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Hainanese Chicken Rice (Hot and Sour Shrimp Lo Mein)
A spicy dish made with hot chili paste.
Serves 6
1 1/2 pounds medium shrimp, peeled, scored down the back,
deveined and rinsed
Ingredients:
Ginger Marinade:
Mix together
3 tablespoons Chinese rice wine or sake
1 1/2 tablespoons minced fresh ginger
1 teaspoon toasted sesame oil
3 1/2 tablespoons safflower or corn oil
1 medium red onion, thinly sliced
2 1/2 tablespoons minced garlic
1 teaspoon hot chili paste
1 1/2 cups sliced canned water chestnuts, blanched in
boiling water for 10 seconds, refreshed in cold water,
drained, and patted dry 1/2 pound snow peas, ends snapped
and strings removed
Hot and Sour Sauce:
Mix together
1 1/2 cups chicken broth, or water
5 1/2 tablespoons soy sauce
2 tablespoons Chinese rice wine or sake
2 tablespoons sugar
2 tablespoons Chinese black vinegar or Worchestershire sauce
1 teaspoon toasted sesame oil*
1 tablespoon cornstarch
1/2 pound flat noodles, such as fettucini or linguine,
cooked until just tender, rinsed under cold water, and
drained
Directions:
1. In a bowl, combine the shrimp with the ginger marinade,
tossing lightly to coat.
2. Heat a wok or heavy skillet over high heat. Add 2
tablespoons of the oil and heat until very hot but not
smoking. Add the shrimp and toss lightly for about 1 1/2
minutes until they turn pink. Remove with a handled strainer
or a slotted spoon and drain in a colander. Wipe out the wok.
3. Reheat the wok over medium-high heat. Add the remaining
1 1/2 tablespoons of oil and heat until hot, about 20 seconds.
Add the onion, garlic, and chile paste and stir-fry until
the onion is slightly softened, 1 1/2 to 2 minutes. Add the
water chestnuts and snow peas, turn up the heat to high,
and toss until heated through. Add the hot-and-sour sauce
and cook, stirring constantly to prevent lumps, until
thickened, 2 to 3 minutes. Add the shrimp and noodles
and mix gently. Transfer to a platter and serve immediately.
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