Coriander Shrimp Chow Fun
Coriander Shrimp Chow Fun
Coriander Shrimp Chow Fun
By Unmi Abkin & Roger Taylor
4
This text and recipe is posted with permission from Curry & Kimchi: Flavor Secrets for Creating 70 Asian-Inspired Recipes at Home by Unmi Abkin & Roger Taylor.
The ingredients in this dish are all pretty typical for a Chinese stir-fry, but we wanted to avoid the muddiness of flavor and presentation that can result from tossing a whole bunch of stuff together with some soy sauce. This dish is much crisper and cleaner than a typical stir-fry and really pops when you set it in front of someone.
The great thing about the Chow Fun Sauce is that it isn't just for noodles. In a pinch, we'll use rice instead and finish it with our Scallion Ginger Jam. We also use it on any type of fish.
Ingredients
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- 1 pound Gulf shrimp (see note), peeled and cleaned
1 tablespoon ground coriander
- 2 teaspoons salt
- 2 tablespoons neutral cooking oil
- 10 ounces wide rice noodles*
1 cup Chow Fun Sauce, divided (see below)
- 6 teaspoons Szechuan Oil, divided
- 2 cups pea shoots, divided
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- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1/4 cup oyster sauce
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup sugar or coconut nectar
- 3/4 teaspoon toasted sesame oil
- 3 tablespoons chicken stock
Directions
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- Stir the cornstarch and 1 tablespoon cold water to combine in a small bowl, then set aside.
- Whisk the oyster sauce, soy sauce, 1/2 cup water, sugar or coconut nectar, sesame oil and chicken stock to combine in a medium saucepan over medium heat.
- Bring sauce to a simmer, then slowly drizzle in the cornstarch slurry, whisking constantly. Simmer for 1 minute to fully activate the starch
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- Preheat the oven to 200 F. Place a large pot of water over high heat. Toss the shrimp, coriander and salt in a large bowl while the water heats.
- Heat a large skillet over high heat and add the cooking oil. Add the shrimp when you see the first wisps of smoke starting to rise from the pan. Cook, tossing frequently, until shrimp are just cooked through, 3 to 4 minutes. Remove shrimp to an ovenproof platter, cover lightly with aluminum foil, and place in the oven to keep warm.
- Add the rice noodles to the water when it is boiling. Cook noodles according to package instructions and drain well. Divide the noodles and the shrimp among four bowls. Add to each bowl 1/4 cup Chow Fun Sauce, 2 teaspoons Szechuan Oil and 1/2 cup pea shoots.
