Prep Time: 20min Total Time: 40 minutes
5-7 sprigs cilantro
1 bundle Clear Noodles
1 clove garlic
1 tablespoon ginger
1 teaspoon sugar
Tips and Techniques: The key to this dish is the
hotness of the pepper. You may use peppercorn rather than
ground pepper. Cilantro roots are actually used in this
recipe. If you have some cilantro roots, do use a couple in
place of cilantro sprigs 6 large shrimp is used for this
recipe. Don't devein the shrimp or peel the shell off. Whole
shrimp with heads and shell give a wonderful presentation.
Soak clear noodles in hot water for 5-10 minutes.
Snip the noodles into smaller and more manageable
lengths so they are easier to serve.
Ground garlic, ginger, cilantro, and pepper in a
mortar or food processor. Use a medium size onion. Peel
and slice onion thin.
Heat up a tablespoon of oil in a wok over low heat.
Add the ground ingredients and stir fry for a minute.
Add onion and stir until the onion is tender then turn
off the heat.
Drain and add the clear noodles to the pan. A
little water in the noodles is ok since it will keep
the noodles soft when baking. Baking tends to take the
moisture out of the noodles and the dish loses its
taste if it becomes dry when baking.
Add soy sauce, sugar and a few drop of sesame oil.
Warm up the oven to 400 degrees. Pour the noodle
mixture into an oven-proof dish or clay pot. Add shrimp
on top and cover. Bake for 20 minutes or until the
shrimp is done.