Macau Shrimp And Rice Noodle Soup

By á-170456

Ingredients

• FOR THE SOUP:
• 1/4 cup Chinese rice wine (or dry sherry)
• 1 tablespoon lime juice
• 2 teaspoons chili garlic sauce
• 2 teaspoons fish sauce
• 1 teaspoon shrimp paste
• 2 bay leaves
• 2 ounces dried rice vermicelli noodles - (1/2 pkg)
• 2 teaspoons vegetable oil
• 10 ounces uncooked medium shrimp shelled, deveined, and tails left intact
• 1/2 onion sliced thinly
• 3 cups chicken stock (or canned chicken broth)
• 2 green onions trimmed, and cut into 1" lengths
• 4 lime wedges

Details

Servings 4

Preparation

Step 1

Stir together the seasoning ingredients; wine, lime juice, chili garlic sauce, fish sauce, shrimp paste and bay leaves in a small bowl.

For the Soup: Pour enough warm water over the rice noodles to cover completely. Soak until softened, about 15 minutes. Drain completely.

Heat a wok over high heat until hot. Pour in the oil and swirl to coat the sides. Add the shrimp and onion and stir-fry until the shrimp turn pink, about 2 minutes. Add the seasonings and stir-fry for 1 minute. Pour the stock into the wok, add the green onions and bring to a boil. Boil for 1 minute. Stir in the rice noodles and cook until heated through, about 1 minute. Discard the bay leaves, and ladle the soup into four individual serving bowls. Garnish with the lime wedges.

This recipe yields 4 servings.