Saipan Shrimp

Saipan Shrimp

Print Pin Rate
Course: Main Course
Cuisine: Five Spice
Year: 1997
Servings: 1 serving


  • sesame oil
  • ½ fork garlic
  • fork ginger
  • shrimps
  • 1 Tablespoons cashews (sugar)
  • 2 Tablespoons hoisin sauce
  • 2 rounds Triple Sec
  • ¼ cup broth and white wine
  • 1 fork sambal (to taste)
  • 3 red chilies
  • scallions (diced – "dicers")
  • ½ handful rice noodles
  • carrots
  • pea pods
  • 4 baby corn
  • orange (slices)


Stir Fry

  • Sesame oil in the wok, at garlic and ginger. Stir fry briefly.
  • Add shrimps, cashews, hoisin, triple sec, broth/white wine, sambal, chilis, scallions.
  • Stir fry until shrimps are done, be careful not scorch the hoisin. Add broth as necessary, but should not be "saucy."

Fried Noodle

  • Drop noodles into a deep fry pot. This will bond together on its own to form a cake.


  • Black plate. Fried rice cake on 1/3 of the plate. Add veggies and shrimp on top of fried noodles. Garnish with julies and sliced oranges.

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