Noodle Cake With Shrimp And Oyster Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Asian | Essnce08 | 4 | Servings |
INGREDIENTS
| 1 | lb | Large shrimp, peeled and |
| deveined | ||
| 1 | T | Soy sauce, plus |
| 1 | t | Soy sauce |
| 1 | T | Dry sherry |
| 1 | T | Cornstarch |
| 1 1/2 | t | Sugar, divided |
| 3 | T | Vegetable oil |
| 2 | c | Cooked fresh wheat-flour |
| noodles tossed in oil | ||
| 1 | t | Minced fresh ginger |
| 1/2 | lb | Bok choy, thinly sliced |
| 1/2 | c | Shrimp stock |
| 2 | T | Oyster sauce |
| 2 | t | Asian sesame oil |
| 2 | T | Thinly sliced green onions |
INSTRUCTIONS
Toss the shrimp with 1 tablespoon of soy sauce, sherry, cornstarch, and 1/2 teaspoon of the sugar. Set aside. Heat the oil in a large saute pan, over high heat. Add the noodles to the wok, spreading them evenly to form a solid "pancake". Cook until golden, flip and place in the oven for about 3 minutes. Meanwhile, heat the remaining oil in a wok. Add the ginger and the shrimp. Cook for 1 to 2 minutes or until the shrimp are just pink. Add the bok choy and toss until tender, about 1 minute. In a small bowl, combine the broth, oyster sauce, remaining sugar and soy sauce, and the sesame oil. Add to the wok, stir, and bring to a boil. Remove the pancake from the oven and drain on a towel. Place on a large platter and top with the shrimp and vegetables. Garnish with green onions. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2235 broadcast 07-19-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-05-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 429
Calories From Fat: 109
Total Fat: 12.3g
Cholesterol: 142.9mg
Sodium: 1067.5mg
Potassium: 223.5mg
Carbohydrates: 54.2g
Fiber: 1.9g
Sugar: 1.9g
Protein: 22.4g