Wolfgang Puck BDFR0020 Bistro collection Manual page 15

Crispy Shrimp or Calamari
with Chinese Noodles and
Spicy Garlic Sauce
4 servings
INGREDIENTS
Oil for deep-frying
2 tablespoons peanut oil
3/4 cup (4 ounces) sliced Double-Blanched Garlic, recipe follows page 28
2 tablespoons sugar
1 cup rice wine
1/4 cup rice wine vinegar
2 tablespoons plus 1 teaspoon dark soy sauce
4 ounces carrots, peeled, trimmed, and cut into julienne (about 1 cup)
4 ounces haricots verts (young thin french style string beans), trimmed,
blanched, and refreshed (about 1 cup)
4 ounces green onions, trimmed and cut into strips (about 1 cup)
2 teaspoons Vietnamese chile sauce
12 ounces fresh Chinese egg noodles or thin spaghetti
1 pound large shrimp, cleaned and tails removed, or, 1 pound calamari, cleaned
and cut into 1/4-inch rings
Kosher salt and freshly ground black pepper
About 1/2 cup flour
1/4 teaspoon sesame oil
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METHOD
1 Bring a large stockpot of water to a boil.
2 Make the sauce: In a large skillet or sauté pan, heat the 2 tablespoons
of peanut oil. Over medium-high heat, sauté the garlic just until golden,
2 to 3 minutes. Stir in the sugar and continue to sauté until the garlic begins
to caramelize, 1 or 2 minutes longer. Deglaze the pan with the rice wine,
rice wine vinegar, and soy sauce. Add the carrots, haricots verts, and
2 ounces of the green onion, reserving 1 ounce as garnish. Stir in the chili
sauce and continue to cook until the sauce is reduced by half.
3 Meanwhile, add salt to the boiling water and cook the noodles until they
are al dente. Drain the noodles well and stir them into the sauce until
they are well coated.
4 Season the shrimp or calamari with salt and pepper and toss with the flour
to coat lightly.
5 Deep fry the shrimp or calamari at 375º in small batches until golden,
1 or 2 minutes. (Place the shrimp or calamari in the basket and gently ease
the basket into the oil.) Drain on clean paper towels.
PRESENTATION
To serve, divide the noodles and vegetables among 4 large warm plates.
Arrange the shrimp or calamari over and around each portion and garnish with
the remaining green onions. Drizzle a little sesame oil over the noodles
and serve immediately.
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