ROCK SHRIMP WITH SPICY CREAMY SAUCE
Steps:
- Add enough oil in skillet to come 2 inches up the side of the pan. Heat oil to 375 degrees F.
- In a small mixing bowl, whisk together mayonnaise, heavy cream and Szechuan seasoning.
- Once oil is heated, in a large bowl combine tempura mix and ice water. Mixture will be thick and lumpy. Working in batches, dip rock shrimp in batter (shaking off any excess) and add to oil. Fry for 2 to 4 minutes or until golden brown. Remove shrimp from oil and drain with a slotted spoon. Make sure oil temperature does not fall below 350 degrees F. Skim oil between batches.
- In a large bowl toss cooked shrimp in sauce until lightly coated. Serve warm on endive leaves. Top with french-fried onions.
POPS' SINGAPORE NOODLES
Chinese restaurants in Europe made this noodle dish famous. It was later introduced to the U.S. in the late 1980s. It is a very refreshing dish with fluffy curried rice noodles mixed with meats and vegetables. Like fortune cookies and chop suey invented in the U.S. but not found in the East, Singapore noodle is not found in Singapore.
Provided by Ming Tsai
Categories main-dish
Time 52m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Marinate shrimp and sliced chicken together in soy sauce, wine, cornstarch and white pepper for 20 minutes. In a hot wok coated well with oil, stir fry ginger, scallions and garlic. Add marinated shrimp and chicken to oil and stir fry quickly for 30 seconds to one minute. Remove shrimp and chicken and set aside. Use same oil to stir fry bean sprouts, peppers and onions. Season and cook for 1 minute and set aside. Wipe out wok and coat well with oil. When oil is smoking hot, add 2 beaten eggs and rotate the pan so as to quickly spread the eggs into a pancake shape. While the egg is still partially fluid, add rice noodles to the wok. Stir and fold noodles and the eggs should be broken up into small pieces and dispersed uniformly. Continue to stir to avoid noodles from sticking to the pan. Add curry powder and check for seasoning. When noodles are steaming hot, add back shrimp, chicken and vegetables to the noodles and continue to mix and stir until everything is steaming hot.
- PLATING Serve family style on an oval platter.
TROPICAL ASIAN CURRY PASTE
Steps:
- Using a food processor and a sharp metal blade, puree the tumeric, galangal, cilantro, garlic lemon grass and lime juice. Make sure a smooth puree is achieved. Add shallots, chiles, spices and salt. While pureeing, drizzle in the oil. Check for seasoning. Can store in refrigerator and will hold at least 2 weeks.
CURRY NOODLES WITH SHRIMP AND COCONUT
Here is a quick, zesty summer meal, easy to throw together after a day at the beach. You can use the recipe as a template, substituting chicken, tofu or vegetables for shrimp, if desired.
Provided by David Tanis
Categories dinner, noodles, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Cook rice noodles according to package directions, then drain and rinse well with cool water. Set aside. Keep a pot of boiling water on stove for reheating noodles later.
- Toast coriander seeds, cumin seeds, fennel seeds and allspice berries in a dry pan over medium heat until fragrant, then grind in a spice mill or with a mortar and pestle.
- Put coconut oil in a wide skillet over medium heat. Add onions and cook until softened, about 5 to 8 minutes. Add lemongrass, garlic and ginger to softened onions and cook for 2 minutes more.
- Season with salt and pepper, then add ground coriander, cumin, fennel and allspice. Add turmeric, cayenne, lime zest and juice, fish sauce and coconut milk. Simmer gently for 5 minutes.
- Season shrimp and cherry tomatoes with salt. Add to pan and cover until shrimp are cooked, 3 to 4 minutes.
- Dip noodles briefly in hot water to reheat, then drain and divide among bowls. Spoon shrimp, tomatoes and sauce over each serving. Sprinkle with scallions and garnish with cilantro, basil and mint leaves.
Nutrition Facts : @context http, Calories 486, UnsaturatedFat 2 grams, Carbohydrate 57 grams, Fat 22 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 19 grams, Sodium 735 milligrams, Sugar 3 grams, TransFat 0 grams
SINGAPORE NOODLE CURRY SHRIMP
One skillet, and it's dinner!
Provided by Martorella
Categories World Cuisine Recipes Asian
Time 25m
Yield 6
Number Of Ingredients 14
Steps:
- Combine chicken broth, oyster sauce, soy sauce and sugar in a small bowl, and set aside.
- In a large skillet, heat the oil over medium-high heat. Add curry powder, garlic, and ginger; stir-fry for 10 seconds. Add peppers, onions, and scallions; stir-fry for 3 to 5 minutes. Stir in chicken stock mixture, and bring to a boil over high heat. Add shrimp and peas, and cook until hot. Add noodles, and cook until dish is heated thoroughly. Serve immediately.
Nutrition Facts : Calories 230.5 calories, Carbohydrate 25 g, Cholesterol 110.5 mg, Fat 7.6 g, Fiber 2.7 g, Protein 14.8 g, SaturatedFat 1.4 g, Sodium 490.6 mg, Sugar 3.7 g
GREEN CURRY SHRIMP WITH NOODLES
Categories Pasta Shellfish Sauté Quick & Easy Dinner Lunch Seafood Shrimp Curry Noodle Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Purée shallots, lemongrass, garlic, ginger, and cilantro stems in a blender with curry paste, sugar, salt, turmeric, and water until as smooth as possible, about 1 minute.
- Heat oil in a 4-quart wide heavy pot over moderate heat until hot but not smoking, then cook curry paste mixture, stirring frequently, until it just begins to stick to bottom of pot, 8 to 10 minutes. Add coconut milk and broth and simmer, uncovered, stirring occasionally, until reduced to about 3 2/3 cups, 8 to 10 minutes.
- While sauce simmers, cook noodles in a 6-quart pot of boiling salted water, uncovered, stirring occasionally, until tender, 4 to 6 minutes. Drain in a colander and rinse under cold water. Drain noodles well and divide among 4 large bowls.
- Add shrimp to sauce and simmer, stirring, until just cooked through, 2 to 3 minutes. Remove from heat and stir in fish sauce and salt and pepper to taste. Ladle shrimp and sauce over noodles.
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