Pumpkin Peanut Curry Noodles Shrimp And Scallops Recipes

TINGLY FIVE-SPICE SHRIMP AND NOODLES

Steps:

• Heat vegetable oil in a tabletop fryer or Dutch oven to 350 degrees F.
• Bring a large pot of water to a boil.
• In a medium bowl, combine the cornstarch, ground Sichuan peppercorns, five-spice powder, sugar and 1 teaspoon salt. Toss the prawns in the cornstarch mixture, then gently place in the fryer. Cook until golden brown and cooked through, about 3 minutes. Remove to a paper towel-lined plate and season with salt.
• In a wide, shallow pot set over medium-high heat, add a few turns of the pan of oil. Add the reserved shrimp heads and shells and saute a few minutes, until pink and fragrant. Add the whole Sichuan peppercorns, fennel seeds, star anise, cinnamon sticks and cloves. Toast for a minute or two. Add the garlic, leeks and ginger and cook for a few minutes. Add the chicken stock, Shaoxing wine and shoyu and bring to a simmer. Let reduce by about half, then strain through a fine-mesh strainer and reserve.
• Place a small nonstick skillet over medium-high heat and add a turn of the pan of oil. Add the egg, letting it run around the pan, gently picking up the cooked part and letting it continue to run. Remove from the pan, roll and thinly slice. Set aside.
• Place a large skillet over high heat and add a few turns of the pan of oil. Quickly saute the carrots, scallions, cabbage and mushrooms for a minute or two.
• As soon as you start cooking the vegetables, drop the noodles in the boiling water and let cook for a couple minutes. Remove from the pot and add straight to the pan of vegetables. Add some of the reduced shrimp head liquid and toss to combine.
• Transfer to a plate or platter and top with the sliced egg and cooked shrimp.

SHRIMP AND SCALLOP CURRY

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add ginger and garlic and sauté until fragrant, about 2 minutes. Add curry powder; stir 1 minute. Add shrimp, scallops and green onions. Sauté just until shrimp turn pink, about 4 minutes. Add cream and lemon peel. Simmer until shrimp and scallops are just opaque in center and sauce thickens slightly, about 5 minutes. Season with salt and pepper. Mound rice in large shallow bowl. Top with seafood curry, then cilantro.

PUMPKLIN-PEANUT CURRY NOODLES W/5 SPICE SEARED SCALLOPS & SHRIMP

Steps:

• Heat a large pot of water for noodles. Add pasta to boiling salted water. Cook to al dente or with a bite to it. Heat large deep skillet over medium heat with 2 T oil. Add garlic, ginger, red bell pepper, and pepper flakes to pan and cook together a couple of minutes. Add peanut butter and melt it. Whisk soy into peanut butter. Stir in pumpkin and curry paste. Sauce will be very thick. Turn heat down to low. Add a ladle or 2 of pasta cooking water to thin sauce and simmer over low heat. Adjust salt, to taste. Heat a small to medium skillet over high heat. Pour five-spice on to a plate with some salt. Press both sides of shrimp & scallops into the powder. Add 3 T of remaining oil to hot skillet. Place shrimp in pan and cook 1 minte. Flip & sear the other side until just opaque. Remove shrimp to a plate & set aside. Add another 3 T of oil to skillet & heat back up to smoking. Add scallops & sear on both sides until opaque. Remove scallops & add to plate of shrimp. Drain pasta & return to pot. Add curry-pumpkin sauce & toss thoroughly. Serve noodles on 4 plates. Top with scallions & seafood.