Mr. Ramesh Singh (BCTCA 6th sem )is a blossoming, young, talented Chef whose dream is to contribute to the culinary industry with his zealous interest to bring soul to the recipe. Henceforth Indian Institute of Hotel Management and Culinary Arts cheerfully delegates him as Chef of the day.
Ingredients
- 150 gms Shrimp with shell
- 15 ml Lemon juice
- 100 gms Dry egg noodles
- 15 ml Vegetable oil
- 75 gms Finely sliced cabbage
- 2 nos Red & yellow bell pepper sliced
- 50 gms Carrot
- 8 gms Fresh ginger grated
- 4 nos Garlic cloves minced
Sauce
- 15 gms Onions
- 2 nos Green chilies
- 6 gms Garlic cloves crushed
- 6 gms Ginger crushed
- 30 ml Light Soy sauce
- 12 ml Hoisin sauce
- 10 ml Vinegar
- 8 gms Crushed black pepper
- 5 gms Brown sugar
- 12 ml Sesame Oil
- 5 gms Salt
METHOD:
- Fine chop the onions, green chilies, ginger, garlic crushed, and keep aside.
- Cut the cabbage, carrots and capsicum into dices.
- Clean and de-vein the shrimps, with head and tail intact, and marinate with salt, pepper and lemon juice.
- Cook noodles till al Dante. Drain well, do not rinse. Keep aside.
- Heat oil in a large saucepan over medium-high heat.
- Add the shrimps to the oil and sauté till shrimp are cooked. Drain it and keep aside.
- To the same pan, add crushed garlic and ginger to the oil and then add onions and sauté till the onions turn translucent.
- Add salt & pepper to the onions mix and add the sauce ingredients one at a time.
- Add cabbage, carrot and bell pepper to the pan. Stir fry 3-4 minutes or until it begins to soften. Add ginger and garlic to the pan and cook 30 seconds more.
- Stir in shrimp and mix well. Cook until shrimp is cooked through, about 2 minutes. Add noodles and toss well to combine.