Thai stick
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| === DIPPING SAUCE === | ||
| ½ | cup | Vinegar |
| 1 | cup | Sugar |
| ½ | cup | Crushed dry-roasted unsalted peanuts |
| 1 | tablespoon | Thai ground dried red chiles |
| Salt | ||
| === SHRIMP === | ||
| ¼ | pounds | Shrimp |
| 2 | Egg whites | |
| 1 | tablespoon | Sesame oil |
| 1 | tablespoon | Rice flour |
| Salt | ||
| White pepper | ||
| 6 | Bamboo skewers -; (to 8) | |
| 16 | ounces | Fresh egg noodles |
| Oil | ||
Directions
DIPPING SAUCE: Heat vinegar over medium heat until it almost comes to boil.
Add sugar and boil until mixture thickens, 3 to 4 minutes. Add peanuts, ground chiles and salt to taste. Remove from heat and set aside to cool.
(Makes about 1 cup) SHRIMP: Peel and clean shrimp, leaving on tail, then butterfly. Combine egg whites, sesame oil, rice flour and salt and white pepper to taste. Add to shrimp, tossing to coat, and marinate at least 30 minutes. Thread each shrimp on 8-inch bamboo skewer, starting from tail end. Loosely wrap each shrimp with 6 to 8 noodles. Deep fry over medium heat until golden brown, about 2 minutes, turning to help noodles expand.
Serve with Dipping Sauce. Yields 6 to 8 servings.
Each of 8 servings with 1 tablespoon Dipping Sauce: 388 calories; 111 mg sodium; 75 mg cholesterol; 13 grams fat; 56 grams carbohydrates; 12 grams protein; 0.51 gram fiber
Recipe Source: Los Angeles Times - 03-28-1999 Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@...
Converted by MM_Buster v2.0l.