[CH] Correction - Pan Fried Shrimp Recipe

RisaG (radiorlg@yahoo.com)
Mon, 23 Dec 2002 18:14:14 -0800 (PST) 

I was notified by one of the listmembers that there
was an incorrect ingredient in the Pan Fried Shrimp
w/Ramen Noodles & Spicy Garlic Sauce that I posted
last night. 

For some reason, whenever I write Vegetable Oil,
Mastercook places "Beef" flavor next to it. Don't know
why. 

I corrected it. This is the corrected version of the
recipe:

                     *  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
   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.

RisaG

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