Classic Shrimp Laksa With Rice Noodles Recipes

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GRILLED SHRIMP WITH RICE NOODLES



Grilled Shrimp with Rice Noodles image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon vegetable oil, plus more for the grill
1 8-ounce package thin rice noodles, such as vermicelli
1 1/4 pounds peeled and deveined large shrimp
2 tablespoons Thai red curry paste
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
1/4 cup drained pickled ginger, chopped, plus 1 tablespoon brine
Kosher salt
1 seedless cucumber, cut into matchsticks
1 yellow bell pepper, thinly sliced
1 carrot, grated
1/2 cup fresh cilantro, roughly chopped

Steps:

  • Preheat a grill to medium high; oil the grates. Bring a medium pot of water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water. Toss the shrimp with 1 tablespoon curry paste and the vegetable oil. Let sit at room temperature, about 15 minutes.
  • Meanwhile, whisk the remaining 1 tablespoon curry paste, the peanut butter, vinegar, ginger brine, 2 tablespoons water and a pinch of salt in a large bowl until smooth and thick. Add the cucumber, bell pepper, carrot, most of the cilantro, the ginger and a generous pinch of salt; toss well until the sauce loosens. Cut the noodles into shorter pieces with kitchen shears and add to the vegetables; season with salt and toss well.
  • Grill the shrimp until just cooked through, 2 to 3 minutes per side. Serve on top of the noodle mixture. Top with the remaining cilantro.

Nutrition Facts : Calories 500, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 179 milligrams, Sodium 1268 milligrams, Carbohydrate 67 grams, Fiber 4 grams, Protein 25 grams, Sugar 7 grams

SHRIMP LAKSA



Shrimp Laksa image

This recipe is from Parragon's Thai cooking book. The recipes are delicious and very easy to prepare. This is so good. I have changed it slightly to accomodate my familys taste buds.

Provided by Baby Kato

Categories     Stocks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

1 3/4 cups milk, coconut, canned
1/4 cup cream, coconut, canned
1 cup vegetable stock
1/4 cup vermicelli rice noodles
1 pepper, sweet red, cut into thin strips
1 cup bamboo shoot, sliced, canned, drained and rinsed
1/16 cup ginger (2 inches)
4 scallions, coarsley chopped
2 tablespoons curry paste, red
2 tablespoons fish sauce
1 teaspoon golden brown sugar
6 sprigs basil, use thai if you can find it...much stronger flavor
16 shrimp, jumbo, unshelled, cooked

Steps:

  • Mix the milk, cream and stock together in a pot and bring slowly to a rapid boil.
  • Lower heat and add the remaining ingredients, except for the shrimp and simmer gently for 5 minutes.
  • Next add the shrimp and simmer until heated through about 4 - 5 minutes.
  • Serve in warmed bowls and enjoy.

Nutrition Facts : Calories 166.3, Fat 9.4, SaturatedFat 5.5, Cholesterol 61.8, Sodium 906.1, Carbohydrate 12.9, Fiber 2.5, Sugar 3.1, Protein 9.3

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