Hiba Hattab food enthusiast and mother of two cooks up the best homemade version of a to die for Tempura Shrimp rice Vermicelli Noodles spicy soup.
Shrimp tempura. If not available use Steamed Shrimp or Cooked Chicken Breasts cubes. I used Shrimp tempura.
5-6 cups chicken stock
100 gm rice vermicelli. Or any kind of preferred noodles.
1 carrot, diced
Snow peas, if not available you can use green beans or snap beans
1/2 cup onion, finely chopped
1 tablespoon fresh ginger, minced
2 teaspoon fresh green chilli, finely chopped
4 tablespoon soya sauce
1 tablespoon cider vinegar
2 tablespoon vegetable oil
2 teaspoon sesame oil
1 teaspoon paprika
Salt to taste
A handful of fresh green onion, chopped
Radish, thinly slicesMethod
Add the soya sauce, cider vinegar and the uncooked rice vermicelli and cook for 4-5 minutes till the noodle is cooked.
Turn off heat add snap beans and add sesame oil, cover back with the lid on and allow resting for 5 minutes.Pour in serving plate add the shrimp, radish and green Onion.
1/4 cup grape Juice, non-alcoholic substitute of rice wine
1/4 tsp salt
8-10 fresh shrimp, peeled and deveined
Oil, for deep frying
1/4 cup flour
1/3 cup ice water
1/4 cup corn starch
1 egg yolk
1/4 tsp salt
1/4 tsp white sugar
1 tsp butter, soft
1/2 tsp baking powderIn a bowl, mix together grape juice and 1/4 teaspoon salt. Add shrimp, cover, and marinate in the fridge for 1 hour.
Heat oil in large wok.
Hiba Hattab, food enthusiast and experimenter. Hiba is a mother of two daughters and lives in Canada. Upon moving to Canada and meeting new people, she started to explore the world cuisines and experiment with the different cooking techniques and ingredients to find the most convenient recipes that fit everyone’s needs and tastes. Check out Hiba’s page on Instagram.