Udang Masak Merah (Sambal Udang).\r
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This is a great side dish especially with wantan noodles.\r
Wontons or dumplings are not only well known among the asians but also the westerners too. I personally love this soup version especially after a long haul flight as it somehow gives me a comforting feeling. \r
In this recipe, I opted for wantan wrap bought from the store. Preparation of this dish is pretty simple. However, wrapping wantans can be pretty tricky as water is used to seal the wrap. Too much water might cause the wrap to tear. \r
If you do not like wantans in soup, you can opt to have them fried instead. Serve with some sweet chilli sauce. You will love its crispiness. Have fun wrapping these delicious dumplings. This recipe yields around 14 – 16 pieces of wantans.\r
Check out the wantan noodles recipe on the website too.\r
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RELATED RECIPE IDEAS:\r
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Nyonya Cooking: \r
The idea behind Nyonya Cooking:\r
Nyonya: Female descendants of a Chinese ethnic group who relocated to the Malay archipelago in the 15th century.\r
Like a true Nyonya, Grace cooks real Asian food with fresh ingredients.
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3/4 lb fettuccini pasta
1 lb large raw shrimp peeled and deveined
1 Tbsp olive oil
1/2 onion (medium), finely chopped
2 Tbsp unsalted butter
1 garlic clove minced
1/3 cup white wine I used Chardonnay
2 cups whipping cream
1/3 cup shredded parmesan cheese
1/2 tsp Sea salt or to taste
1/4 tsp black pepper or to taste
1/4 tsp paprika or to taste
1 Tbsp Parsley finely chopped, to garnish
Add 3/4 lb pasta to a pot of boiling water with 1 Tbsp salt and cook according to package instructions until al-dente. Drain without rinsing and set aside.
While pasta is cooking, prepare the shrimp and sauce. Season shrimp with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp paprika. Place a large, non-stick pan over medium/high heat and add 1 Tbsp oil. Once oil is hot, add shrimp in a single layer and cook 2 min per side or just until cooked through and no longer translucent. Remove to a separate dish to prevent overcooking.
In the same hot pan, add 2 Tbsp butter with finely chopped onion and sauté until soft and golden (3-5 mins), stirring often. Add minced garlic and sauté another minute until fragrant. Stir in 1/3 cup white wine and boil down until there is only 25% of the liquid left.
Stir in 2 cups cream, bring to a light boil then simmer 2 min. Sprinkle sauce with 1/3 cup parmesan cheese and stir just until creamy and smooth. Let it come just to a simmer without boiling then turn off the heat and season sauce with more salt, pepper and paprika to taste.
Stir in the drained pasta and cooked shrimp, tossing until noodles are well coated in sauce. Serve in warm pasta bowls with a generous sprinkle of finely chopped parsley, more parmesan cheese and some freshly cracked black pepper.
angiescarr.co.uk in this archive clip from the 90s Angie makes prawns. Polymer Clay Miniature in 12th Scale.
Dancing Shrimp: Favorite Thai Recipes for Seafood
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Receta de pasta con camarones primavera / Recipe for pasta with shrimp spring
21 mayo 2014
Ingredientes: 6 jitomates deshidratados, 360 gr fetuchhini, 1 cucharada aceite de oliva, 500 gr camarón pacotilla, 1/2 cebolla morada, 2 pimientos verdes, 3 tazas floretes de brócoli, 2 dientes ajo, 1 cucharada orégano fresco, 1 taza corazones de lechuga de alcachofas en cuartos, 2 jitomates, 1 cucharada albahaca, 1 cucharada perejil.
Para más información entra en: http://www.cadenatres.com.mx/cocinemos-juntos
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