Sichuan Shrimp And Crab Over Pan-Fried Noodles Recipe - Cooking Index
Sichuan Shrimp And Crab Over Pan-Fried Noodles Recipe - Cooking Index
The black vinegar called for in this recipe is similar to balsamic vinegar. It's made from sweet rice, and although still acidic, it is slightly sweet and smoky. It is usually used in dipping sauces and stir-fries. Buy the shrimp already shelled and deveined to save time. Good quality canned crab is available in most grocery stores.
Type: Fish, Shellfish| 2 tablespoons | 30ml | Peanut oil |
| 1 tablespoon | 15ml | Minced ginger root |
| 1 tablespoon | 15ml | Minced garlic |
| 3 tablespoons | 45ml | Chopped green onions |
| 1 tablespoon | 15ml | Tomato paste |
| 2 tablespoons | 30ml | Chile bean sauce |
| = (available at Asian markets) | ||
| 2 tablespoons | 30ml | Chinese black vinegar |
| = (available at Asian markets) | ||
| 1 tablespoon | 15ml | Sugar |
| 1 tablespoon | 15ml | Sesame oil |
| 1/2 cup | 118ml | Chicken broth |
| 2 teaspoons | 10ml | Cornstarch |
| 1 lb | 454g / 16oz | Shelled large shrimp - deveined |
| 1/2 lb | 227g / 8oz | Crab meat |
| Pan Fried Noodles | ||
| Salt - to taste | ||
| 1/2 | Chow mein udon - (12 oz) | |
| = (available at Asian markets) | ||
| 3 tablespoons | 45ml | Peanut oil |
Heat the peanut oil in a wok or large skillet over high heat. Add the ginger, garlic and green onions and cook, stirring, until very fragrant, about 30 seconds to 1 minute. Stir in the tomato paste, chile bean sauce, black vinegar, sugar and sesame oil.
Mix together the chicken broth and cornstarch and set aside.
After about 2 minutes the mixture in the wok will look thick and somewhat sticky. Add the shrimp and crab and cook, stirring, until the shrimp have become pink and no longer translucent, about 2 to 3 minutes. Stir in the cornstarch mixture and the sauce will thicken almost immediately.
For the Pan-Fried Noodles: Bring a large pot of lightly salted water to a boil over high heat. When the water is boiling, add the noodles and cook according to package directions, about 4 minutes.
While the noodles are cooking, heat the oil in a large nonstick skillet over medium-high heat. Drain the noodles and add them to the pan to form a pancake-like shape. Cook until the underside of the noodles is golden brown, about 4 to 5 minutes. Flip the noodles and cook until the other side is golden brown, about 3 to 4 minutes.
Place the noodles on a platter and top with Sichuan Shrimp and Crab.
This recipe yields 4 servings.
Each serving: 269 calories; 897 mg sodium; 216 mg cholesterol; 12 grams fat; 2 grams saturated fat; 8 grams carbohydrates; 30 grams protein; 0.37 gram fiber.
Each serving of Pan-Fried Noodles: 125 calories; 95 mg sodium; 0 cholesterol; 10 grams fat; 2 grams saturated fat; 8 grams carbohydrates; 2 grams protein; 0 fiber.
Source:
The Los Angeles Times, 11-07-2001
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