This week's French Fridays with Dorie selection is Shrimp and Cellophane Noodles - in Australia, that translates to prawns and cellophane noodles. Basically, this dish comprises prawns, onions, garlic and mushrooms in a tomato sauce served on glass noodles. It appears to be an amalgam of Asian and Italian rather than French, but what do I know.
My mushrooms were Shitake mushrooms, as that it the only form of dried mushroom that my supermarket carries. I also threw in a few sliced button mushrooms because I had them in the house and wanted to use them up.
I bought Australian banana prawns (instead of imports), and had the usual joy that one experiences when peeling and deveining prawns. I will never get to used to the goo in the prawn's head, and I cannot forget, now that I know, that the "vein" is actually the prawn's poo shoot - ahem.
Thankfully, I had just the right amount of tomato passata left in the fridge from another project, so I didn't have to buy any especially for this dish.
Peeling and deveining aside, Shrimp and Cellophane Noodles was quite a tasty dish. I kicked mine up a notch with some mango and coconut chutney from Kitchen By Mike. As an unrelated side dish, I boiled up some green beans.
I would make this again - it is rather a nice way to serve prawns if you happen to have some around. To see what the other Dorie cooks thought, visit the LYL section of the website.
I once went into a prawn peeling contest and was so terrible at it I think I came last! :P
ReplyDeleteThis was a tough one for me - glad to see it worked out for you!
ReplyDeleteYay!! Success with your shrimp dish- It looks good to me;-) You crack me up with your prawn preparation- I bought ones already done and frozen;-)
ReplyDeleteHave a great weekend;-)
I'm allergic to shrimp, but I'd try it with poached fish!
ReplyDeleteThat would work well Duckie.
DeleteYou make it look so professional :D
ReplyDeleteCheers
Choc Chip Uru
I'm no longer a big fan of shrimp, but I would love these noodles with tofu and mango and coconut chutney! In fact, I think I'd love mango and coconut chutney on anything - what a great combination.
ReplyDeleteI must admit that I don't serve shrimp in the house, as my husband is allergic. But your dish sounds lovely. The mango and coconut chutney is a nice touch too!
ReplyDeleteAfter that description of cleaning prawns I will only
ReplyDeletebe purchasing shelled and deveined shrimp. Only
kidding, your dish does look tasty. I love the photo
of your iced Vo Vo tart, so very pretty. Happy
Australia Day.
Sounds like this worked out really nice for you! The shrimp certainly do look good sitting on top of those noddles. Nice work!
ReplyDeleteHappy Australia Day (from a sad cold Aussie in -30 degree Toronto!).
ReplyDeleteGlad this worked out - I like the idea of the chutney. Shoulda gone with my instincts and done something similar...
Thanks! Happy Australia Day to you too.
DeleteYes, I'm always careful to devein the shrimp for just the reason you mentioned. I didn't particularly care for this one, but I'm glad you had success. Have a great weekend.
ReplyDeleteGlad you had a positive experience with this dish...one of the few. Actually I'm more interested in the tart in your next post...WOW. It looks fabulous!
ReplyDeleteI love shrimp and it doesnt bother me to remove the heads- your dish looks delicious this week!
ReplyDeleteYep, peeling shrimp is not my favorite activity either. But they never taste as good when I buy the pre-done ones. Happy to hear that you enjoyed the dish after all that work.
ReplyDeleteYour dish of Prawns & Cellophane Noodles looks lovely - it has a wonderful color and I am sure glad that it worked out so well for you! I did take quite some liberties with this recipe, so we ended up liking it quite a bit too but I cannot really say that is is the original recipe that I cooked.
ReplyDeleteHave a wonderful weekend!
Your dish looks terrific! I am glad that this one turned out for you and that you enjoyed it.
ReplyDeleteYour dish looks great! I was hesitant because of the tomato sauce.
ReplyDeleteI bought prawns that were already peeled, amateur that I am...
ReplyDeleteI skipped the tomato sauce, but it's good to hear from someone who enjoyed the recipe as written. I suspect that lovely chutney helped make the dish.
Mango Chutney sounds really interesting! And de-veining prawns/shrimps is not a task I enjoy at all. I'll gladly pay extra to have them pre-cleaned and peeled for me. Or my husband gets that job. Glad you liked it!
ReplyDeleteThis looks terrific and I love reading how you jazzed it up with the mango chutney...I always need helps and hints to think what to do with things. I am not wild about cellophane noodles, they creep me out so I would just need to sub that part...yours all looks wonderful.
ReplyDelete