Spicy Minced Shrimp With Rice Noodles
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.
- Total:
- Serves: 4 persons
Ingredients
- 1pound 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)
- 2fresh red Fresno chiles or green Serrano chiles, seeds removed, if desired, finely chopped (or substitute 1 teaspoon red-pepper flakes)
- 2tablespoon dried shrimp, finely chopped (optional)
- 1tablespoon rice vinegar
- 2tablespoons soy sauce
- 2teaspoons toasted sesame oil, plus 1 teaspoon for drizzling
- 2tablespoons mirin or sherry (if using sherry add 1 teaspoon sugar)
- 1teaspoon grated garlic (about 2 or 3 cloves)
- 1tablespoon grated ginger
- 1teaspoon kosher salt, plus more as necessary
- 3tablespoons chopped scallions
- 3tablespoons coconut or vegetable oil
- Basil leaves, cilantro sprigs and 2 tablespoons chopped roasted peanuts, for garnish
- Lime wedges, for serving (optional)
Instructions
Step 1
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.)Step 2
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).Step 3
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.Step 4
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.