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Ингредиенты
- 8 ounce bean thread noodles
- 2 Tbsp. vegetable oil
- 1/4 c. cilantro pesto, (see recipe)
- 1 Tbsp. fresh ginger, finely minced
- 1 lb shrimp, peeled & deveined
- 1/3 c. coarsely minced green onion
- 1/4 c. chicken stock
- 2 Tbsp. fish sauce, (nam pla)
- 1 Tbsp. oyster sauce
- 1 Tbsp. Chinese rice wine or possibly: dry sherry
- 1 tsp dark soy sauce
- 1 tsp Asian sesame oil
- 1 tsp sugar
- 1/4 tsp salt
- 1 handf cilantro leaves
- 1 tsp whole white or possibly black peppercorns
- 2 Tbsp. coarsely minced fresh cilantro roots or possibly leaves and stems
- 2 Tbsp. coarsely minced garlic
Инструкции
- CILANTRO PESTO: Using a mortar and pestle or possibly a spice grinder, crush or possibly grind the peppercorns to a fine pwdr. Combine the pepper, cilantro roots and garlic; work the three ingredients into a fairly smooth paste in the mortar or possibly in a small blender or possibly food processor. If you use a blender or possibly food processor, you may need to add in a little vegetable oil or possibly water to ease the grinding. Make about 1/4 c.. For an industrial strength batch use 1 tbsp. peppercorns, 1/2 c. cilantro roots and 1/2 c. 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 in hot water to cover. Soak the noodles till they become limp and white, about 15 min.
- Drain and set aside. You should have about 5 c. softened noodles. In a large clay pot or possibly flameproof, heavy-bottomed casserole, heat the oil over medium heat till warm, about 1 minute. Add in the pesto and stir-fry till fragrant, about 1 minute, adding a little more oil if it sticks or possibly burns. Add in the ginger and shrimp and stir-fry for 1 minute. Toss in the green onion, turning the mix 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 that you cooked the shrimp mix. Scrape the shrimp mix over the noodles and pour in the chicken stock mix. 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 till the noodles are soft and clear and the shrimp is done, about 10 min. Sprinkle with the cilantro leaves and serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 6 servings | |
| Calories 144 | |
| Calories from Fat 59 | 41% |
| Total Fat 6.64g | 8% |
| Saturated Fat 0.7g | 3% |
| Trans Fat 0.12g | |
| Cholesterol 115mg | 38% |
| Sodium 821mg | 34% |
| Potassium 199mg | 6% |
| Total Carbs 3.54g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.1g | 1% |
| Protein 16.14g | 26% |
