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INGREDIENTS
3 pounds cellophane noodles*
Lettuce leaves
Fresh enoki mushrooms; for garnish
12 cloves garlic; finely chopped
Vegetable oil, as needed
6 pounds fresh oyster mushrooms
1 1/4 quarts water
1 1/4 quarts fresh lemon juice
3 cups fish sauce
1/2 cup sugar
Ground red pepper, as needed
6 pounds, colossals (72) shrimp; peeled and deveined
1 1/2 cups shallots; thinly sliced
1 1/2 cups green onions; thinly sliced
Chopped fresh cilantro; for garnish, as
needed
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DIRECTIONS
Per Order:
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Line serving plate with lettuce.
Arrange small bunches of enoki on sides. Set aside.
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In small non-reactive pan, quickly sauté
1/2 clove garlic in 2 tablespoons oil until golden brown. Drain
and remove garlic; reserve.
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In the same pan, sauté 1 cup oyster
mushrooms over high heat, until browned but still crisp, about 5
minutes. Remove from pan and arrange around edge of prepared
plate. Set aside.
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Measure 3 tablespoons water, 3
tablespoons lemon juice, and 2 tablespoons fish sauce into pan.
Add 1 teaspoon sugar, pinch of red pepper, and 3 shrimp. Simmer
until shrimp are opaque and just firm, about 30 seconds.
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Stir in 1 cup soaked noodles and 1
tablespoon each shallots and green onions.
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Spoon mixture into center of prepared
plate arranging a few mushrooms and shrimp on top.
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Garnish with reserved garlic and chopped
cilantro. Serve at once.
*Made from dried mung beans, cellophane
noodles are also called bean threads, transparent noodles, long rice,
fun see, sai fun, and harusame. Cooked angel hair pasta may be
substituted for the soaked noodles.
Yield: (24
servings)
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