Clay pot shrimp with bean thread noodles - goong ope maw
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Clay pot shrimp with bean thread noodles - goong ope maw
  Shrimp    Noodles    Thai    Seafood    Pasta    Beans  
Last updated 6/12/2012 1:00:24 AM. Recipe ID 23550. Report a problem with this recipe.
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      Title: Clay pot shrimp with bean thread noodles - goong ope maw 
 Categories: Thai, Seafood, Pasta
      Yield: 6 Servings
      8 oz Bean Thread Noodles
      2 tb Vegetable Oil
    1/4 c  Cilantro Pesto (See Recipe)
      1 tb Fresh Ginger, Finely Chopped
      1 lb Shrimp, Peeled & Deveined
    1/3 c  Coarsely Chopped Green Onion
    1/4 c  Chicken Stock
      2 tb Fish Sauce (Nam Pla)
      1 tb Oyster Sauce
      1 tb Chinese Rice Wine Or:
           Dry Sherry
      1 ts Dark Soy Sauce
      1 ts Asian Sesame Oil
      1 ts Sugar
    1/4 ts Salt
           Handful Of Cilantro Leaves

MMMMM-----------------------CILANTRO PESTO----------------------------
      1 ts Whole White Or Black
      2 tb Coarsely Chopped Fresh
           Cilantro Roots Or Leaves
           And Stems
      2 tb Coarsely Chopped Garlic
  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
  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.

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Recipe ID 23550 (Apr 03, 2005)

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