CLAY POT SHRIMP WITH BEAN THREAD NOODLES

      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
            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.
[ add our full cookbook to your website ] [ Search The Cookbook ]