As I stated in an earlier post, growing up in our house usually meant fish on Fridays. This recipe "kind of" keeps up with that tradition. It is a dish made with a creature of the sea after all. Enjoy.
INGREDIENTS
- 1 Lb. Fresh Or Frozen Shrimp
- 3 Tbsp. Water
- 2 Tbsp. Ketchup (catsup for our American friends)
- 1 Tbsp. Soy Sauce
- 1 Tbsp. Rice Wine OR Dry Sherry OR Water
- 2 Tsp. Corn Starch
- 1 Tsp. Honey
- 1/2 Tsp. Crushed Red Pepper Flakes
- 1 Tbsp. Olive Oil
- 1/2 Cup Green Onions (sliced)
- 4 Garlic Cloves (minced)
- 1 Tsp. Fresh Ginger (grated)
- 2 Cups Cooked Rice Noodles
Peel and devein shrimp if necessary. Cut in half lengthwise, rinse, pat dry with paper towels and set aside.
Make a sauce by combining the water, ketchup, soy sauce, rice wine, corn starch, honey and crushed pepper flakes into a bowl. Set aside.
Pour oil into a large skillet or wok over a medium-high heat. Add green onions, garlic, and ginger and stir fry for 30 seconds.
Add shrimp and stir fry for 2 to 3 minutes or until shrimp are opaque.
Stir sauce in bowl then add to center of pan mixing with the shrimp. Fry for 2 minutes until bubbly then serve over rice noodles.
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