Who doesn’t love rice noodles?? C’mon, tasty, smooth, versatile rice noodles.. 🙂 Yesterday, I wanted to use a classic combo shrimps – coconut – rice and I developed an amazing recipe Coconut Shrimps with Rice Noodles that I’m more than excited to share with you. The meal is a bit different from classic recipes you can see online, mainly because of its simplicity. No fancy techniques, no golden powder, simply fresh ingredients you can find in any asian store.
Coconut Shrimps with Rice Noodles
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Number of servings: 4
Per Serving 691 calories
Fat 21 g
Carbs 118 g
Protein 9 g
- 2 cups (350 grams) rice noodles
- 20 medium sized shrimps
- 1 cup (240 ml) coconut cream
- 2 tablespoons sesame oil
- 2 scallions
- 4 lime leaves
- 1 lemongrass
- 1 lime
- 2 chili peppers
- 1 inch (2,5 cm sized) fresh ginger
- 1 teaspoon black sesame seeds
- 1 teaspoon white sesame seeds
- handful fresh coriander leaves
- Heat up a wok pan on a medium heat and lightly roast black and white sesame seeds (no need for any oil).
- Once the seeds are roasted, place them in a small bowl to cool off while you prepare the rest.
- Put rice noodles in a large bowl, bring water to boil and cover rice noodles with hot water.
- Let them sit like that for at least 4 minutes, then strain from water and rinse well under the clean water.
- Peel your shrimps, wash them well and gently dry on a paper towel.
- Wash scallions and slice them thinly. Set aside white part from the green part.
- In the same wok heat up sesame oil on a slightly higher temperature and cook your shrimps 2 minutes each side. They should get that light orange colour.
- Add chopped chili peppers and white part of sliced scallions, stir for 15 seconds.
- Add coconut cream and mix together the cream, shrimps and chili peppers.
- Decrease the heat and add chopped lemongrass, lime leaves and fresh ginger.
- Let it simmer for 5-6 minutes allowing flavours to combine.
- Add drained rice noodles and freshly squeezed juice form a lime.
- Stir well for another 2-3 minutes, letting the rice noodles absorb delicious coconut cream.
- Once you finish, serve in a bowl topped with sesame seeds, sliced green part of scallions and fresh coriander leaves.
HOW TO CHOOSE THE RIGHT SHRIMPS?
The size doesn’t really matter. But what matters is whether the shrimp was “pre-prepared” or not, you as a buyer can easily decide what option suits you better;
When you shop for shrimps, you’ll see different options in terms of colour -colour of raw shrimp can range from white to shades of grey and/or light blue tints covered by surface patterns of red, pink or dark grey. All shrimps and prawns turn into light orange to reddish when cooked. Now, in many stores you can find an option to buy already pre-cooked (or pre-boiled) shrimps and I personally don’t recommend getting those. They get overcooked very easily and let’s be honest, it’s better to know HOW and WHERE your food was cooked rather than buying already a pre-boiled product.
The raw ones should be firm, looking “healthy” and without any bad smell. Once you peel them, you can keep the heads for amazing broths for later (and use for risotto for example) or you can simply throw it away. Try always cleaning the shrimp itself from veins. You can do that by using a paring knife to make a shallow slit along the back from the head end to the tail end. Look for the dark brown or black sand vein that runs along the centre of the back. Most of the times you can see it even before you cut the back of the shrimp. If the vein is there, use the tip of the knife to carefully remove and discard it. After this, wash your shrimps under the cold water and gently dry on a kitchen towel before you cook with them (placing wet, dripping water shrimps on a how pan with oil will make oil sizzle and you can even get burnt by it, be careful).
Wishing you happy shrimp moments and delicious “Asian fusion” memories 😉