Fettuccine With Shrimp And Scallions (Ginger Chili Sauce)

Recipe Ingredients

1/3 lb	151g / 5.3oz	Fettuccine - fresh
2 teaspoons	10ml	Fresh ginger root - finely chopped
2		Green onions - finely chopped
2 tablespoons	30ml	Pecan pieces - finely chopped
1 teaspoon	5ml	Peanut oil
12		Shrimp - cooked, tails removed
		Bowl
1 teaspoon	5ml	Chili sauce
1 teaspoon	5ml	Soy sauce
1 teaspoon	5ml	Crushed garlic
1 teaspoon	5ml	Dark sesame oil

Recipe Instructions

Bring a medium pan of water to a boil, allowing 5 to 10 minutes for this before you begin the recipe. Put the ginger, green onion and pecans in a food processor and chop. In a bowl, combine the chili sauce (e.g., Heinz), soy sauce, garlic and sesame oil. Clean shrimp and remove tails. When the water is boiling, add the fettucini and simmer 2 to 3 minutes until tender but still chewy. Meanwhile, heat wok and oil with the peanut oil (or canola oil). Add the processed ingredients; add the shrimp. Drain the pasta. Add to the wok. Toss with the chili sauce ingredients. Serve at once.

'Oh, was that good!' Very fast meal. Boiling the water took the longest. (served with mixed green salad, jicama chips and raspberry vinaigrette.

Chef du Jour, TVFoodNet, April 96

Source:
Ann Willan, LA via London

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