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              CLAY POT SHRIMP WITH BEAN THREAD NOODLES - GO

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Thai                             Seafood
                Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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       t            Dark Soy Sauce
   1       t            Asian Sesame Oil
   1       t            Sugar
     1/4   ts           Salt
                        Handful Of Cilantro Leaves
                        -----CILANTRO PESTO-----
   1       t            Whole White Or Black
                        Peppercorns
   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
  refrigerator.
  
  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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