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  • Macau Shrimp And Rice Noodle Soup

    1 vote
    Macau Shrimp And Rice Noodle Soup
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/4 c. Chinese rice wine (or possibly dry sherry)
    • 1 Tbsp. lime juice
    • 2 tsp chili garlic sauce
    • 2 tsp fish sauce
    • 1 tsp shrimp paste
    • 2 x bay leaves
    • 2 ounce dry rice vermicelli noodles - (1/2 pkg)
    • 2 tsp vegetable oil
    • 10 ounce uncooked medium shrimp shelled, deveined, and tails left intact
    • 1/2 x onion sliced thinly
    • 3 c. chicken stock (or possibly canned chicken broth)
    • 2 x green onions trimmed, and cut into 1" lengths
    • 4 x lime wedges

    Directions

    1. Stir together the seasoning ingredients; wine, lime juice, chili garlic sauce, fish sauce, shrimp paste and bay leaves in a small bowl.
    2. For the Soup: Pour sufficient hot water over the rice noodles to cover completely. Soak till softened, about 15 min. Drain completely.
    3. Heat a wok over high heat till warm. Pour in the oil and swirl to coat the sides. Add in the shrimp and onion and stir-fry till the shrimp turn pink, about 2 min. Add in the seasonings and stir-fry for 1 minute. Pour the stock into the wok, add in the green onions and bring to a boil. Boil for 1 minute. Stir in the rice noodles and cook till heated through, about 1 minute. Throw away the bay leaves, and ladle the soup into four individual serving bowls. Garnish with the lime wedges.
    4. This recipe yields 4 servings.

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