John Myers
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Fast Colorful Glass Noodles with Shrimps
The perfect fast colorful glass noodles with shrimps recipe with a picture and simple step-by-step instructions.
The sauce:
- 80 g Glass noodles, Vernicelli type
- 2 Eggs, size M
- 1 pinch Chicken broth, grained
- 1 pinch Black pepper, fresh from the mill
- 1 small Carrot
- 2 tbsp Celery leaves, fresh or frozen
- 2 tbsp Celery stalks, fresh or frozen
- 2 tbsp Oyster sauce, (Saus Tiram)
- 1 tbsp Spring roll sauce, Thailand
- 1 tsp Chicken broth, grained
- 4 tbsp Orange juice
Also:
- 3 tbsp Sunflower oil
To garnish:
- Flowers and leaves
- Wash the fresh prawns and the thawed frozen food. Remove the head of all prawns with a twist and then wash all of them again. Cut each shrimp on the back with small scissors up to the last segment (leave this segment and the tail as you like), peel off the chitin shell, remove the black intestine and otherwise pull the body out of the last segment. Thaw raw, peeled frozen food.
- Soak the glass noodles in plenty of lukewarm water for 10 minutes, strain and cut into bite-sized lengths with scissors. Open the eggs in a sufficiently large container, add a pinch of chicken stock and pepper and whisk until homogeneous. Heat a medium-sized pan, add 1 tbsp of the sunflower oil and let it get hot. Fry the beaten eggs into scrambled eggs and leave to cool. Chop up larger pieces.
- Wash a small carrot, cut off both ends, peel and slice diagonally into 3×3 mm thin sticks. Wash the fresh celery, shake dry and pluck and chop the flawless leaves. Have an appropriate amount ready and freeze the remaining leaves. Weigh frozen goods and allow to thaw. Cut the leafless and flawless stems crosswise into rolls approx. 3 mm long. Measure the used amount and keep it ready, freeze the rest. Weigh frozen goods and allow to thaw.
- Mix the ingredients together in a bowl to deglaze.
- Heat the rest of the sunflower oil in a wok and fry the prawns in it until they are pink. Remove with a slotted spoon. Add the carrots and celery stalks and stir-fry for 2 minutes, then add the glass noodles and stir-fry for another 2 minutes. Finally add the celery leaves and mix in. Deglaze with the sauce and stir-fry until the sauce is almost soaked up.
- Place on the serving bowls with the prawns, garnish, serve and enjoy.
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