Also to save time for future meals, the amount of sizzled spring onions is more than you’ll need for one serving of the noodles; the remainder should be stored in the fridge. Dried shrimp roe ...

If it seems dry, or the noodles are scorching, add a little more shrimp stock, as necessary. Stir in the holy basil leaves and the spring onion then garnish with whole stalk of green peppercorns ...

Dive into a glorious mountain of thick chewy noodles and plump juicy shrimp calling your name! Impress your squad with this ...

If the noodles seem dry, add a little water at a time, being careful not to water down the sauce. Step 4: Add shrimp back in, ...

Add butter, shrimp and crawfish tails, if using. Cook just until pink. Pour in the sauce, stir to coat, then add noodles and toss again. Sauté, tossing to evenly distribute sauce and shellfish ...

From 10-minute noodle dishes that pack a punch to the most delicious sea bass dish you’ll ever taste, these seafood recipes have got you covered when you need big flavour, big nutrition and big ...

For 2 to 3 servings, use 35 grams mung-bean starch (“ryokuto”) glass noodles, 6 shrimp without heads, 4 dried cloud ear mushrooms (“kikurage”), 30 grams red onion, 20 grams carrot ...

dried seafood and fermented foods. Chopsticks at the ready, we dig into the first dish: pipis in XO sauce, which can be ordered by weight. Our waiter suggests we order a serve of fried noodles to go ...

Drain and return the noodles to the pot. Rinse twice under cold water and drain; let stand in the colander. 2. Season the shrimp with salt, white pepper and 1/2 teaspoon of the Sichuan peppercorns.