1/2
pound
Snow peas
1/2
pound
Shrimp -- shelled deveined
2
tablespoons
Coriander -- chopped
2
tablespoons
Scallions -- minced
1
tablespoon
Oil
------shrimp marinade-------
1
teaspoon
Salt
1/4
teaspoon
White pepper
1/2
teaspoon
Chinese cooking wine
----------dressing----------
3
tablespoons
Fresh ginger -- grated
1
each
Small garlic clove -- crushed
1
each
Egg yolk
1
teaspoon
Egg white
2
teaspoons
Lemon juice
2/3
cup
Vegetable oil (not olive)
1 1/2
teaspoons
Soy sauce
2 1/2
tablespoons
Sesame oil
1
tablespoon
Cream
Mix the marinade ingredients in a small bowl and add shrimp.
Blanch the noodles, rinse under cool water and sprinkle with sesame seed oil, toss, and set aside. (You may want to trim noodles with scissors to about 4 inches in length, to make serving easier.)
Blanch whole snow peas and set aside.
Heat wok, add 1 tablespoon oil, when oil is hot, add shrimp and stir-fry until pink.
Set aside. DRESSING:
In a blender or food processor, mix ginger, garlic, egg yolk, egg white, and lemon. Slowly drizzle in oil. Mix in soy and cream.
Set aside.
Toss noodles, shrimps, and snow peas. Mix in dressing to taste.
Garnish with scallions and coriander. Serve at room temperature.
Cilantro Slaw
1
Small
Head Of Cabbage -- finely shredded
1
Small
Onion -- minced
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