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Ricenoodles with shrimps

 LD FOOD

Ingredients:
 
  • - 250 g rice noodles
    - 450 g black tiger shrimps, peeled and headless
    - 2 garlic cloves
    - 3 shallots
    - 2 red chili peppers
    - 200 g mung bean shoots
    - 250 g pak choi
    - 3 spring onions
    - 3 eggs
    - 3 tbsp oil
    - 2 tbsp lime juice
    - approx. 4 tbsp fish sauce
    - 1-2 tbsp chili sauce
    - 1 tsp sugar
    - black pepper
    - approx. 2 tbsp soy sauce
    - 3 tbsp peanuts

    lime wedge and coriander to garnish

Preparation: 

  1. Pour boiling water over the rice noodles and leave to soak for approx. 5-8 minutes. Then fluff up with a fork and rinse with cold water so that they do not stick together.
  2. Wash the Black tiger shrimps and drain well.
  3. Finely chop the garlic, shallots, pak choi, spring onions and chili. Wash and drain the mung bean shoots.
  4. Put the eggs in a bowl and whisk it.
  5. Heat 1 tbsp of oil in a wok or large frying pan. Then add the black tiger shrimps and fry for approx. 2 minutes, turning. Remove the black tiger shrimps from the wok and put them aside.
  6. Add another 2 tbsp of oil to the wok and fry the garlic, shallots, and chilli for approx. 1 minute. The rice noodles can then be added.
  7. Add the eggs, 2 tbsp lime juice, 3 tbsp fish sauce and chilli sauce and continue to stir-fry for approx. 3-4 minutes.
  8. Add the black tiger shrimps, Pak Choi and the mungo bean shoots to the noodles and fry it.
  9. Season to taste with sugar, pepper, soy sauce and 1 tbsp of fish sauce.
  10. Top with peanuts and spring onions. Garnish with coriander and lime wedges and serve immediately.