Prep 25 mins
Cook 10 mins
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!
- 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
- 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.
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.