Ingredients
8 oz bean thread noodles
2 tbsp vegetable oil
1/4 cup cilantro pesto (see recipe)
1 tbsp fresh ginger, finely chopped
1 lb shrimp, peeled & deveined
1/3 cup coarsely chopped green onion
1/4 cup chicken stock
2 tbsp fish sauce (nam pla)
1 tbsp oyster sauce
1 tbsp chinese rice wine or:
1 dry sherry
1 tsp dark soy sauce
1 tsp asian sesame oil
1 tsp sugar
1/4 tsp salt
1 handful of cilantro leaves
CILANTRO PESTO
1 tsp whole white or black
1 peppercorns
2 tbsp coarsely chopped fresh
1 cilantro roots or leaves
1 and stems
2 tbsp coarsely chopped garlic
Directions
CILANTRO PESTO: Using a mortor and pestle or a spice grinder, crush
or grind the peppercorns to a fine powder. Combine the pepper,
cilantro roots and garlic; work the three inngredients innto a fairly
smooth paste in the mortor or in a small blender or food processor.
If you use a blender or food processor, you may need to add a little
vegetable oil or water to ease the grinding. Make about 1/4 cup. For
an industrial strength batch use 1 tb peppercorns, 1/2 cup cilantro
roots and 1/2 cup garlic. To store the pesto for later use, put in a
glass jar, pour a little oil onto the surface to cover it and seal
tightly. It will keep nicely for about 1 week in the refrigerator.
CLAY POT SHRIMP: Place the noodles in a large bowl and add warm
water to cover. Soak the noodles until they become limp and white,
about 15 minutes. Drain and set aside. You should have about 5 cups
softened noodles. In a large clay pot or flameproof, heavy-bottomed
casserole, heat the oil over medium heat until hot, about 1 minute.
Add the pesto and stir-fry until fragrant, about 1 minute, adding a
little more oil if it sticks or burns. Add the ginger and shrimp and
stir-fry for 1 minute. Toss in the green onion, turning the mixture
once more. Transfer the shrimp to a plate and set aside while you
prepare the noodles and sauce. In a small bowl, combine the chicken
stock, fish sauce (Nam Pla), oyster sauce, rice wine, soy sauce,
sesame oil, sugar and salt; stir to mix well. Place the soaked
noodles in the clay pot in which you cooked the shrimp mixture.
Scrape the shrimp mixture over the noodles and pour in the chicken
stock mixture. Toss the noodles and shrimp a little to combine them
with the sauce, then cover the pot tightly. Place the clay pot over
medium heat and cook until the noodles are soft and clear and the
shrimp is done, about 10 minutes. Sprinkle with the cilantro leaves
and serve at once.
Servings: 6 servings
Clay Pot Shrimp With Bean Thread Noodles - Go Recipe brought to you by Recipe Ideas
Categories: Bean; Fish; Seafood; Shrimp
The History of Recipes
Experts have tracked the existence of recipes far back into antiquity, in truth as far back as the ancient Egyptians, and quite possibly further than that. Having said that, in the main part, these old cook books were just primitive hieroglyphic or cunieform instructions for food preparation.
As our culinary historical trip moves to more modern times we find two interesting recipe books which date from the fourteenth century - a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the spicy food that appears on menues today, but rather recipes for the types of food on the menus of the upper classes of that time. By the arrival of the twentieth century, cook books are starting to become popular mostly due to better eduction, people having increased free time and having more money to spend. |
We hope you enjoy this Clay Pot Shrimp With Bean Thread Noodles Go recipe.
