With no waste!
Used it all even the shells! Seriously I did.
Remember the recipe on monday? I used part of the shrimp on the spring rolls and for no waste I stored the shells and heads of the shrimp so I can make us some noodles! Rice noodles to be exact, cause I’m addicted to those and unfortunately they don’t sell at the Chinese supermarket (but no hard feelings).
It’s actually simple you just “fry” the shells a bit in olive oil for a couple of minutes until they gain some color, add some whiskey (or you can skip this) then just need to add the water and let it simmer. When it’s done just need to process everything and pass it through a sieve (a couple of times).
Simple right? Oh and you don’t have to do the noodles right away you can’t definitely keep it in the fridge up to a week, and when you’re ready just throw some ginger and veges in a wok, put the shrimp stock in and cook the noodles in it.
I should say though, this has a really strong flavor so expect to taste every single part of the shrimp.
- Shrimp shells and heads, about 380g of shrimp
- 2 Tbspn Whiskey (optional)
- 1lt water
- Shrimp stock
- 1 thumb of ginger, grated
- 1 clove garlic
- 2 tbspn olive oil
- vegetables (mushrooms, peas,...)
- ½ cup of water
- 2 tbspn sesame oil
- salt and pepper, to taste
- 230g rice noodles (i used pho noodles)
- 1 lime, juice
- 1 tspn fish sauce
- ginger, grated
- In a large pot add the olive oil and the shrimp shells, let it gain some color in medium heat for 3 to 4 minutes. After low the heat and add the whiskey, cover for two minutes. Finally add the water and bring it to a boil covered, count 15 minutes.
- When the time is done you can use a hand blender or a food processor to blend everything together, you will have some shells left.
- Pass everything through a very fine sieve, twice if needed.
- In a wok add the olive oil, garlic and ginger cook for 1-2 minutes, add the shrimp (if using) cook for 2 to 3 minutes and add the vegetables of your choosing, don't cook all the way just cook it for a 2 minutes. Add the shrimp stock, ½ cup of water, sesame oil, salt and pepper and bring it to a boil. Once boiling add the noodles and cover (follow the cooking instructions in the noodle package). Taste and season if needed.
- In a small bowl pour the juice of one lime, fish sauce and ginger (or chili flakes), stir.
- Serve the noodles in a bowl and pour the lime mix on top.