Name: Goong Ope Maw Din (Clay Pot Shrimp with Bean Thread Noodles)
Ingredients: 8 oz Bean Thread Noodles; 2 tb Vegetable Oil; 1/4 c Cilantro Pesto (See Recipe); 1 tb Fresh Ginger, Finely Chopped; 1 lb Shrimp, Peeled & Deveined; 1/3 c Coarsely Chopped Green Onion; 1/4 c Chicken Stock; 2 tb Fish Sauce (Nam Pla); 1 tb Oyster Sauce; 1 tb Chinese Rice Wine Or:; Dry Sherry; 1 ts Dark Soy Sauce; 1 ts Asian Sesame Oil; 1 ts Sugar; 1/4 ts Salt; Handful Of Cilantro Leaves; 1 ts Whole White Or Black; Peppercorns; 2 tb Coarsely Chopped Fresh; Cilantro Roots Or Leaves; And Stems; 2 tb Coarsely Chopped Garlic

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CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Vegetables, Meats	Thai	Thailand, Seafood, Pastas	6	Servings

INGREDIENTS

8	oz	Bean Thread Noodles
2	tb	Vegetable Oil
1/4	c	Cilantro Pesto (See Recipe)
1	tb	Fresh Ginger, Finely Chopped
1	lb	Shrimp, Peeled & Deveined
1/3	c	Coarsely Chopped Green Onion
1/4	c	Chicken Stock
2	tb	Fish Sauce (Nam Pla)
1	tb	Oyster Sauce
1	tb	Chinese Rice Wine Or:
		Dry Sherry
1	ts	Dark Soy Sauce
1	ts	Asian Sesame Oil
1	ts	Sugar
1/4	ts	Salt
		Handful Of Cilantro Leaves
1	ts	Whole White Or Black
		Peppercorns
2	tb	Coarsely Chopped Fresh
		Cilantro Roots Or Leaves
		And Stems
2	tb	Coarsely Chopped Garlic

INSTRUCTIONS

CILANTRO PESTO
CILANTRO PESTO:  Using a mortor and pestle or a spice grinder, crush or
grind the peppercorns to a fine powder.  Combine the pepper, cilantro roots
and garlic; work the three inngredients innto a fairly smooth paste in the
mortor or in a small blender or food processor.  If you use a blender or
food processor, you may need to add a little vegetable oil or water to ease
the grinding.  Make about 1/4 cup.  For an industrial strength batch use 1
tb peppercorns, 1/2 cup cilantro roots and 1/2 cup garlic. To store the
pesto for later use, put in a glass jar, pour a little oil onto the surface
to cover it and seal tightly.  It will keep nicely for about 1 week in the
refrigerator.
CLAY POT SHRIMP:  Place the noodles in a large bowl and add warm water to
cover.  Soak the noodles until they become limp and white, about 15
minutes.  Drain and set aside.  You should have about 5 cups softened
noodles.  In a large clay pot or flameproof, heavy-bottomed casserole, heat
the oil over medium heat until hot, about 1 minute.  Add the pesto and
stir-fry until fragrant, about 1 minute, adding a little more oil if it
sticks or burns.  Add the ginger and shrimp and stir-fry for 1 minute. Toss
in the green onion, turning the mixture once more.  Transfer the shrimp to
a plate and set aside while you prepare the noodles and sauce. In a small
bowl, combine the chicken stock, fish sauce (Nam Pla), oyster sauce, rice
wine, soy sauce, sesame oil, sugar and salt; stir to mix well. Place the
soaked noodles in the clay pot in which you cooked the shrimp mixture.
Scrape the shrimp mixture over the noodles and pour in the chicken stock
mixture.  Toss the noodles and shrimp a little to combine them with the
sauce, then cover the pot tightly.  Place the clay pot over medium heat and
cook until the noodles are soft and clear and the shrimp is done, about 10
minutes.  Sprinkle with the cilantro leaves and serve at once. From: Real
Thai, The Best Of Thailand's Regional Cooking by Nancie McDermott, 1992
Chronicle Books ISBN 0-8118-0017-2.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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