Shrimp with rice noo­dles in co­conut milk

The Hamilton Spectator - - GO - Water­loo Re­gion Record

1 400-gram pack­age (31 to 40) Pa­cific white shrimp, raw, peeled 30 mL (2 ta­ble­spoons) soy sauce 30 mL (2 ta­ble­spoons) lime juice 1 mL (quar­ter tea­spoon) Sriracha sauce 1 225-ml pack­age of rice noo­dles 45 mL (3 ta­ble­spoons) peanut oil 1 onion, sliced Half a red pep­per, sliced 2 gar­lic cloves, diced 5 mL (1 tea­spoon) gin­ger, minced 5 mL (1 tea­spoon) red curry paste 250 mL (1 cup) bok choy, chopped 1 400-mL can, co­conut milk Gar­nish: 1 green onion, chopped, 45 mL (3 ta­ble­spoons) cilantro and juice from half a lime In a bowl, mar­i­nate the shrimp in the soy sauce, lime juice and Sriracha and set aside as you pre­pare other ingredients. Boil wa­ter in a large pot. Once boil­ing, re­move from the stove­top and place the rice noo­dles in the pot. Stir and let sit for about four min­utes. Drain in cold wa­ter. In a fry­ing pan, heat the peanut oil and fry the onions and red pep­pers un­til soft. Add the gar­lic to the mid­dle of the pan and let it fry with the pep­pers and onions around the edge of the pan. Add the gin­ger and the curry paste and stir. Make a hole in the mid­dle again and pan fry the shrimp. Once pink re­move to a bowl. Add the chopped bok choy to the mid­dle of the pan. There should be ex­cess liq­uid from the shrimp and let the bok choy cook. Put a lid on the pan and let cook for 5 min­utes. Put the shrimp back into the pan and pour in the co­conut milk. Stir. Slowly add the noo­dles un­til the sauce is mixed into noo­dles. Gar­nish each serv­ing with green onions, fresh cilantro and a squeeze of lime juice.


Rice noo­dles served in creamy co­conut milk, curry paste and fresh cilantro.

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