Free Food Recipes

Ingredients

• 675 g (1 1/2 lb) shrimps (fresh or frozen)
• 750 ml (1 1/2 pints) stock
• 3 slices root ginger
• 7 ml (1/2 tablespoon) salt
• 30 ml (2 tablespoons) dried shrimps
• 2 stalks spring onion
• 30 ml (2 tablespoons) lard (use oil if not available)
• 30 ml (2 tablespoons) soy sauce
• 30 ml (2 tablespoons) dry sherry
• 675 g (1 1/2 lb) Chinese noodles (freshly made if available, otherwise use egg-noodles or spaghetti)

Serve 4-6

** Free Food Recipes **

Method:

1. Wash the shrimps, remove and retain the heads, and shell the bodies. Add the heads to the stock to simmer together with the ginger and salt for 30 minutes for the shrimp soup. Strain off and discard the ginger and shrimp heads. Soak the dried shrimps in water for 2 hours to soften them. Coarsely chop the spring onions.

2. Heat the lard in a frying pan. Drain the dried shrimps, add them to the hot fat and stir-fry for 11 minutes. Add the chopped spring onion and continue to stir-fry over a medium heat for 2 minutes.

3. Add the fresh shrimps, soy sauce and sherry. Mix and stir the contents together for 3 minutes, and remove from the heat. Put the noodles in a large pan of boiling water to boil for 4-5 minutes and drain them (15 minutes for spaghetti).

4. Divide the noodles among 4-5 bowls. Heat the shrimp soup, bringing it quickly to the boil, and pour it into the bowls of noodles, leaving some noodles to rise above the soup.

5. Return the frying pan over the heat, as the contents start to sizzle, pour an appropriate amount of them over the noodles and soup in the bowls.