 tablespoon olive oil
Salt and pepper to taste
For sauce
2 tablespoons hoisin sauce
2 tablespoon soy sauce
1 tablespoon lemon juice
Instructions
Cut carrots into long strips; trim sugar snap peas; mince garlic; grate ginger
In a wok pan over medium high heat, melt the butter. Add 1 tablespoon olive oil and shrimp; spread them out in the wok so they cook evenly. Cook for a minute or two, then turn to the other side for another minute. Add garlic and ginger, season with salt and pepper. Cook for about 1 minute
Transfer cooked shrimp onto a plate, put aside
In the same wok, add the remaining 1 tablespoon of olive oil. Add sugar snap peas and carrots, cook for about 3-4 minutes; or until vegetables are cooked to your liking
Add hoisin sauce, soy sauce and lemon juice, mix well
Add shrimp, mix well
Serve hot