Baked Shrimp in Clear Noodles
1 teaspoon sugar
1 1/2 tablespoons soy sauce
6 large whole shrimp
sesame oil
30 peppercorns
1 medium onion
1 tablespoon ginger
1 clove garlic
1 bundle clear noodles
5 to 7 sprigs cilantro
Cilantro roots are actually used in this recipe, but cilantro is rarely sold with roots in the US. If you have some cilantro roots, do use a couple in place of cilantro sprigs. Whole shrimp with heads and shell give a wonderful presentation. Soak clear noodles in hot water for 5 to 10 minutes. Snip the noodles into smaller and more manageable lengths so they are easier to serve. Ground garlic, ginger, cilantro, pepper in a mortar or food processor. Peel and slice onion thin. Heat up a tablespoon of oil in a wok over low heat. Add the ground ingredients and stir fry for a minute. Add onion and stir until the onion is tender then turn off the heat. Drain and add the clear noodles to the pan. A little water in the noodles is ok since it will keep the noodles soft when baking. Baking tends to take the moisture out of the noodles and the dish loses its taste if it becomes dry when baking. Add soy sauce, sugar and a few drops of sesame oil. Mix well. Warm up the oven to 400F. Pour the noodle mixture into an oven proof dish or clay pot. Add shrimp on top and cover. Bake for 20 minutes or until the shrimp is done. Serve hot with rice. 2 servings.
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