Best Baked Shrimps With Glass Noodles Tanghoon Recipes

Baked Shrimps With Glass Noodles (tanghoon) image

Provided by WaterMelon

Categories Asian

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

4 stalks cilantro (with roots intact)
2 1/2 inches old ginger, peeled and smashed with cleaver
1 tablespoon canola oil
3 cloves garlic, chopped
1 teaspoon ground coriander
1 teaspoon white pepper
1 cup chicken stock
1 tablespoon fish sauce
1/2 teaspoon dark soy sauce
1 cup softened rice noodles, drained (100g)
1 kg large shrimp or 1 kg shrimp

Steps:

Soak glass noodles in warm water, for 15mins or so.
Do not let it get too mushy.
Preheat oven to 180C/ 350F.
Cut the roots off the cilantro stalks, about 2" from the bottom.
Clean the roots, then smash with back of a cleaver.
Chop the cilantro leaves and set aside for garnishing.
Heat oil in a skillet or flame-proof casserole dish and saute the garlic, cilantro roots, ginger, ground coriander seeds and pepper for 5 mins until fragrant.
Add chicken stock, fish sauce, dark soy sauce and glass noodles.
Bring to boil, then turn off the heat.
Transfer mixture to a baking dish (if not using a flame-proof casserole).
Add the shrimps and bake for approx 10 mins, covered, until shrimps are pink (the exact time depends on the size of the shrimps).
Garnish with chopped cilantro and serve hot.

Glass Noodles With Shrimp and Spicy Mustard Sauce image

Provided by Kay Chun

Time 30m

Yield 4 servings

Number Of Ingredients 12

12 ounces dried sweet potato noodles (glass noodles)
1 pound peeled and deveined jumbo shrimp (about 20)
2 tablespoons hot Asian mustard powder
6 tablespoons distilled white vinegar
2 tablespoons minced fresh ginger
1 teaspoon granulated sugar
6 tablespoons safflower or canola oil
Kosher salt and black pepper
2 Persian cucumbers, thinly sliced
1 red bell pepper, cored, seeded and very thinly sliced
Sliced scallions, for garnish
4 hard-boiled eggs, halved, for serving (optional)

Steps:

In a large pot of boiling water, cook noodles according to package directions until tender, about 8 to 10 minutes. Using tongs, transfer noodles to a colander and rinse under cold water until cool; drain well.
In the same pot of boiling water, add shrimp. Poach over high until pink and just opaque throughout, 2 minutes. Drain shrimp and rinse under cold water.
While the noodles cook, in a large bowl, combine mustard powder and 2 tablespoons very hot water; mix well. Let stand for 5 minutes to bloom. Add vinegar, ginger and sugar. Whisking constantly, drizzle in oil until well combined; season with salt and pepper. Reserve 1/3 cup of this dressing in a small bowl.
Add cooled noodles to the large bowl of mustard sauce, season with salt and pepper, and toss until noodles are evenly coated. (Using clean hands works best, but otherwise use tongs.) Add shrimp, cucumbers, bell pepper and the reserved 1/3 cup dressing; season with salt and pepper, and toss until well combined. Season to taste.
Divide noodle mixture among shallow bowls. Garnish with scallions and eggs, if using.