It's about time

for this lovely recipe. I haven't posted for a while as our store has been so busy (which is a good thing, nothing to complain about.) We finally decided that if we wanted to remain sane, we had to close one day a week and so we did. We picked Monday as a day to get back some sanity by spending time at home with our son and get things done around the house.

I got those shrimp from the seafood guy Roberto from San Miquel Seafood at Austin Farmers' Market downtown. I was craving this dish which I never made because in Thailand, you don't make it at home, you go out and eat it. Roberto has the best shrimp available in town. They are so fresh and tasty. I have used them many times for catering events and for my own yummy dishes. This dish is pretty easy and needless to say, it is super delicious. If you are able to get good shrimp with heads on, those are the best but these shrimp I got from San Miquel seafood is pretty hard to beat.

Baked Bean Thread Noodles with Shrimp and whisky

1 lbs big shrimp, heads and shell on or at least with shell on
1 cup bean thread noodles, soaked
3 slices fresh ginger
10 cilantro stems, just the end of it, bruised
1 small onion, thinly sliced
1 tbsp crushed black peppercorn
¼ tsp salt
1 tbsp sugar
3 tbsp soy sauce, Thai soy sauce
1 tbsp whisky
1 tbsp sesame oil
2 tbsp vegetable oil
Green onion for garnish

Wash shrimp thoroughly, heat up the wok or deep pan and add vegetable oil. When the oil is hot, add cilantro stem, ginger, onion and peppercorn, stir fry until fragrant, set aside. Add bean thread noodles into the mixture, mix well, add shrimp and mix well. Add the mixture to ceramic bowl that you can use on a stove or in a pot, heat up on low heat for about 30 minutes or until everything is cooked.

And next is to enjoy this yummy dish with some rice or just by itself.