Ingredients
1 lb precooked shanghai noodles
1 dash sesame oil for noodles
1/2 lb snow peas
1/2 lb shrimp, shelled deveined
2 tbsp coriander, chopped
2 tbsp scallions, minced
1 tbsp oil
SHRIMP MARINADE
1 tsp salt
1/4 tsp white pepper
1/2 tsp chinese cooking wine
DRESSING
3 tbsp fresh ginger, grated
1 small garlic clove, crushed
1 egg yolk
1 tsp egg white
2 tsp lemon juice
2/3 cup vegetable oil (not olive)
1 1/2 tsp soy sauce
2 1/2 tbsp sesame oil
1 tbsp cream
Directions
Mix the marinade ingredients in a small bowl and add shrimp. Blanch
the noodles, rinse under cool water and sprinkle with sesame seed
oil, toss, and set aside. (You may want to trim noodles with scissors
to about 4 inches in length, to make serving easier.) Blanch whole
snow peas and set aside. Heat wok, add 1 tablespoon oil, when oil is
hot, add shrimp and stir-fry until pink. Set aside. DRESSING: In a
blender or food processor, mix ginger, garlic, egg yolk, egg white,
and lemon. Slowly drizzle in oil.
Mix in soy and cream. Set aside. Toss noodles, shrimps, and snow
peas. Mix in dressing to tastee. Garnish with scallions and
coriander. Serve at room temperature.
Servings: 4 servings
Chinese Pasta Salad With Creamy Ginger Dressi Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Italian; Pasta; Pasta Salad
The History of Recipes
We can track the history of `recipes` far back into antiquity, in fact as far back into recorded history as early Egypt, and possibly even further. In practice though, generally, these early cook books were just very simple hieroglyphic or cunieform recipes for preparing food.
In fact, the most ancient recipe discovered so far, according to experts in ancient history is a series of stone tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. Later on, in Roman times around 25BC a roman called Apicius wrote some documents showing how to cook the recipes prepared by his fellow Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvres, main meal and dessert, something we still use today. This early Roman chef recounts how the cooks of his times used many different spices, including a few that will be familiar to modern chefs like basil, rue and asafoetida. Later on in the 1400s, people returning from the crusades brought back many new foods and herbs from Arab cuisine, such as basil and rosemary. These new culinary innovations caused an explosion in recipe publications, most of which still exist in private cookery archives. For the next few years, the powerful and wealthy houses strove to serve the most extravagent meals, and because of this cooks and their collection of recipes increased in prestige. Notwithstanding that, it wasn`t until the 19th century that haute cuisine and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, testing, and publishing recipes to allow everyone to enjoy them. By the advent of the twentieth century, cook books are starting to become popular mostly as a result of higher levels of literacy, more spare time and a general increase in wealth. The introduction of the TV gave us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing everyone to access thousands of recipes like those on this recipe site. |
We hope you enjoy this Chinese Pasta Salad With Creamy Ginger Dressi recipe.
