[CH] Tonights Dinner - Shrimp w/Chinese Noodles & Spicy Garlic Sauce
RisaG (radiorlg@yahoo.com)
Sun, 22 Dec 2002 18:03:46 -0800 (PST)
This was sooooooo good. Steve said they were the best
shrimp I've ever made. The recipe was an adaptation of
a Wolfgang Puck recipe from his new book - Live, Love,
Eat - The Best of Wolfgang Puck.
I pan fried the shrimp instead of deep frying. They
were so crispy and delicious. The sauce was a deep
flavored chinese sauce.
I used ramen noodles instead of fresh chinese egg
noodles since I can't buy those anywhere nearby.
Also, I used Splenda instead of sugar. If using sugar,
place it in the pan with the garlic and let it
caramelize a bit first.
I recommend this highly.
* Exported from MasterCook *
Pan Fried Shrimp with Ramen Noodles & Spicy
Garlic Sauce
Recipe By : Adapted from Live, Love, Eat by
Wolfgang Puck
Serving Size : 4 Preparation Time :0:00
Categories : Noodles
Oriental
Seafood
Amount Measure Ingredient -- Preparation
Method
-------- ------------
--------------------------------
oil -- for pan frying
Sauce:
1 tbsp vegetable oil -- "beef" flavor
2 tbsp roasted garlic
1 tbsp Splenda Sweetener
1/2 cup rice wine
2 tbsp rice wine vinegar
1 tbsp dark soy sauce -- also called
Thick
1/2 cup green beans -- small
1/2 cup scallions (both white & green)
-- trimmed
1 tbsp chile paste
Shrimp:
kosher salt
2 pkg ramen noodles
1/2 lb large shrimp (6-7 each) --
deveined & tail rem.
freshly ground black pepper
1/4 cup all-purpose flour
1/4 tsp asian sesame oil
For sauce: Heat a wok over medium-high heat. Heat oil
until hot, but not smoking. Add garlic and saute until
golden, about 2 minutes. In a measuring cup, combine
Splenda, rice wine, rice wine vinegar and dark soy
sauce. Add to wok and stir to deglaze pan. Add green
beans* and 1/2 the scallions. Stir-fry for 1 minute.
Add chili paste and continue to cook until the sauce
has reduced by half, about 5 minutes.
For noodles:
While the sauce reduces, add salt to 2 cups of boiling
water. Place ramen noodles (broken into pieces) into
water and let cook for 3 minutes. Separate with a fork
or a pasta spork. Drain well. Place in cold water for
a few minutes and drain well again.
For shrimp:
Season shrimp with salt and pepper. Toss with the
flour to coat them lightly. Shake off the excess
flour. Place in a pan, or wok, with some heated oil.
Cook on one side for 2 minutes until shrimp are pink
and no longer an opaque white. Turn over and cook for
another 2 minutes until fully cooked. Remove to a
paper towel lined plate.
To serve: divide noodles among 4 bowls. Top with
sauce. Arrange the shrimp over and around each portion
and garnish with remaining scallions. Drizzle the
sesame oil over the noodles and serve.
- - - - - - - - - - - - - - - - - -
NOTES : Risa's notes:
* Blanch the green beans for a couple of minutes
before adding them to the sauce mixture. Drain them
well and then place in ice water or very cold water
for a few minutes to set the color. Drain well and add
to sauce.
Wolfgang Puck says that this recipe is presented in
Chinois on Main but as a squid recipe.
His notes:
Please don't be scared off by the length of this
recipe, which is based on a favorite dish featuring
squid that we serve at my Asian restaurant, Chinois on
Main. It's really very easy. You can make the sauce
ahead of time. Then, when you're ready to eat, all you
have to do is cook the noodles and fry the shrimp.
You'll find the rice wine and rice vinegar, the soy
and chili paste, and the chinese egg noodles in Asian
markets or well-stocked supermarkets.
Yummy,
RisaG
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