RICE NOODLES WITH SHRIMP MY WAY
by CHEF DAN:
Serves
4
INGREDIENTS:
4
tablespoons grape-seed oil
1
tablespoon red curry paste
2
tablespoons curry powder
16
ounces rice noodles
4
tablespoons soy sauce
1
tablespoon brown sugar
1
pound shrimp, peeled, deveined, tails removed and cut into 1/2-inch pieces
4
eggs, lightly beaten
Pinch
of Tabasco salt
4
garlic cloves, minced
1
thumb size fresh ginger, grated
1
red bell pepper, seeded and cut into 2-inch matchsticks
2
shallots, sliced thin
1-cup
chicken broth
1
tablespoon lime juice
4
scallions cut on the bias into 1/2-inch pieces
8
ounces bean sprouts
DIRECTIONS:
1.
Soak
rice noodles in hot water for 20 minutes.
2.
Drain
with a pair of scissors cut in 3-inch pieces.
3.
In
a skillet, heat 2 tablespoons oil over medium-low heat when sizzling.
4.
Add
red curry paste stirring occasionally until fragrant.
5.
Add
curry powder and sauté for 2 minutes, remove from heat.
6.
Set
aside.
7.
In
a skillet heat 2 teaspoon oil over medium-high heat when simmering.
8.
Add
shrimp even layered, cook without moving for 90 seconds.
9.
Stir
and continue to cook until pink, slide shrimp to one side.
10.
Add
1 teaspoon oil to the skillet; add eggs add 1/4-teaspoon Tabasco salt, stir egg
gently for 1 minute.
11.
Stir
eggs into shrimp and continue to cook for 40 seconds.
12.
Transfer
egg-shrimp mixture to a bowl.
13.
Reduce
heat to medium, add 1 teaspoon oil when simmering.
14.
Add
ginger and garlic and sauté for 1 minute.
15.
Add
red pepper and shallots and sauté for 2 minutes.
16.
Transfer
to egg-shrimp bowl.
17.
Return
skillet to medium-high; add broth and bring to a simmer.
18.
Add
noodles and heat through.
19.
Add
noodles to shrimp bowl toss to combine.
20.
Top
with bean sprouts, scallions, and lime juice.
ENJOY DAN: BON-APPETITE!!
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