SPICY MINCED SHRIMP WITH RICE NOODLES
Ingredients:
450g dry flat rice noodles (sometimes called rice stick noodles About 450g wild shrimp, in the shell, fresh, or frozen and thawed (about 24 pieces) 2 fresh red Fresno chillies or green Serrano chillies, seeds removed, if desired, finely chopped (or substitute 1tsp red-pepper flakes) 2 tbsp dried shrimp, finely chopped (optional) 1 tbsp rice vinegar 2 tbsp soy sauce 2 tsp toasted sesame oil, plus 1tsp 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)
Preparation:
1. Soak noodles in a large bowl of lukewarm water. Leave until softened but still firm, about 15 min. Drain and rinse well with cold water. Set aside. (Alternately, boil noodles for 2 or 3min, 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 1cm-wide slices. In a large bowl, combine shrimp, chopped chillies, dried shrimp (if using), rice vinegar, soy sauce, 2 tsp sesame oil, mirin, garlic, ginger, salt and scallions. Mix well to distribute ingredients throughout. Refrigerate for at least 20min (or, preferably, up to 24hrs). 3. Put coconut oil in a large wok or wide castiron 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 3 or 4min. 4. Add noodles to pan and toss briefly, just to heat through. Drizzle with 1 tsp 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.