Add 2 teaspoons oil to center, then add eggs to center. Cook, without stirring, until shrimp turn opaque and brown around edges, 2 to 3 minutes, flipping halfway through cooking. Add remaining whole shrimp and spread into even layer. Heat 2 teaspoons oil in now-empty skillet over high heat until just smoking. ![]() Add minced scallions and garlic and cook, stirring constantly, until garlic is golden brown, about 1 minute. Heat 1 teaspoon oil in now-empty skillet over medium heat until shimmering. Add dried shrimp and cook, stirring frequently, until golden brown and crispy, 3 to 5 minutes. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium heat until shimmering. (Check halfway through microwaving and separate any pieces that may have stuck together.) Arrange pieces in single layer on large plate and microwave at 50 percent power until shrimp are dried and have reduced in size by half, 4 to 5 minutes. Toss shrimp pieces with 1/8 teaspoon salt and 1/8 teaspoon sugar. Cut shrimp in half lengthwise, then cut each half into 1/2-inch pieces. ![]() Drain noodles well, then toss with 2 teaspoons oil.Ĭombine fish sauce, tamarind concentrate, and 3 tablespoons sugar in bowl and whisk until sugar is dissolved. Stir, then let soak until noodles are almost tender, about 8 minutes, stirring once halfway through soaking. Drain and pat dry with paper towels.īring 6 cups water to boil. ![]() ![]() Add radishes and let stand for 15 minutes. Microwave until steaming, about 30 seconds. FOR THE CHILE VINEGAR: Combine vinegar and chile in bowl and let stand at room temperature for at least 15 minutes.įOR THE STIR-FRY: Combine 1/4 cup water, 1/2 teaspoon salt, and 1/4 teaspoon sugar in small bowl.
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