Xo Noodles With Shrimp Recipes
STIR-FRIED SHRIMP WITH XO SAUCE
Make and share this Stir-Fried Shrimp With Xo Sauce recipe from Food.com.
Provided by English_Rose
Categories Peppers
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- For the XO sauce: heat half of the oil in a wok or saucepan set over a very low heat. Add the chopped garlic, followed by the shallot and lemon grass. Poach everything in the oil for 5-10 minutes stirring often.
- Add the remaining oil to the pan and stir in the dried shrimps, ham, and chili flakes.
- Continue frying over a low heat until the seafood takes on a golden hue and the ham becomes crisp.
- Remove the pan from the heat and leave to cool. Transfer everything to a large glass jar secured with a lid. Leave everything to steep for a minimum of 2-3 hours.
- This sauce improves with age and is best left to steep for a couple of weeks in the fridge or a cool place. A little goes a long way - use this sauce as a perky seasoning for stir-fries, noodles and rice dishes.
- For the stir-fry: heat the rinsed wok over a high heat and add the sesame oil.
- Tip in the snow peas and peppers and stir-fry for a minute before removing from the pan.
- Add the shrimp, sugar and white pepper and continue frying for 2-3 minutes.
- Return the peppers and sugar snaps to the pan and stir in enough XO sauce to give a spicy kick - you'll probably only need a tablespoon or so. The rest of the sauce can be used for other South East Asian dishes.
- Combine the cornstarch with 2 tbs water and add to the pan, stirring all the time. This will bring all the juices together. Serve straight away with rice or noodles.
Nutrition Facts : Calories 410.6, Fat 28.7, SaturatedFat 5, Cholesterol 234.7, Sodium 281, Carbohydrate 11.4, Fiber 2.7, Sugar 3.5, Protein 27.5
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- If you are making onsen eggs, put the eggs in a saucepan that's just large enough to hold them. Add water to cover the eggs by about 2.5cm (1in) then place the pan over a medium flame. Heat until the water is 80°C (175°F), then pour off about one-quarter of the water. Add enough cool water so the temperature is precisely 63°C (145°F) and covers the eggs by 2.5cm ; if needed, reheat the pan until the water is the required temperature. Cover the pan with the lid and leave for 45 minutes, occasionally heating the pan to keep the water at the required temperature. Let the eggs cool to room temperature.
- If you don't want to make onsen eggs, substitute poached eggs instead. Pour water to the depth of about 10cm (4 in) in a 25cm (10 inch) wide saucepan. Bring to the boil and add 15ml (1 tbsp) of white vinegar. Crack an egg into a small dish, Use a ladle to stir the water in the pan, to create a vortex, then slide the egg off the dish into the centre of the swirling water. Continue to swirl the water, taking care to not break the egg. The swirling water will (or should) help the egg stay compact, rather than spreading out as it would if the water were still. Lower the heat so the water is simmering, then continue to cook the egg for about three minutes, or until the white is softly set and the yolk is still runny. Use a slotted ladle to lift the egg from the water. Rinse it briefly under hot water (to remove the taste of vinegar) then lay the egg on paper towels, to blot up excess moisture. Cook the eggs one at a time.
- Cut the spring onions lengthwise into long strips, then slice them into 3cm (1¼in) lengths. Put the pieces in a small pan and add the oil (or lard). Place the pan over a medium flame and cook until the spring onion sizzles and starts to brown. Remove from the heat.
- Bring a pot of water to the boil and cook the shrimp roe noodles until done. Drain, rinse with cold water and drain again. Add about 10ml (2tsp) of the spring onion oil (or lard) and some of the sizzled spring onions and mix thoroughly. Put the noodles in a bowl and add a large dollop of XO sauce. If you like, sprinkle with dried shrimp roe.
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