Recipe by WaterMelon
I got this recipe from Delicious Asian Seafood recipe booklet. I made this for dinner when my two picky younger sisters came visit me from Malaysia. They were 'wow-ed'!Between the four of us (my bf, my sisters and I), no leftovers at all!
Top Review by Sheynath
Fantastic! Just had this for dinner tonight and it really hit the spot! I had to make a couple of alterations, I couldn't find any cilantro with intact roots so I just had to use stems. Also, I had to use tamari sauce to be gluten-free. I doubled the noodles and liquid ingredients in order to have some planned leftovers. I can hardly wait for lunch tomorrow.
- 4 stalks cilantro (with roots intact)
- 2 1⁄2 inches old ginger, peeled and smashed with cleaver
- 1 tablespoon canola oil
- 3 cloves garlic, chopped
- 1 teaspoon ground coriander
- 1 teaspoon white pepper
- 1 cup chicken stock
- 1 tablespoon fish sauce
- 1⁄2 teaspoon dark soy sauce
- 1 cup softened rice noodles, drained (100g)
- 1 kg large shrimp or 1 kg shrimp
Directions See How It's Made
- Soak glass noodles in warm water, for 15mins or so.
- Do not let it get too mushy.
- Preheat oven to 180C/ 350F.
- Cut the roots off the cilantro stalks, about 2" from the bottom.
- Clean the roots, then smash with back of a cleaver.
- Chop the cilantro leaves and set aside for garnishing.
- Heat oil in a skillet or flame-proof casserole dish and saute the garlic, cilantro roots, ginger, ground coriander seeds and pepper for 5 mins until fragrant.
- Add chicken stock, fish sauce, dark soy sauce and glass noodles.
- Bring to boil, then turn off the heat.
- Transfer mixture to a baking dish (if not using a flame-proof casserole).
- Add the shrimps and bake for approx 10 mins, covered, until shrimps are pink (the exact time depends on the size of the shrimps).
- Garnish with chopped cilantro and serve hot.