Description
A classic when it comes to shrimp dishes, but oh so good and super simple. Stir fried rice noodles in a sweet and spicy tamarind sauce tossed with wild Mexican shrimp, peanuts, radishes, and bean sprouts. Makes a great lunch or dinner and a fun dish to make for friends or family.Summary
Markesa Wild Mexican Shrimp
Markesa Wild Mexican Shrimp
https://www.aquastar.com/shop/markesa-wild-mexican-shrimp-raw-peeled-tail-on/
Recipe Level
Moderate
Cooking Time
0:30
Servings
2-4
Recipe rate
Rate Recipe
(2 votes, average: 5.00 out of 5)
Loading...Ingredients
- 1 lb. U-15 Mexican shrimp, thawed per package directions
- 6 oz. Dried thin rice noodles
- 4 Tbsp shaved palm sugar
- 1 Tbsp tamarind paste
- 1 Tbsp fish sauce
- Dash of white vinegar
- 1 tsp shrimp powder
- Pinch chili flake
- 4 Tbsp warm water
- ¼ cup canola oil
- 2 shallots, peeled and diced
- 2 eggs
- 2 Tbsp crushed peanuts
- 1 tsp shredded radish, garnish
- ½ cup chopped chives
- 2 oz. Bean sprouts
- Lime wedges, garnish
- Carrots, shaved, garnish
- Green onion, sliced, garnish
To make
Instructions
Soak the dried rice noodles in water for 15 minutes until tender but not mushy.Bring a pot of water to a boil and blanche the soaked noodles in the boiling water for a few seconds (this keeps noodles from sticking when they are stir fried), set aside.
Mix the palm sugar, tamarind paste, vinegar, fish sauce, chili flakes and shrimp powder with 4 tablespoons of warm water until the sugar has dissolved – set tamarind mixture aside.
Heat the canola oil and sauté the shallots until fragrant. Add the shrimp and sauté until the shrimp are partly cooked. Transfer to a plate to add back in later.
Return the pan to the stove and crack in the eggs, scramble over medium heat. Once the eggs are cooked add the shrimp back into the pan along with the noodles. Sauté for a moment then add tamarind mixture. Quickly sauté on high until the sauce has reduced and infused into the noodles. Add the peanuts, shredded radish, chives and bean sprouts. Toss a couple times and transfer to serving bowls.
Garnish with limes, shaved carrots, radish, or green onion. Serve and enjoy!
