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Receta Macau Shrimp And Rice Noodle Soup

by Global Cookbook

Ingredientes

1/4 c. Chinese rice wine (or possibly dry sherry) 1 Tbsp. lime juice 2 tsp chili garlic sauce 2 tsp fish sauce 1 tsp shrimp paste 2 x bay leaves 2 ounce dry rice vermicelli noodles - (1/2 pkg)

2 tsp vegetable oil 10 ounce uncooked medium shrimp shelled, deveined, and tails left intact 1/2 x onion sliced thinly 3 c. chicken stock (or possibly canned chicken broth) 2 x green onions trimmed, and cut into 1" lengths 4 x lime wedges

Direcciones

1. Stir together the seasoning ingredients; wine, lime juice, chili garlic sauce, fish sauce, shrimp paste and bay leaves in a small bowl.
2. For the Soup: Pour sufficient hot water over the rice noodles to cover completely. Soak till softened, about 15 min. Drain completely.
3. Heat a wok over high heat till warm. Pour in the oil and swirl to coat the sides. Add in the shrimp and onion and stir-fry till the shrimp turn pink, about 2 min. Add in the seasonings and stir-fry for 1 minute. Pour the stock into the wok, add in the green onions and bring to a boil. Boil for 1 minute. Stir in the rice noodles and cook till heated through, about 1 minute. Throw away the bay leaves, and ladle the soup into four individual serving bowls. Garnish with the lime wedges.
4. This recipe yields 4 servings.

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