Thai Clay Pot Shrimp With Bean Thread Noodles recipes

Thai Clay Pot Shrimp With Bean Thread Noodles recipes. thai food ingredients list here.

Ingredients:

• 8 ounce Bean Thread Noodles
• 2 tbsp vegetable Oil
• 1/4 cup Cilantro Pesto (See Recipe)
• 1 tbsp Fresh Ginger, Finely Chopped
• 500g Shrimp, Peeled & Deveined
• 1/3 cup Coarsely Chopped Green Onion
• 1/4 cup Chicken Stock
• 2 tbsp Fish Sauce
• 1 tbsp Oyster Sauce
• 1 tbsp Chinese Rice Wine Or Dry Sherry
• 1 tsp Dark Soy Sauce
• 1 tsp Asian Sesame Oil
• 1 tsp Sugar
• 1/4 tsp Salt
• Handful Cilantro Leaves.

how to:

1. 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

2. 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

3. 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.

how to Cilantro Pesto:

ingredients:

• 1 tsp Whole White Or Black Peppercorns
• 2 tbsp Coarsely Chopped Fresh Cilantro Roots Or Leaves And Stems
• 2 tbsp Coarsely Chopped Garlic.

how to:

1. Using a mortor and pestle or a spicegrinder, crush or grind the peppercorns to a fine powder. 

2. 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. 

3. 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 tbsp 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 cover it and seal tightly. 

4. It will keep nicely for about 1 week in the refrigerator.

thanks

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