*  Exported from  MasterCook  *

             Clay Pot Shrimp With Bean Thread Noodles

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.


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