Wolfgang Puck BDFR0040 operating instructions Ingredients

2006 Deep Fryer Manual_3 11/21/06 11:01 AM Page 33

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 31

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

METHOD

1Bring a large stockpot of water to a boil.

2Make 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.

3Meanwhile, 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.

4Season the shrimp or calamari with salt and pepper and toss with the flour to coat lightly.

5Deep 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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