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.
Double Blanched Garlic
INGREDIENTS
3 heads garlic
Kosher salt
METHOD
Prepare an ice bath. Separate the garlic into cloves and remove the ends of each
clove. Fill a small saucepan with water. Salt lightly and bring to a boil. Carefully drop
the whole cloves into the water and blanch for 30 seconds. Remove with a slotted
spoon and immediately plunge into the ice water to stop the cooking process. Repeat
the process. Drain the garlic and dry it well. The peels should slip off easily. Cut the
garlic into slices and use as needed. (Yield: 3/4 to 1 cup)
19
CRISPY SHRIMP OR CALAMARI WITH CHINESE
NOODLES AND SPICY GARLIC SAUCE
Yield: 4 servings
INGREDIENTS
Oil for deep-frying
2 tablespoons peanut oil
3/4 cup (4 ounces) sliced Double-Blanched Garlic, recipe follows (page 19)
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, 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
Bring a large stockpot of water to a boil. In a wok or deep, heavy saucepan, heat about
3 inches of peanut oil. (The oil must be very hot, about 375°.)
METHOD
1.
Make the sauce: In a large skillet or saute pan, heat the 2 tablespoons of peanut
oil. Over medium-high heat, saute the garlic just until golden, 2 to 3 minutes. Stir
in the sugar and continue to saute 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.
2.
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.
3.
Season the shrimp or calamari with salt and pepper and toss with the flour to coat
lightly. Deep-fry the shrimp or calamari in small batches until golden, 1 or 2
minutes. (The easiest way to do this is to use a fine-mesh basket or strainer.
Place the shrimp or calamari in the basket and gently ease the basket into the
oil.) Drain on clean paper towels.
(Continued, page 19)
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