STUDIO CITY (KCAL9) — Celebrate National Seafood Month in October!

Executive Chef Mohan Ismail from RockSugar Pan Asian Kitchen stopped by KCAL9 Tuesday to show viewers how to make a flavorful seafood dish that will impress the guests!

Vietnamese Shrimp and Crab with Glass Noodles

Canola oil: 2 Tbl

Shrimp, peeled, deveined U15: 8 ea

Salt: Pinch

Cracked Black pepper:  pinch

Cilantro Stems, chopped: 2 Tbl

Garlic, minced: 1 Tbl

Ginger, minced: 1 Tbl

Shallots, minced: 1 Tbl

Red jalapeno, whole, sliced: 5 slices

Fermented soy beans: 2 Tbl

Coconut water ( 3 fz), frozen, defrosted: ½ cup

Fish sauce, 3 crab: 2 Tbl

Palm sugar, crushed: 1 Tbl

Soy sauce: 1 Tbl

Cilantro sprigs: 6 each

Glass noodles, soaked: 8 oz

Crab meat:  4 oz

Celery leaves: 8 each

1.            Heat oil in heavy gauge pan to a light sizzle

2.            Season shrimp with salt and pepper and add shrimp to the pan and cook till it just barely turns bright pink

3.            Add the cilantro, garlic, ginger, shallots, red jalapeno and fermented beans to the pan with the shrimp

4.            Stir to incorporate

5.            Pour the coconut water fish sauce, soy sauce, cilantro sprigs  and palm sugar  into the pan

6.            Bring it to a light simmer

7.            Add the soaked glass noodles and crab meat and the into the pan

8.            Stir to soften the noodles

9.            Sprinkle the celery leaves randomly over the noodles


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