Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Thai Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 & feveined
1/3 c Green onion -- coarsely chopped
1/4 c Chicken stock
2 tb Fish sauce (nam pla)
1 tb Oyster sauce
1 tb Chinese rice wine -OR-
1 tb Dry sherry
1 ts Dark soy sauce
1 ts Asian sesame oil
1 ts Sugar
1/4 ts Salt
Handful of cilantro leaves
Cilantro Pesto:
1 ts Whole white or black
- peppercorns
2 tb Fresh cilantro roots or
- leaves and stems --
- coarsely chopped
2 tb Garlic -- coarsely chopped
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 ingredients into 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.
Makes about 1/4 cup.
For an industrial strength batch use 1 tb peppercorns, 1/2 c
cilantro roots, and 1/2 c 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.
