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Filipino Stir Fried Shrimp & Pancit Canton

Flavors.of.Asia's picture
Ingredients
  Dry white wine 2 Tablespoon
  Medium raw shrimp 1⁄2 Pound, peeled, deveined
  Salt 1 Teaspoon
  Wheat noodles 8 Ounce (1 Package, Philippine Style Pancit Canton)
  Vegetable oil 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  Onion 1 Medium, chopped
  Garlic cloves 2 Large, finely minced
  Finely minced ginger root 2 Teaspoon (Fresh)
  Green cabbage leaves 2 Cup (32 tbs), cut into 1 inch pieces (Tender)
  Carrot 1⁄2 Medium, thinly sliced, cut into julienne strips
  Japanese soy sauce 2 Tablespoon (Medium)
  Black pepper 3 Dash (Adjust Quantity As Per Taste)
  Green onions 2 Small, thinly sliced
  Fish sauce 1 Tablespoon (Southeast Asian, Patis)
  Salt To Taste
Directions

In a medium-size bowl, sprinkle wine over shrimp.
Let stand 10 minutes; drain well.
In a large pot, bring 3 quarts water and 1 teaspoon salt to a boil over high heat, add noodles.
Cook 3 to 4 minutes or until al dente.
Drain noodles in a colander.
Stir in 1 tablespoon of oil.
Heat a wok or large skillet over high heat.
Add 2 tablespoons of oil.
When oil is almost to smoking point, add shrimp.
Stir-fry 1 minute, just until shrimp turn pink.
Remove shrimp.
Wipe wok until clean and dry.
Reheat wok; add 2 tablespoons of oil.
When oil is hot, add onion, garlic and gingerroot; stir-fry 1 minute.
Add cabbage; stir-fry 2 minutes.
Add carrot; continue stir-frying 1 minute or until vegetables are crisp-tender.
Add remaining oil to wok, if needed.
Reduce heat, mix in noodles and shrimp with juices.
Season with soy sauce, black pepper, green onions, fish sauce and salt; mix well

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Shrimp

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