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Thai Shrimp Stir-Fry
Serves 4
- 1/2 lb (250 g) rice noodles
- salt
- 3 tbsp sunflower or corn oil
- 1 red pepper, cored, seeded, and cut into thin strips
- 1 carrot, cut into thin strips
- 1 fresh green chili, cored, seeded, and cut into thin strips
- 1-in (2.5-cm) piece offresh ginger, peeled and cut into thin strips
- 1 garlic clove, crushed
- 8 scallions, sliced
- 2 lemongrass stalks, trimmed, peeled, and sliced
- 1 lb (500 g) cooked peeled jumbo shrimp
- 2 tbsp white vinegar
- 2 tbsp soy sauce
- juice of 1/2 lime
- 1 tbsp sesame oil
- 3 tbsp chopped fresh cilantro to garnish
STEPS :
- Put the rice noodles into a large saucepan of boiling salted water, stir to separate
the noodles, then turn off the heat, cover, and leave to stand for 4 minutes. Drain
well and set aside.
- Heat 1 tbsp of the sunflower oil in a wok or large skillet. Add the red pepper,
carrot, chili, ginger, garlic, scallions, and lemongrass, and then stir-fry over
high heat for 2 minutes.
- Add the shrimp and stir-fry for 1 minute, then stir in the noodles. Add the remaining
sunflower oil, the vinegar, soy sauce, lime juice, and sesame oil and stir-fry for
1 minute.
- Sprinkle with the chopped cilantro, and serve immediately.
SCALLOP STIR-FRY
Substitute 11/2 lb (750 g) scallops for the jumbo shrimp. Stirjry for about 5 minutes,
then add the red pepper, carrot, chili, fresh ginger, garlic, scallions, and lemongrass,
and stirjry for 2 minutes longer. Add the drained noodles and proceed as directed
in the recipe.
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