Spiced Fish and Shrimp

• 1 small onion, roughly chopped
• 2 garlic cloves, crushed and peeled
• 1 oz (30g) dried shrimp
• 2 fresh hot red chiles, seeded and roughly chopped
• 1 tsp shrimp paste
• 1/2 cup plus 5 tbsp peanut oil
• 1 red onion, peeled and thinly sliced
• 1 red bell pepper, seeded and chopped
• 1 green bell pepper, seeded and chopped
• 1 cup canned baby corn
• 12 oz (350g) firm white fish fillets, such as monkfish, skinned and cut into bite-size pieces
• 16 large shrimp, peeled and deveined
• Hot cooked rice noodles, to serve

1. Puree the onion, garlic, dried shrimp, chiles, and shrimp paste in a blender.
2. Add 1/2 cup of the oil and process until smooth.
3. Heat 2 tbsp oil in a wok over medium-low heat.
4. Add the onion mixture and cook, stirring often, about 10 minutes, or until relatively dry.
5. Transfer to a bowl.
6. Wipe out the wok.
7. Add 2 tbsp oil and heat over high heat.
8. Add the onion and stir-fry for 1 minute.
9. Add the red and green peppers and stir-fry for 3 minutes.
10. Add the baby corn and stir-fry for 1 minute more, until the vegetables are crisp-tender.
11. Transfer to a plate.
12. Add the remaining 1 tbsp of oil to the wok and heat.
13. Add the fish and shrimp and stir-fry for 2 minutes, or until opaque.
14. Return the onion mixture and vegetables to the wok and stir-fry about 1 minute.
15. Serve hot.

onion, garlic, shrimp, hot red chiles, shrimp, peanut oil, red onion, red bell pepper, green bell pepper, corn, white fish, shrimp, rice noodles

Taken from www.cookstr.com/recipes/spiced-fish-and-shrimp (may not work)