Indonesian Shrimp and Calamari Stir Fry
Ingredients:
| Shrimp |
|
| Calamari |
|
| 1 2" hotel pan |
Carrots, julienne |
| 1 No.10 can |
Bamboo shoots, julienne |
| 10 bunches |
Leeks, cut at a severe bias |
| 2 heads |
Bok Choy, chiffonade |
| 12 stalks |
Lemongrass, minced |
| 12 packs |
Basil noodles |
| |
Sesame Oil |
| 2 gal. |
Sauce |
| |
Vegetable Oil |
| |
Salt and Pepper |
Method:
- Prepare the vegetable mix en place
- Heat water in the steam kettle to 180° F. Add the noodles, cook for 3 minutes and drain the water. Cool the noodles with cold water, drain and then toss with sesame oil
- Heat the vegetable oil in a wok. Add about 1.5 lbs of calamari and toss. Season with salt and pepper and allow the calamari to cook for a minute. Add the carrots and bamboo shoots and allow them to cook for a few minutes. Add the shrimp and cook until they are pink. Add the leeks, Bok Choy, lemon grass and enough sauce to coat the ingredients. Add approximately 2 packets of cooked noodles and toss, adding more sauce if needed
- Place in a hotel pan and serve, or hold in the warmer until needed.
Source: Chef Keith Hammerich, CCSF
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