Clay Pot Shrimp with Bean Thread Noodles Goong Ope Maw Din

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Try this Clay Pot Shrimp with Bean Thread Noodles Goong Ope Maw Din recipe, or contribute your own. "Seafood" and "Thai" are two tags used to describe Clay Pot Shrimp with Bean Thread Noodles Goong Ope Maw Din.


Ingredients

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Dry sherry
1 tb Fresh Ginger, Finely Chopped
1 lb Shrimp, Peeled & Deveined
1 ts Dark soy sauce
Cilantro Roots Or Leaves
1/4 c Chicken Stock
Peppercorns
1 tb Oyster Sauce
1 ts Asian Sesame Oil
Handful Of Cilantro Leaves
8 oz Bean Thread Noodles
1/4 c Cilantro Pesto (See Recipe)
CILANTRO PESTO
1 ts Whole White Or Black
1 tb Chinese Rice Wine Or:
2 tb Vegetable oil
2 tb Fish Sauce (Nam Pla)
And Stems
2 tb Coarsely Chopped Fresh
1 ts Sugar
2 tb Coarsely Chopped Garlic
1/4 ts Salt
1/3 c Coarsely Chopped Green Onion

Original recipe makes 6 Servings

Servings  

Preparation

CILANTRO PESTO: Using a mortar 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 ingredients into a fairly smooth paste in the mortar 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. From: Real Thai, The Best Of Thailands Regional Cooking by Nancie McDermott, 1992 Chronicle Books ISBN 0-8118-0017-2. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

Calories Per Serving: 184 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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