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This aromatic, mouthwatering, and extremely tasty shrimp recipe goes well with crispy noodles and steamed rice, plus it’s super easy to cook. Took me about 15 minutes to prepare.
Fun Fact: Lemongrass is an ancient herb from Southeast Asia used for a variety of purposes the world over. Interestingly, it repels most insects but attracts bees, and is known throughout the Philippines and Indonesia as a beekeeper’s friend.
Ingredients
- 11 Ozs. Thin Egg Noodles
- 4 Tbsp. Vegetable Oil
- 1 1/2 Lbs. Raw Large/Jumbo Shrimp, Peeled and Deveined
- 1/2 Tsp. Ground Coriander
- 1 Tbsp. Ground Turmeric
- 2 Garlic Cloves, Minced
- 2 Slices Fresh Ginger, Minced
- 2 Stalks Lemongrass, Minced OR
- 2 Tbsp. Lemongrass Paste (Tip)
- 2 Small Red Chilies, Seeded and Diced OR
- 1/2 - 1 Tsp Red Pepper Flakes (To Taste)
- 2 Whole Shallots, Diced
- 1 Tbsp.Tomato Paste
- 1 Cup Coconut Milk
- 4 - 6 Kaffir Lime Leaves (Tip) OR
- Zest From One Lime
- 2 Tbsp. Fresh Lime Juice
- 1 Tbsp. Fish Sauce
- 1 Cucumber, Peeled, Seeded and Cut Into 2 Inch Strips
- 1 Tomato, Sliced Into Thin Strips
- 2 Whole Scallions, Thinly Sliced
Directions
Prepare Crisp Noodle Cakes:
1.
Cook the egg noodles in a saucepan of boiling water until just tender. Drain, rinse in cold water and drain well.
2.
Heat 1 tablespoon oil in a large frying pan. Add 1/4 of the cooked noodles, distributing them evenly and fry for 4 - 5 minutes or until crisp and golden. Turn the noodle cake over, and fry the other side. Alternatively, make four individual cakes. Keep hot.
Prepare Shrimp:
1.
In a large bowl, toss shrimp with the ground coriander, turmeric, garlic, lemongrass, 1/2 of the red chilies/red pepper flakes and if using, lime zest. Add salt and pepper to taste.
2.
Heat remaining oil in large frying pan. Add the shallots, any additional vegetables and saute until crisp tender.
3.
Stir in tomato paste, coconut milk, fish sauce and lime juice. Bring to a boil and simmer until thickened nicely; 2 - 3 minutes.
4.
Add shrimp, kaffir lime leaves (if using). Simmer for 2 - 3 minutes or until shrimp is opaque.
5.
Garnish with cucumber, fresh tomato and scallions. Serve over noodle cakes or steamed Jasmine rice.
Cook's Tips:
1.
I love vegetables in my stir fries so I added 1 medium zucchini, sliced thinly into 2 inch lengths and 1 medium carrot, peeled and shredded into 2 inch ribbons with a vegetable peeler.
2.
Lemongrass paste can be found in a squeeze tube, in the produce section of the super market.
3.
Kaffir lime leaves can be found in Asian super markets. Fresh lime zest works great as a substitute.
4.
You can substitute the noodle cakes with 1 1/2 cups steamed Jasmine rice. The sweet almond flavor compliments this dish well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 4 servings | |
| Calories 563 | |
| Calories from Fat 253 | 45% |
| Total Fat 29.49g | 37% |
| Saturated Fat 12.7g | 51% |
| Trans Fat 0.4g | |
| Cholesterol 65mg | 22% |
| Sodium 408mg | 17% |
| Potassium 593mg | 17% |
| Total Carbs 64.02g | 17% |
| Dietary Fiber 4.1g | 14% |
| Sugars 4.24g | 3% |
| Protein 13.69g | 22% |
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