Spicy Singapore Prawns
|Bean thread noodles||3 1⁄2 Ounce (1 Package)|
|Rice wine vinegar||1 1⁄4 Cup (20 tbs)|
|Sugar||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Peanut oil/Vegetable oil||1 Tablespoon|
|Large shrimp||1 Pound, peeled and deveined (20 Large Ones)|
|Minced garlic||2 Tablespoon|
|Chopped green onion||2 Tablespoon|
|Chopped cilantro||1 Tablespoon|
|Dried red pepper flakes||3 Teaspoon|
|White wine||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Tablespoon|
|Butter||1⁄2 Cup (8 tbs), cut into pieces and chilled|
BRING A LARGE PAN of water to a boil, add the bean thread noodles, and cook until tender, about 5 minutes.
Meanwhile, combine 1 cup of the vinegar with the sugar and water in a large bowl and stir until the sugar is dissolved.
Drain the cooked noodles, add them to the vinegar mixture, and toss to coat well.
Set aside to marinate; keep warm.
HEAT THE OIL in a large skillet over high heat.
Add the shrimp and cook for about 1 minute, then stir in the garlic, green onion, cilantro, and red pepper flakes.
Add the wine, the remaining 1/4 cup of rice wine vinegar, and the soy sauce and bring just to a boil.
Add the butter pieces and stir to slowly incorporate into the sauce.
Remove from the heat and taste for seasoning, adding more soy sauce or red pepper flakes to taste.
DRAIN THE WARM NOODLES, discarding the marinade, and divide them among 4 shallow bowls.
Arrange the shrimp on the noodles, spoon the sauce over them, and serve immediately.