Cambodian Shrimp and Snow Pea Stir-Fry (Cha How Lang Tao Nung B’Kong)
My uncle’s wife who’s from Pangasinan, Philippines, makes a similar dish, except that hers is more a veggie dish, with the emphasis on the snow peas. She also adds shelled peas and cashews to hers, a nice variation to this dish.
Shrimp and Snow Pea Stir-Fry (Cha How Lang Tao Nung B’kong)
adapted from a recipe in The Elephant Walk Cookbook
For 4-6 servings
2 tablespoons canola oil
2 tablespoons minced garlic
1 pound medium shrimp, shelled, deveined and butterflied
1 pound snow peas, topped, tailed and de-stringed
3 tablespoons fish sauce
2 tablespoons sugar
1/4 teaspoon freshly ground black pepper, or to taste
Heat the oil in a large skillet or wok over medium-high heat. Add garlic and stir-fry until just beginning to turn color, about 15 seconds. Add shrimp, snow peas, fish sauce and sugar. Continue stir-frying until shrimp are just cooked through and snow peas are crisp-tender, 5 to 6 minutes. Season with the freshly ground black pepper. Serve hot.
Related Stories
POSTED IN: Seafood Dishes : Asian
7 opinions for Cambodian Shrimp and Snow Pea Stir-Fry (Cha How Lang Tao Nung B’Kong)
Shai
Jun 1, 2005 at 9:11 am
Mmm… great recipe! I love shrimp and snowpeas! Yum. I’m definitely trying this out. But, how much difference will it make if I don’t use fish sauce. I love ‘em, but my hubby’s not keen…
Stef
Jun 1, 2005 at 9:15 am
You can use soy sauce or salt, Shai. The dish shouldn’t suffer too much for it. (Or you could *forget* to tell your hubby there’s fish sauce in it:) I find that most people who have never had fish sauce in their food before have no aversion to the dish UNTIL they find out there’s fish sauce, e.g., our Pinoy spaghetti sauce is a big hit here with my American friends, but some wrinkle their noses in disgust after they find out — even though they’ve already eaten it and loved it!
Shai
Jun 1, 2005 at 9:30 am
LOL! I tried that approach already… His tastebuds seem hyper sensitive when it comes to fish sauce and other stuff that he doesn’t like. :-)
Oh, and I’ve never made spaghetti sauce with patis before. I used to add ketchup, some sugar and garlic before I got married. Now, I just stick to Dolmio. ;-)
Lei
Jun 2, 2005 at 12:52 am
The pictures you post are to die for!
Tammy
Jun 4, 2005 at 3:54 pm
I agree with Lei….I always get so hungry reading your blog. It almost makes me what to cook…though I have to say, this recipe looks simple enough I may even be able to make it.
tin
Jul 31, 2005 at 6:22 am
thanks, stef. now, i don’t need to call home for the recipe!
Christine
Jul 31, 2005 at 6:16 pm
Hi Stef — looks yum! Should try that at a Winter BBQ I’m hosting on Saturday. Yummy!
Have an opinion? Leave a comment: