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.
Serving size: Complete recipe
Calories 2878 Calories from Fat 1296
% Daily Value*
Total Fat 149 g228.7%
Saturated Fat 67 g335.2%
Trans Fat 0.1 g
Cholesterol 931.3 mg310.4%
Sodium 1977.4 mg82.4%
Total Carbohydrates 275 g91.7%
Dietary Fiber 6.7 g26.9%
Sugars 201.8 g
Protein 110 g220.2%
Vitamin A 128.9% Vitamin C 77.8%
Calcium 37.7% Iron 80.7%
*Based on a 2000 Calorie diet