Crispy Egg Noodle Wrapped Shrimp Recipes

SHRIMP STIR FRY WITH EGG NOODLES

Shrimp Stir Fry With Egg Noodles image

This delicious shrimp dish is a colorful, easy to make, and will keep you wanting seconds. Enjoy.

Provided by juana

Categories World Cuisine Recipes Asian Chinese

Time 30m

Yield 6

Number Of Ingredients 12

Ingredients

1 pound fresh Chinese egg noodles
2 tablespoons olive oil
⅓ cup chopped onion
1 clove garlic, chopped
¾ cup broccoli florets
½ cup chopped red bell pepper
2 cups cooked shrimp
½ cup sliced water chestnuts, drained
½ cup baby corn, drained
½ cup canned sliced bamboo shoots, drained
3 tablespoons oyster sauce
1 tablespoon red pepper flakes, or to taste

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in noodles and return to a boil. Cook until the pasta floats to the top, 1 to 2 minutes; drain.
Heat oil in a large skillet over medium-high heat; cook and stir onion and garlic for about 1 minute. Add broccoli and bell pepper; cook and stir until just tender, about 3 minutes. Stir in shrimp, water chestnuts, baby corn, bamboo shoots, oyster sauce, and red pepper flakes. Continue cooking until shrimp and vegetables are heated through, about 3 minutes more.
Serve shrimp and vegetables over noodles.

Nutrition Facts : Calories 321.9 calories, Carbohydrate 49 g, Cholesterol 83.2 mg, Fat 6.3 g, Fiber 2.6 g, Protein 15.1 g, SaturatedFat 0.8 g, Sodium 615.7 mg, Sugar 2.2 g

CRISPY NOODLE WRAPPED PRAWNS WITH RICE WINE DIPPING SAUCE

Crispy Noodle Wrapped Prawns With Rice Wine Dipping Sauce image

This is a very stylish starter. It's ideal for a dinner party menu. Try to get your prawns from a chinese grocer or a local fidh monger, as the ones in the supermarket are to tiddly for this dish.

Provided by Lene8655

Categories Australian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

75 g dried fine, Chinese egg noodles
1 small mango, skinned, stoned and thinly sliced
12 large prawns, raw, shell on, headless, each about 8 cm
salt
vegetable oil, for deep frying
5 tablespoons rice wine vinegar
3 tablespoons caster sugar
1 red birds eye chile, very thinly sliced, seeds and all

Steps:

Begin by making the dipping sauce: place the vinegar and the sugar in a small pan and bring to the boil, stirring until the sugar dissolves. Remove from the heat, add the sliced chilli and leave to cool completely. If you want to get ahead, the sauce can be made a day or two before you need it, then keep covered in the fridge.
Cook the egg noodles in a pan of boiling water. Drain well, then cool in cold water and then drain again. Gently heat 5cm of oil in a deep pan.
Shell the prawns, leaving the tail section intact. Pass a short bamboo skewer through the prawn from top to tail. Place a slice of mango on each prawn and season with a little salt. Gather about six strands of noodle and wrap them around the prawn to secure together the prawn and the mango. Repeat to make 12 prawn sticks.
Testthe oil temperature with a piece of noodle: it should turn crisp and golden in about 1 minute. Cook the prawns in batches for 2-3 minutes until the noodles are crisp and the prawns are pink. Drain on kitchen paper and serve hot with small bowls of the dipping sauce. You may choose to slid the prawns off the sticks before serving, or leave them on. Decorate with sprigs of corriander and wedges of lime, to serve.

Nutrition Facts : Calories 2135.5, Fat 24.1, SaturatedFat 6.4, Cholesterol 469.2, Sodium 215.3, Carbohydrate 399.5, Fiber 18.8, Sugar 29.2, Protein 78.5

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