Steamed Shrimp with Snow Peas and Noodles

A pungent sauce is spooned over a dish of shrimp, snow peas, and noodles.

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8 oz . thin rice or egg noodles1 lb . little shrimp , peeled and rinsed2 tbsp . fish sauce , divided1 tbsp . cornstarch1/4 cup cold water1 stalk celery , diced1 cup sliced mushrooms2 intermediate tomatoes , diced and drained2 tsp . minced or grated gingerroot root3 scallions , chopped fine1 cup ( 4 oz . ) coke pea , stems and string removed1/2 cup chop up cilantro

For the mesa sauce:1 clove garlic , crushed3 - 4 tsp . sugar1 tbsp . fresh lime juice2 tbsp . Pisces sauce1/2 cup water1/2 tsp . trounce carmine Madagascar pepper eccentric person

4 servings

Pour 1 in . of water into a soft-shell clam or a large , mystifying stack . lay out up a rack to hold the preparation dish aerial . cut across and bring to a boiling point .

Put a large kitty of piddle on to boil for the noodles . Break the noodles into 4 - in . to 5 - in . lengths . Cook fit in to package operating instructions . drainpipe and cover to keep lovesome .

In a intermediate pipe bowl , mix shrimp and 1 tbsp . Pisces sauce . Set away .

In a small roll , combine the cornstarch and water . Mix and countersink aside .

Put celery , mushrooms , tomato plant , ginger root , and remaining 1 tbsp . fish sauce in a heatproof dish and put into steamer clam . Cover , reduce heat to culture medium , and steam 8 to 10 Taiwanese . , or until Apium graveolens dulce is partly cooked .

Meanwhile , make the table sauce . Combine the component in a small mixing bowl and stir until the sugar dissolves .

Add the shrimp with its liquidness and the scallions to the cooking beauty . Cover and steam 4 to 5 min . Stir the half-pint , move in the raw single to the edge of dish . covering and steam another 4 to 5 minute . or until half-pint are plump and opaque orangeness and white-hot . sum up C peas and steam 1 to 2 min . , or until the peas are crisp - attendant .

take the preparation dish . rain buckets the juices into a measuring cup . Add water to bring the storey to 1 loving cup or boil to reduce to 1 cupful . Stir the cornstarch mixture and add it to the succus . Bring to a boiling point , stirring forever . Boil 2 min . or until thickened .

tally some of the thickened juice and about half the cilantro to the peewee potpourri , and stir . Add the remaining juice and coriander to the noodles and slash well . wait on the noodles topped with the half-pint and veg . Pass the table sauce in a bowl for spooning on top .

by Judy MonroeFebruary 1997from payoff # 7

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