Ingredients
- 1/2 C Sugar
- 1/4 C Water
- 1 1/2 Tbsp Ketchup
- 1 Tbsp Tomato Paste
- 1 Tbsp Lemon Juice
- 1 Tbsp Fish Sauce
- 2 Tbsp Shredded Carrot
- 1/2 Egg , beaten
- 1/4 tsp Flour
- 1 1/2 C Vegetable Oil
- 4 oz Thin Rice Stick Noodles
- 6 sm Shallots , finely chopped
- 3 lrg Cloves Garlic , finely chopped
- 1 tsp Fish Sauce
- Dash Black pepper
- 1/4 lb Bean Sprouts
- 1/2 C Lightly Packed Cilantro Sprgs
- 16 Med sized Shrimp , peeled and de-veined
Servings:
Instructions
- Combine sugar, water, ketchup, tomato paste, lemon juice, and 1 Tbsp fish sauce in a measuring cup and set aside.
- Half fill a small saucepan with water and bring to a boil
- Add carrot and boil for 1 minute
- Combine egg and flour in small bowl and set aside
- Heat oil in a wok to 375 degrees or until a 1" bread cube turns golden brown in 50 seconds.
- Take a small handful of rice sticks, break up and drop in oil
- Press with spatula to submerge completely. Almost instantly, the rice sticks will puff up.
- Remove and drain on paper towels. Repeat until all noodles are fried.
- Remove any noodle scraps from the oil.
- Whisk egg mixture, then pour into oil. Egg will puff up
- Fry until lightly browned
- Remove and drain on paper towels. Set aside for garnish.
- Drain oil from wok, reserving the oil.
- Clean wok
- Reheat 1 1/2 Tbsp oil in wok over medium heat
- Add shallots and garlic. Cook until limp and lightly browned 1 1/2 to 2 min.
- Add shrimp, cook 2 - 3 minutes or until pink
- Stir in 1 tsp fish sauce and pepper
- Remove shrimp mixture from wok to a plate
- Add sugar mixture to wok, boil until reduced to a thick, syrupy glaze about 5 min.
- Mixture must be almost dry or it will wilt the noodles.
- Stir shrimp into the glaze.
- Turn off heat
- Add rice sticks to the wok, stir until coated in glaze, breaking noodles slightly while stirring
- Arrange on a large platter, press into a mound
- Arrange bean sprouts around edge
- Sprinkle noodles with carrots, then cilantro sprigs
- Arrange fried egg in center of the noodles, tear into pieces, arrange with bean sprouts.
- Serve at once.
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