Perplexing in a way that at the first glance, those ingredients don't go well together. I didn't have a clear idea what the dish should be, just tried to use ingredients available. Flavor was developed along the way.
Ingredients:
- lemon juice (leftover from making lemon curd)
- green onions (whole bunch of them for making Chinese scallion pancakes)
- garlic, sliced
- asparagus (another item to be used up ASAP)
- shrimp, peeled and deveined
- Chinese flat noodles which look like linguine
- salt, sugar, cooking wine, oil, butter
What happened:
- Marinated shrimp in salt and cooking wine
- Green onions + garlic + olive oil + butter in a frying pan, cooked until the green onion flavor mellowed. Seasoned with salt.
- Shrimp, in the same pan. Removed from the heat as soon as the shrimp was just done
- Prepared noodles according to the instruction on the package. Drained. Reserve a little liquid for later use.
- Cooked asparagus (more details below)
- Used the same pan which cooked the shrimp, added lemon juice and sugar mixture, added butter, gently whisked until uh...it looked good
- Tossed everything in a pot. Served.
The verdict:
Overall the response was quite positive. TripleQ requested less butter next time (again, I was just trying to use up the butter so I did put in a bit more butter than usual).
The what-was-I-doing moments:
- tasted the shrimp right after it was cooked. I had a bite and realized it was too hot. Just when I said "Hot!" it slipped down my throat. OUCH!
- instead of blanching asparagus in the pot, I dumped it in the pan which I was planning to prepare the lemon butter sauce. It turned out ok but really didn't plan to do so.
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