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shrimp curry powder garlic chicken broth soy sauce mirin salt rice vermicelli vegetable oil shallots red bell pepper bean sprouts
Viewed: 39 - Published at: 9 years agoIngredients
- 12 lb medium shrimp, peeled (41 to 50 count)
- 2 12 teaspoons curry powder
- 2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
- 34 cup canned low sodium chicken broth
- 14 cup soy sauce
- 2 tablespoons mirin (sweet Japanese rice wine)
- salt
- 6 ounces rice vermicelli (also called rice sticks)
- 4 teaspoons vegetable oil
- 3 medium shallots, sliced thin (about 1/4 cup)
- 1 medium red bell pepper, stemmed, seeded, and cut into 1 1/2 by 1/4-inch strips
- 1 cup bean sprouts
Method
- Bring 3 quarts water to a boil in a large saucepan for cooking the noodles.
- Mix the shrimp and 1/2 teaspoon curry powder in a small bowl and set it aside.
- Mix the garlic and remaining 2 teaspoons curry powder together in another bowl and set it aside.
- Mix the broth, soy sauce, and mirin together in a third bowl and set it aside.
- Add 1 teaspoon salt and the noodles to the boiling water, stir to separate, and boil until tender, about 1 minute.
- Drain thoroughly and set the noodles aside.
- Meanwhile, heat 2 teaspoons oil in a 12-inch nonstick skillet over medium-high heat until shimmering but not smoking.
- Add the shrimp and cook until slightly browned, about 45 seconds.
- Turn the shrimp with tongs and continue to cook for another 45 seconds.
- Remove the shrimp from the pan and set them aside in bowl.
- Reduce the heat to medium and add the remaining 2 teaspoons oil.
- Add the garlic and curry powder mixture and cook until fragrant, about 30 seconds.
- Add the shallots and stir-fry until they begin to soften, about 30 seconds.
- Add the bell pepper and stir-fry until crisp-tender, about 1 1/2 minutes.
- Add the softened noodles, shrimp, broth mixture, and bean sprouts and toss until the ingredients are combined and the noodles heated through, about 1 minute.
- Serve immediately.
