Pep­pered Shrimp and Sesame Noodles

This is com­fort­ing restau­rantstyle food you can make in your own kitchen!

Yummy (Philippines) - - Everyday Recipes -

Serves 4 Prep Time 10 min­utes Cook­ing Time 20 min­utes

FOR THE PEP­PERED SHRIMP ✔ 1 kilo large shrimp, de­veined ✔ 1 tea­spoon whole black pep­per­corns,

crushed and di­vided ✔ 2 tea­spoons sea salt, di­vided ✔ 2 ta­ble­spoons veg­etable oil ✔ 6 cloves gar­lic, minced ✔ lemon wedges, to serve

FOR THE SESAME NOODLES ✔ 450 grams fresh wide miki noodles ✔ 2 ta­ble­spoons sesame oil,

plus ex­tra to toss ✔ 3½ ta­ble­spoons soy sauce ✔ 2 ta­ble­spoons rice vine­gar ✔ 1 ta­ble­spoon peanut but­ter

(prefer­ably unsweet­ened) ✔ 1 ta­ble­spoon sugar ✔ 1 ta­ble­spoon finely grated gin­ger ✔ 2 tea­spoons minced gar­lic ✔ 2 tea­spoons chili-gar­lic paste,

or to taste ✔ 1 small cu­cum­ber, sliced thinly ✔ fried peanuts, crushed

1 Make the pep­pered shrimp: Pat shrimp dry. Place shrimp, half the crushed pep­per­corns, and half of the salt in a bowl. Toss to coat shrimp. 2 Heat veg­etable oil in a wok or a large pan over medium-high heat. Add gar­lic, and the rest of the pep­per­corns and salt; stir-fry for 1 minute. 3 Add shrimp and stir-fry un­til opaque, about 3 to 5 min­utes. Do not overcook. 4 Place shrimp and lemon wedges on a serv­ing plate. Set aside. 5 Make the sesame noodles: Boil noodles in a large pot of wa­ter for about 5 min­utes (they should still be a bit chewy). Drain, rinse with cold wa­ter, then drain again. Toss noodles with some sesame oil to keep them from stick­ing to each other. 6 Whisk to­gether 2 ta­ble­spoons sesame oil, soy sauce, vine­gar, peanut but­ter, sugar, gin­ger, gar­lic, and chili-gar­lic paste in a bowl. Taste then ad­just seasoning. It should be a bal­ance of sweet, spicy, and salty, with a bit of zing from the gin­ger. 7 Pour sauce over noodles and toss. Place noodles and cu­cum­ber slices on the plate along­side the shrimp. Top noodles with peanuts and cilantro, if de­sired.

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