Noodle cake with shrimp & oyster sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | pounds | large shrimp; peeled and deveined |
| 1.00 | tablespoon | soy sauce; plus |
| 1.00 | teaspoon | soy sauce |
| 1.00 | tablespoon | dry sherry |
| 1.00 | tablespoon | cornstarch |
| 1½ | teaspoon | sugar; divided |
| 3.00 | tablespoon | vegetable oil |
| 2.00 | cup | cooked fresh wheat-flour noodles; tossed in oil |
| 1.00 | teaspoon | minced fresh ginger |
| ½ | pounds | bok choy; thinly sliced |
| ½ | cup | shrimp stock |
| 2.00 | tablespoon | oyster sauce |
| 2.00 | teaspoon | asian sesame oil |
| 2.00 | tablespoon | thinly sliced green onions |
Directions
Toss the shrimp with 1 tablespoon of soy sauce, sherry, cornstarch, and ½ teaspoon of the sugar. Set aside. Heat the oil in a large saute pan, over high heat. Add the noodles to the wok, spreading them evenly to form a solid "pancake". Cook until golden, flip and place in the oven for about 3 minutes. Meanwhile, heat the remaining oil in a wok. Add the ginger and the shrimp. Cook for 1 to 2 minutes or until the shrimp are just pink. Add the bok choy and toss until tender, about 1 minute. In a small bowl, combine the broth, oyster sauce, remaining sugar and soy sauce, and the sesame oil. Add to the wok, stir, and bring to a boil. Remove the pancake from the oven and drain on a towel. Place on a large platter and top with the shrimp and vegetables. Garnish with green onions. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2235 broadcast 07-19-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
08-05-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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