Crispy Shrimp or Calamari
with Chinese Noodles and
Spicy Garlic Sauce
4 servings
INGREDIENTS
Oil for deep-frying
2 tablespoons peanut oil
3/4 cup (4 ounces) sliced Double-Blanched Garlic (see recipe on page 34)
2 tablespoons sugar
1 cup rice wine
1/4 cup rice wine vinegar
2 tablespoons plus 1 teaspoon dark soy sauce
4 ounces carrots, peeled, trimmed, and cut into julienne (about 1 cup)
4 ounces haricots verts (young thin french style string beans), trimmed,
blanched, and refreshed (about 1 cup)
4 ounces green onions, trimmed and cut into strips (about 1 cup)
2 teaspoons Vietnamese chile sauce
12 ounces fresh Chinese egg noodles or thin spaghetti
1 pound large shrimp, cleaned and tails removed, or, 1 pound calamari,
cleaned and cut into 1/4-inch rings
Kosher salt and freshly ground black pepper
About 1/2 cup flour
1/4 teaspoon sesame oil
METHOD
1.
Bring a large stockpot of water to a boil.
2.
Make the sauce: In a large skillet or sauté pan, heat the
2 tablespoons of peanut oil. Over medium-high heat, sauté the
garlic just until golden, 2 to 3 minutes. Stir in the sugar and continue
to sauté until the garlic begins to caramelize, 1 or 2 minutes longer.
Deglaze the pan with the rice wine, rice wine vinegar, and soy sauce.
Add the carrots, haricots verts, and 2 ounces of the green onion,
reserving 1 ounce as garnish. Stir in the chili sauce and continue
to cook until the sauce is reduced by half.
3.
Meanwhile, add salt to the boiling water and cook the noodles until
they are al dente. Drain the noodles well and stir them into the sauce
until they are well coated.
4.
Season the shrimp or calamari with salt and pepper and toss with
the flour to coat lightly.
5.
Deep fry the shrimp or calamari at 375° in small batches until golden,
1 or 2 minutes. (Place the shrimp or calamari in the basket and gently
ease the basket into the oil.) Drain on clean paper towels.
PRESENTATION
To serve, divide the noodles and vegetables among 4 large warm plates.
Arrange the shrimp or calamari over and around each portion and
garnish with the remaining green onions. Drizzle a little sesame oil over
the noodles and serve immediately.
Recipe courtesy Wolfgang Puck
32
33
