Wednesday, February 10, 2010

Claypot Shrimp with Glass Noodles


  
I'm afraid my photo doesn't really do this dish justice.  It was actually really good, but I forgot to take pics. after I plated it.  I was browsing online, looking for something interesting to do with the shrimp I was defrosting when I found this recipe

I stayed fairly true to the original recipe but have noted my changes along with the pics. below...




I chopped up 8 cloves of garlic and about 2 inches of fresh ginger


chopped the roots and about 3 inches of the stems from some fresh coriander



Sautéed the coriander, garlic and ginger in some coconut oil until softened


Meanwhile, I soaked (about 30 mins.) and then drained a 240g pkg. of glass (mung bean) noodles



Added the noodles, sautéed items,  2 tbsp. soy, 1 tbsp. oyster sauce, 1 tbsp. Maggi, 1 tbsp. freshly ground black pepper, 1 tbsp. ketjap manis, 2 tbsp. sambal oelek and 2 tsp. sesame oil to a bowl and mixed thoroughly



Rinsed and dried 400g shrimp (in their shells)


Washed 
some Shanghai Bok Choi
 
Chopped and drained the Shanghai Bok Choi

 
Mixed the shrimp with the noodles and other ingredients


Oiled the inside of the claypot


Added everything (including the bok choi) to the claypot
 
Put the lid on the claypot and baked at 350F for about 40 mins.


All done!


 

2 comments:

  1. Wow, thanks for sharing your recipe. Looks fabulous.

    ReplyDelete
  2. You're welcome. Glad you like it :-) Thanks for the comment!!

    ReplyDelete

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