Tuesday, April 14, 2009
Shrimp stir fry - Date Night
12 large shrimp (for two) peeled and the skins reserved
1 one small onion diced
about a cm knob of ginger
2 cloves of garlic
tablespoon of flour
half of one chinese pork sausage
Very thin rice noodles
mong bean sprouts
handful of fresh basil
I set the noodles to soak for 5 min while I started the cooking
I toasted the shrimp shells along with the flour till the shells turned pink and the flour dark brown.
with the pan hot I added about a cup and a half of water, a dollop of oyster sauce and a shot of soy sauce and let it reduce by half. The broth becomes dark and slightly thick from the flour (but also the soy and oyster sauce). I then drained it setting the stock aside and discarding the shells.
In the same pan back to temperature I added olive oil and the onions and ginger with a pinch of salt.
Then I added the sausage chopped in bits, the mong beans, and half the basil chopped. when the onion just began to brown I removed and set aside.
Again in the same pan I added the shrimp and drained noodles. (this may not be the best way to do this, as the noodles are difficult to toss, well at least in my pan, likely a wok would work much better)
when the shrimp where about half done I deglazed with the shrimp stock and returned the vegetables to the pan. Most of the liquid either evaporates or gets sucked in by the noodles.
I served it with some fresh basil over top and Siracha on the side.
Turned out very good, cooked in about 40 minutes total prep and cook time.