Shrimp and Glass Noodle Stew

Serves 4


Ingredients:

2 cup (500ml) chicken stock
2 tbsp oyster sauce
5 tbsp soy sauce
2 tsp Asian sesame oil
2 tsp palm sugar or brown sugar
150g cellophane noodles
2 slices bacon, rind removed, chopped
1 tbsp vegetable oil
4 cloves garlic, crushed
2 cilantro roots, chopped
1 tbsp fresh ginger, peeled and grated
500g jumbo shrimp, shells intact
6 scallions, cut into 4-cm lengths
3 tbsp soy sauce
¼ cup (10g) fresh cilantro, chopped
lemon wedges for serving


Method:

• Place stock, oyster sauce, 2 tbsp soy sauce, sesame oil and sugar in saucepan. Bring to boil, reduce heat to low, cover and simmer until flavors are blended, about 10 minutes. Remove from heat and set aside.
• Soak noodles in boiling water for 10 minutes. Drain.
• In frying pan over medium-high heat, cook bacon until crispy, 4-5 minutes. Remove from pan. In same pan over medium-high heat, warm vegetable oil. Add garlic, cilantro roots and ginger and cook until aromatic, about 1 minute.
• Pour stock into large saucepan. Add garlic mixture, shrimp, noodles, scallions, remaining 3 tbsp soy sauce, chopped cilantro and bacon. Mix well. Bring to boil, reduce heat to low, cover and simmer until shrimp change colour, about 10 minutes.
• To serve, spoon into individual bowls. Accompany with lime wedges.