Singapore Shrimp Stir-Fry This recipe can be prepared in 45 minutes or less. Steamed white rice is the ideal accompaniment. With a melon baller, scoop papaya, mango and passion-fruit sorbets into small dishes and garnish with crisp ginger cookies. - 2 tablespoons Thai oil or other flavoured cooking oil - 10 oz uncooked medium shrimp, peeled, deveined - One 8 oz package mixed stir-fry vegetables (including snow peas, carrots, onion ..and celery; about 3 cups) - 2 to 3 cups of canned unsweetened coconut milk - 2 tablespoons ginger-flavoured or spicy soy sauce - 1 teaspoon Thai red or green curry paste - Chopped green onions Heat oil in heavy large skillet or wok over high heat. Add shrimp and stir-fry until just cooked through, about 2 minutes. Using slotted spoon, transfer shrimp to plate. Add vegetables to skillet and stir-fry 2 minutes. Add coconut milk, soy sauce and curry paste. Boil until sauce is slightly thickened, stirring frequently for about 2 minutes. Return shrimp and any accumulated juices to skillet. Stir for 30 seconds; season with salt and pepper. Transfer to bowl; sprinkle with green onions and enjoy this exciting dish, rich in Eastern flavour.