USE YOUR NOODLES
Here’s how to feed a family of four with a pound of shrimp: it starts with a visit to the fish market, and ends with a dish of spicy, deeply flavourful shrimp-flecked rice noodles.
Look for wild shrimp in the shell, fresh or frozen, unless you have access to sustainably raised farmed shrimp.
Ask to have the shrimp peeled and deveined, or do it yourself at home. Then, start chopping: using a large knife, cut the shrimp crosswise into rough quarter- to half-inch pieces. In a few minutes, you’ll have a nice pile.
Once you’ve marinated the chopped shrimp, stir-fry it in a large wok or frying pan over high heat until it sizzles and achieves a crumbly texture, just as you would when frying any other sort of minced meat. It’s then combined with cooked rice noodles, just to heat them through and coat them with the wellseasoned shrimp meat and its juices.
Sprinkled with chopped peanuts and a few herb sprigs, your dinner for four is ready.
Spicy Minced Shrimp with Rice Noodles
Makes 4 servings
1 pound dry flat rice noodles (sometimes called rice stick noodles)
About 1 pound wild shrimp, in the shell, fresh, or frozen and thawed (about 24 pieces)
2 fresh red Fresno chilies or jalapenos, seeds removed, if desired, finely chopped (or substitute 1 teaspoon red-pepper flakes)
2 tablespoon dried shrimp, finely chopped (optional)
1 tbsp rice vinegar
2 tbsp soy sauce
2 tsp toasted sesame oil, plus 1 tsp for drizzling
2 tbsp mirin or sherry (if using sherry add 1 tsp sugar)
1 tsp grated garlic (about 2 or 3 cloves)
1 tbsp grated ginger
1 tsp kosher salt, plus more as necessary
3 tbsp chopped scallions
3 tbsp coconut or vegetable oil Basil leaves, cilantro sprigs and 2 tbsp chopped roasted peanuts, for garnish Lime wedges, for serving (optional)
Total time: 45 minutes
1. Soak noodles in lukewarm water. Leave until softened but still firm, about 15 minutes. Drain and rinse well with cold water. Set aside. (Or, boil noodles for two or three minutes, then drain and rinse well with cold water.)
2. Meanwhile, peel shrimp and
make the seasoned shrimp mixture: with a large knife, cut the shrimp crosswise into rough ¼to ½-inch slices. In a large bowl, combine shrimp, chopped chilies, dried shrimp (if using), rice vinegar, soy sauce, 2 teaspoons sesame oil, mirin, garlic, ginger, salt and scallions. Mix well to distribute ingredients throughout. Refrigerate for at least 20 minutes (or, preferably, up to 24 hours).
3. Put coconut oil in a large wok or wide cast-iron skillet over high heat. When oil looks wavy, add shrimp-sausage mixture, breaking it up with a wooden spoon, until it looks crumbly. Stir-fry until pieces are lightly browned, about three or four minutes.
4. Add noodles to pan and toss briefly, just to heat through. Drizzle with 1 teaspoon sesame oil. Taste and add a little more salt if necessary. Transfer to bowls and garnish with basil leaves, cilantro sprigs, chopped peanuts and lime wedges, if using.