SHRIMP, FENNEL AND NOODLES
450g shrimp, defined, halved,
1 egg white,
15ml dry sherry,
5ml salt,
15ml cornflour.
AROMATICS
15ml + 5ml minced fresh ginger,
15ml + 5ml minced garlic,
21/2 thinly sliced spring onions,
2.5ml dried chilli flakes,
grated zest 1/2 lemon.
SAUCE
340ml stock,
30ml dry sherry,
30ml lemon juice,
30ml soy,
15ml sugar,
7.5ml salt,
2.5ml chilli sauce.
150g thin egg noodles,
22.5ml hot chilli oil,
1 small onion cut into 1/4" half moons,
1 red pepper in 1/4" strips,
fennel in half, cored , cut into 1/8" half moons,
1/4lb Nappa cabbage 1/2" ribbons,
Zest 1/2 large lemon in julienne,
1 red chilli, thin rings,
7.5ml cornflour dissolved in 15ml water.
Fennel sprigs & spring onions for garnish.
Serves: 2/3
Source: China Moon Cookbook
METHOD
Velvetise shrimp overnight.
Combine aromatics.
Combine sauce ingredients.
Cook noodles toss in chilli oil.
Cook shrimp in simmering water for 20 secs.
Heat wok with oil, add aromatics, 15-30 secs, add onion 1/2-2 mins, add pepper 2-21/2 mins, add fennel 3-31/2 mins, add cabbage, lemon julienne, chilli rings, toss, 30-60 secs, add noodles, toss.
Stir sauce add to pan bring to simmer, add cornflour stir till glossy, 10-20 secs, add shrimp, toss.
Serve.