BAKED SHRIMPS WITH GLASS NOODLES (TANGHOON)
I got this recipe from Delicious Asian Seafood recipe booklet. I made this for dinner when my two picky younger sisters came visit me from Malaysia. They were 'wow-ed'!Between the four of us (my bf, my sisters and I), no leftovers at all!
Provided by WaterMelon
Categories Asian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
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.
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