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Crispy Shrimp or Calamari with Chinese Noodles and Spicy Garlic Sauce

Ingredients
Serves:
oil for deep-frying
2 tablespoon s
peanut oil
3/4 cup
(4 ounces) sliced Double-Blanched Garlic (See separate recipe)
2 tablespoon s
sugar
1 cup
rice wine
1/4 cup
rice wine vinegar
2 tablespoon s
plus 1 teaspoon dark soy sauce
4 ounce s
carrots, peeled, trimmed, and cut into julienne (about 1 cup)
4 ounce s
haricots verts, trimmed, blanched, and refreshed (about 1 cup)
4 ounce s
green onions, trimmed and cut into strips (about 1 cup)
2 teaspoon s
Vietnamese chili sauce
12 ounce s
fresh Chinese egg noodles or thin spaghetti
1 pound
large shrimp, cleaned and tails removed, or, 1 pound calamari, cleaned and cut into 1/4-inch rings
1/2 cup
flour, or less
1/4 teaspoon
sesame oil
Kosher salt and freshly ground black pepper
  1. Bring a large stockpot of water to a boil. In a wok or deep, heavy saucepan, heat about 3 inches of peanut oil. (The oil must be very hot, about 375 degrees F.)
  2. Make the sauce: In a large skillet or sauté pan, heat the 2 tablespoons of peanut oil. Over medium-high heat, sauté the garlic just until golden, 2 to 3 minutes. Stir in the sugar and continue to sauté until the garlic begins to caramelize, 1 or 2 minutes longer. Deglaze the pan with the rice wine, rice wine vinegar, and soy sauce. Add the carrots, haricots verts, and 2 ounces of the green onion, reserving 1 ounce as garnish. Stir in the chili sauce and continue to cook until the sauce is reduced by half.
  3. Meanwhile, add salt to the boiling water and cook the noodles until they are al dente. Drain the noodles well and stir them into the sauce until they are well coated.
  4. Season the shrimp or calamari with salt and pepper and toss with the flour to coat lightly. Deep-fry the shrimp or calamari in small batches until golden, 1 or 2 minutes. (The easiest way to do this is to use a fine-mesh basket or strainer. Place the shrimp or calamari in the basket and gently ease the basket into the oil.) Drain on clean paper towels.

Divide the noodles and vegetables among 4 large warm plates. Arrange the shrimp or calamari over and around each portion and garnish with the remaining green onions. Drizzle a little sesame oil over the noodles and serve immediately.

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