Saturday, March 19, 2011

Favorite Eats - Singapore Noodles & Shrimp

View from Althorp Pt. anchorage
In a previous post about catching shrimp I said I'd follow up with some shrimp recipes.  This one is one of the favorites from guests and crew of the MV Independence. Singapore noodles and shrimp always gets rave reviews.  Maybe because of the fresh shrimp, or maybe its because we're at some beautiful anchorage, or because we are surrounded by friends and family, or maybe all of the above.  Finally, it's oh so fast and easy to prepare, especially on your boat where ingredients and space matter.

  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1/2 of a small yellow onion, chopped fine
  • 2 cloves garlic, minced (or 1 tsp of garlic powder)
  • 1/2 red sweet bell pepper, cut into thin strips
  • 1 small carrot (6"), cut into thin match stick sized pieces
  • 2 tbsp of curry powder (we use Madras curry powder)
  • 2 tbsp of sweet vermouth or mirin
  • 2 tbsp of soy sauce
  • 2 tbsp of sambal oelek (red chili sauce) - more or less to taste
  • 12-20 large shrimp tails, peeled
  • 2 cups cooked al dente spaghetti or vermicelli
  • 2-3 green onions, chopped
Cook pasta and when done, drain and set aside.
Singapore noodles with fresh shrimp
In a large pan over medium high heat, melt butter and stir fry shrimp until just barely done about 2-3 minutes.  Shrimp will just start to turn pink.  Do not overcook.  Remove shrimp and set aside.  In the same pan that you just cooked the shrimp in add the olive oil and let it get hot.  Once the oil is hot, add the onion and garlic and cook until the onion just turns clear and soft.  Next, add the carrots, peppers to the onions and garlic and cook for two minutes, stirring occasionally.  Add the red chili sauce, the vermouth or mirin, and the curry powder and mix all ingredients well and cook for one minute.  Now, return the shrimp to the pan and finish cooking them, mixing the shrimp with all the ingredients.  Finally add the pasta to the pan and mix it well with all the ingredients.  Pour the soy sauce over the prawn and noodle mixture and mix well again.  We top it off with green onions and serve the dish family style, letting everyone serve themselves.  Keep the sambal oelek (red chili sauce) and soy sauce on the side for those who want more.  Make sure you have a nice bottle of chilled Chardonnay or Riesling to go with dinner.

We often serve Singapore Noodles with a side of "sunomono" - thinly sliced cucumbers in a dish with a bit of rice vinegar, sake or mirin, a dash of soy sauce, and a drop of sesame oil.  Mix the ingredients to taste, then add the cucumbers and let sit, chilled, for about 30 minutes.  For a special treat you might want to add a few lumps of crab meat to the sunomono.

After 25 years of going "upcoast" and catching shrimp we've got a lot more recipes like Shrimp with Gorgonzola Sauce, Thai curry shrimp, Gumbo, and more.  If readers are interested let me know and I can post more recipes.  Enjoy.

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