VIETNAMESE PRAWN & NOODLE SALAD WITH CRISPY SHALLOTS
Making the fried shallots for this superhealthy salad is optional, but well worth it - they're incredibly delicious
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 25m
Number Of Ingredients 14
Steps:
- For the crispy shallots, heat 5cm of oil until hot in a wok. You will know the oil is hot enough when one piece of shallot sizzles as soon as it's dropped in. Toss the shallot slices with flour, shake off excess and fry in the oil until golden. They fry quickly, about 1 min. Drain on kitchen paper, sprinkle with salt and set aside.
- To make the dressing, mix the lime juice, sugar, fish sauce and garlic and set aside. In a large mixing bowl, pour boiling water over the noodles. Leave them for 2 mins or until they are just cooked, then rinse under cold water. Drain well, shaking the sieve numerous times to get out the excess water, then place back in the bowl. Add prawns, onion, chilli, cucumber and herbs. Pour the dressing over, mix, then sprinkle with the shallots and peanuts.
Nutrition Facts : Calories 331 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 1.41 milligram of sodium
PRAWNS SAMBUCA FLAMBE
Flambe presentation makes any meal presentation special and dramatic. This recipe is sure to wow your guests and please their palates, as well. The recipe is from one of the finest restaurants in Monterey, California called the Sardine Factory. Dining at this wonderful restaurant on Cannery Row, one can almost feel the presence of Ernest Hemingway and other historical people who once lived and worked here.
Provided by GREG IN SAN DIEGO
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in saute pan.
- Add garlic, shallots and prawns.
- Cook for 1 or 2 minutes.
- Add wine and Sambuca. Flambe.
- Add tomatoes, tarragon, salt and pepper.
- Cook for 2 more minutes.
- Add butter and reduce.
- Place over individual servings of pasta on preheated serving plates.
- Garnish plates.
- Garnish prawns with tarragon leaves and chives.
- As with all my recipes which call for wine or liquor, use good quality.
- Be sure to invite your guests to watch the flambe process.
- Serve with a good Chardonnay such as 2004 Grgich Hills or 2005 Brewer-Clifton, Mt. Carmel.
Nutrition Facts : Calories 1082.5, Fat 53.7, SaturatedFat 18.9, Cholesterol 103.5, Sodium 54.4, Carbohydrate 88.2, Fiber 3.9, Sugar 2.6, Protein 21.4
SAMBUCA SHRIMP
Make and share this Sambuca Shrimp recipe from Food.com.
Provided by KelBel
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter, add minced garlic and 2 tbsp of the butter, add the heavy cream and mix well.
- Can refrigerate at this point for a couple of hours to allow the garlic flavor to blend.
- In a heavy skillet, melt the remaining butter on med/high heat and saute the thawed shrimp until heated through.
- Add Sambuca and flambe, (if open flame, remove from heat).
- Reduce heat immediately and add the butter, garlic and cream mixture.
- Simmer for about 5 minutes and serve immediately.
PRAWNS SAMBUCA
Steps:
- In a large saute pan, heat the oil over medium-high heat. Add the garlic, shallots, and prawns, and cook for 2 minutes. Remove the pan from the heat and add the wine and liqueur. Return the pan to the heat and carefully flambee. Add the tomatoes and tarragon and season with salt and pepper. Cook for 2 more minutes. Add the butter and reduce slightly. Add the cooked pasta and toss well. Garnish each serving with a tarragon leaf and chives.;
SAMBUCA SHRIMP
This dish is best served as an appetizer but throw in some rice or pasta and you have a tasty meal!
Provided by vodka0825
Categories Main Dish
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Melt 2 tbsp of butter and mix well with garlic and heavy cream. (You can refrigerate the cream mix at this point to allow the garlic flavor to blend). In a heavy skillet, melt 1 tbsp of butter on med/high heat and saute the thawed shrimp until heated through. Add Sambuca and flambe (if using an open flame remove from heat). Reduce heat immediately and add the butter, garlic and cream mixture. Simmer for about 5 minutes and serve immediately.
Nutrition Facts : Calories 224 calories, Fat 13.5165106875 g, Carbohydrate 0.7789317075 g, Cholesterol 254.8618185 mg, Fiber 0.0314999985694885 g, Protein 23.80831665 g, SaturatedFat 8.074669516 g, ServingSize 1 1 Serving (148g), Sodium 354.9509565 mg, Sugar 0.747431708930511 g, TransFat 0.968110766500001 g
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