Half a kilo of shrimp, a meal for four

Here’s how to feed a family of four with a half kg of shrimp: it starts with a visit to the fish market, and ends with a dish of spicy, deeply flavourful shrimp-flecked rice noodles.

You’ll first want to look for wild shrimp in the shell, fresh or frozen, unless you have access to sustainably raised farmed shrimp. Be aware that most farmed frozen shrimp, though inexpensive, are of dubious origin, and are likely dipped in some kind of preservative solution. I’d rather get a small amount of higher-priced wild 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 pieces. In a few minutes, you’ll have a nice pile.

You are essentially making a flavourful mixture of spiced minced shrimp that’s similar in shape and bite to crumbled sausage. You’ll add ginger, garlic, soy sauce, scallions, sesame oil and hot red pepper and let the flavours meld. The longer it rests in the fridge, the more aromatic the mixture becomes. (By the way, this mixture could also be used as a won ton filling, but that’s another story and a bigger project.)

For this recipe, an optional but desirable ingredient is dried shrimp, found in Latin American and Asian groceries. I buy mine in Manhattan’s Chinatown, where a generic type and a superior quality wild dried shrimp from Louisiana are available. It’s surprising how just a tablespoon deepens the flavour of the shrimp mixture. (If you do end up seeking out dried shrimp, don’t let it languish in the back of your pantry. It can also be used to enhance fish stews.)

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 well-seasoned shrimp meat and its juices.

Sprinkled with chopped peanuts and a few herb sprigs, your dinner for four is ready. It’s that easy.