Spicy Minced Shrimp With Rice Noodles

Name: Spicy Minced Shrimp With Rice Noodles
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound 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); 2 fresh red Fresno chiles or green Serrano chiles, seeds removed, if desired, finely chopped (or substitute 1 teaspoon red-pepper flakes); 2 tablespoon dried shrimp, finely chopped (optional); 1 tablespoon rice vinegar; 2 tablespoons soy sauce; 2 teaspoons toasted sesame oil, plus 1 teaspoon for drizzling; 2 tablespoons mirin or sherry (if using sherry add 1 teaspoon sugar); 1 teaspoon grated garlic (about 2 or 3 cloves); 1 tablespoon grated ginger; 1 teaspoon kosher salt, plus more as necessary; 3 tablespoons chopped scallions; 3 tablespoons coconut or vegetable oil; Basil leaves, cilantro sprigs and 2 tablespoons chopped roasted peanuts, for garnish; Lime wedges, for serving (optional)

By David Tanis

Total Time: 45 minutes
Rating: 4(292)
Comments: Read comments

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.

Featured in: One Pound of Shrimp, a Meal for Four

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Ingredients

Yield:4 servings

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)

Ingredient Substitution Guide

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Preparation

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 ¼- to ½-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.

Ratings

4 out of 5

292 user ratings

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Comments

Cilantro Liberation Front6 years ago

Well, then, don't eat it, or adjust the recipe! #downwiththehealthpolice

Michael6 years ago

Don't discard the shrimp shells. Use them to make a broth for soaking or boiling the noodles.

dimmerswitch6 years ago

Good tip on using shrimp shells, Michael. I always just pop shrimp (or crab) shells in water with aromatics like black peppercorns, lemon, maybe a little celery or bay leaf or both and simmer for a bit, then strain, cool and freeze to have stock when I need it. Or sometimes I even freeze the shells if I'm in a hurry and then make the stock later using the frozen shells. You are spot-on not to discard them.

Jeff11 months ago

I made this a couple of days ago and, while it was quite tasty, it was not, at all, spicy. I used two chilis, as specified - one Serrano chili and one Fresno (I wanted the color contrasts) and the dish just wasn’t hot - at all. We ended up adding sriracha when we ate, and that did the trick but, if I make this again, I’ll try it with three Serranos and a Fresno.

john1 year ago

Way too salty, and I cut the salt in half. Hardly edible.

Mary in Knoxville1 year ago

This recipe is so easy, so delicious, so spicy. For two people I halved the amount of rice noodles and halved the amount of shrimp. Made the written amount of sauce. Left out the dried shrimp. Peanuts for the garnish. Yum!

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