| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Asian |
October 199 |
1 |
servings |
INGREDIENTS
| 3 |
oz |
Bean threads vermicelli; (cellophane |
|
|
; noodles)* |
| 4 |
ts |
Oriental sesame oil |
| 2 |
tb |
Rice vinegar |
| 2 |
tb |
Chopped fresh cilantro |
| 2 |
tb |
Minced seasoned sliced ginger; (also known as |
|
|
; sushiginger)* |
| 1 |
tb |
Minced pickled jalapenos |
| 2 |
ts |
Honey |
| 12 |
oz |
Uncooked medium shrimp; peeled, deveined, |
|
|
; tails left intact |
| 4 |
|
Green onions; sliced |
| 2 |
|
Garlic cloves; minced |
| 2 |
ts |
Cornstarch |
| 1/2 |
c |
Water |
INSTRUCTIONS
*Available at Asian markets and in the Asian section of many supermarkets.
Cook noodles in large pot of boiling water until just tender but still firm
to bite, stirring occasionally. Drain. Transfer to bowl. Add 2 teaspoons
sesame oil to noodles and toss to coat.
Mix vinegar, cilantro, ginger, jalapenos and honey in small bowl. Season
shrimp with salt and pepper. Heat remaining 2 teaspoons sesame oil in heavy
large skillet over medium-high heat. Add green onions and garlic; saute
until aromatic, about 3 minutes. Add vinegar mixture and shrimp to skillet;
stir until shrimp are just cooked through, about 3 minutes. Dissolve
cornstarch in 1/2 cup water. Add mixture to skillet; stir until liquid
thickens, about 2 minutes.
Mound noodles on platter. Arrange shrimp over and serve.
Serves 2.
Bon Appetit October 1992
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