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Goong Ope Maw Din (Clay Pot Shrimp with Bean Thread Noodles)



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Goong Ope Maw Din (Clay Pot Shrimp with Bean Thread Noodles)

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

CILANTRO PESTO
1 ts Whole White Or Black
Peppercorns
2 tb Coarsely Chopped Fresh
Cilantro Roots Or Leaves
And Stems
2 tb Coarsely Chopped Garlic

CILANTRO PESTO: Using a mortor and pestle or a spice grinder, crush or
grind the peppercorns to a fine powder. Combine the pepper, cilantro roots
and garlic; work the three inngredients innto a fairly smooth paste in the
mortor or in a small blender or food processor. If you use a blender or
food processor, you may need to add a little vegetable oil or water to ease
the grinding. Make about 1/4 cup. For an industrial strength batch use 1
tb peppercorns, 1/2 cup cilantro roots and 1/2 cup garlic. To store the
pesto for later use, put in a glass jar, pour a little oil onto the surface
to cover it and seal tightly. It will keep nicely for about 1 week in the
refrigerator.

Ingredients:

8 oz Bean Thread Noodles
2 tb Vegetable Oil
1/4 c Cilantro Pesto (See Recipe)
1 tb Fresh Ginger, Finely Chopped
1 lb Shrimp, Peeled & Deveined
1/3 c Coarsely Chopped Green Onion
1/4 c Chicken Stock
2 tb Fish Sauce (Nam Pla)
1 tb Oyster Sauce
1 tb Chinese Rice Wine Or:
Dry Sherry
1 ts Dark Soy Sauce
1 ts Asian Sesame Oil
1 ts Sugar
1/4 ts Salt
Handful Of Cilantro Leaves

Serves:

6 Servings

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