SPICY MINCED SHRIMP WITH RICE NOODLES

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Spicy Minced Shrimp With Rice Noodles image

This is an easy dish to make, but the method is a bit unusual. First, you make what is essentially a flavorful sausage-like mixture of chopped shrimp (which could also be used as a won ton filling), then stir-fry the mixture over high heat until it crumbles, releasing its flavor into the pan. To make it a simple, satisfying meal, this stir-fry is tossed with cooked rice noodles. If you can find it, dried shrimp, available in most Asian or Latin American grocers, add depth: Keep an eye out for some from Louisiana, made with wild shrimp.

Provided by David Tanis

Categories     dinner, lunch, weekday, noodles, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

1 pound dry flat rice noodles (sometimes called rice stick noodles)
About 1 pound wild shrimp, in the shell, fresh, or frozen and thawed (about 24 pieces)
2 fresh red Fresno chiles or green Serrano chiles, seeds removed, if desired, finely chopped (or substitute 1 teaspoon red-pepper flakes)
2 tablespoon dried shrimp, finely chopped (optional)
1 tablespoon rice vinegar
2 tablespoons soy sauce
2 teaspoons toasted sesame oil, plus 1 teaspoon for drizzling
2 tablespoons mirin or sherry (if using sherry add 1 teaspoon sugar)
1 teaspoon grated garlic (about 2 or 3 cloves)
1 tablespoon grated ginger
1 teaspoon kosher salt, plus more as necessary
3 tablespoons chopped scallions
3 tablespoons coconut or vegetable oil
Basil leaves, cilantro sprigs and 2 tablespoons chopped roasted peanuts, for garnish
Lime wedges, for serving (optional)

Steps:

  • Soak noodles in a large bowl of lukewarm water. Leave until softened but still firm, about 15 minutes. Drain and rinse well with cold water. Set aside. (Alternately, boil noodles for 2 or 3 minutes, then drain and rinse well with cold water.)
  • Meanwhile, peel shrimp and make the seasoned shrimp mixture: With a large knife, cut the shrimp crosswise into rough 1/4- to 1/2-inch slices. In a large bowl, combine shrimp, chopped chiles, dried shrimp (if using), rice vinegar, soy sauce, 2 teaspoons sesame oil, mirin, garlic, ginger, salt and scallions. Mix well to distribute ingredients throughout. Refrigerate for at least 20 minutes (or, preferably, up to 24 hours).
  • Put coconut oil in a large wok or wide cast-iron 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 4 minutes.
  • Add noodles to pan and toss briefly, just to heat through. Drizzle with 1 teaspoon 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.

Nutrition Facts : @context http, Calories 607, UnsaturatedFat 10 grams, Carbohydrate 94 grams, Fat 12 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 1 gram, Sodium 1289 milligrams, Sugar 0 grams, TransFat 0 grams

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