THAI GINGER SHRIMP WITH GLASS NOODLES ENJOY DAN:

THAI GINGER SHRIMP AND GLASS NOODLES BY CHEF DAN:

Serves 4

INGREDIENTS:

12-15 shrimp, shelled and deveined with tails on (shells reserved)

1 tablespoon sesame oil

2 shallots, thinly sliced

3 garlic cloves, minced

15 thin slices fresh ginger, thinly sliced

1 tablespoon coriander powder

Pinch of sea salt and fresh ground black pepper

 THE SAUCE:

2 tablespoon EACH lime juice and oyster sauce

1 tablespoon EACH fish sauce and mirin

2 tablespoons soy sauce

1 teaspoon toasted sesame oil

1 garlic cloves, minced

1/2-teaspoon red pepper flakes

1/2-cup shrimp stock, (made from shrimp shells)

THE SALAD:

10 ounces Thai Vermicelli noodles

3 cups iceberg lettuce, shredded

2 carrots, cut into match sticks

1 cucumber, cut into match sticks

1 cup bean sprouts

DIRECTIONS:

1.   Soak the glass noodles in hot water for 20 minutes.

2.   Drain and set aside.

3.   Whisk together the sauce ingredients in a bowl.

4.   Place the noodles and shrimp in a shallow dish and pour the sauce over

5.   Toss to coat and let rest for about 10 minutes.

6.   In a wok add sesame oil over medium-high heat and when sizzling.

7.    Add shallots and sauté for 3-4 minutes, add ginger and garlic and sauté 1 minute.

8.   Season with marjoram leaves salt and pepper.

9.   Add shrimp sauce mixture, along with glass noodles toss to mix.

10.                Stir-fry for 4-5 minutes, until heated through and the shrimp are opaque.

11.                Arrange the noodle-shrimp mixture in a bowl; add salad mixture to the shrimp mixture and toss to incorporate.

ENJOY DAN:                                                          BE STRONG KEEP FAITH!!