The mystery bag ingredient of this dish is the tomato puree Dorie calls for -- something that seems a bit odd for Asian noodles. I hesitantly poured half the amount into my wok full of lovely shrimp, and in the end, it tasted pretty good (especially w/the fresh cilantro and spritz of lime...and spicy peanut sauce which found its way over from our chicken satay accompaniment), but I think the recipe would be way better without it. (Most of the FFwDorie'ers suspect a major editing error w/regard to this ingredient, "2 cups of tomato??? 2 tablespoons, maaaaaybe, but...what the???" being the general consensus.)
Recipe for Shrimp and Cellophane Noodles, pp. 322-323 from Around My French Table, by Dorie Greenspan
7 comments:
Well done you, making your own 5 spice powder. Had I really thought about it, I probably also have all the necessary ingredients in my spice drawer, but I had already bought 5 spice powder before for another Dorie recipe, and was happy to be able to use it again.
And yes, I suspect an editing error. There is no way that Dorie would have enjoyed the dish that I made. That and it was red, not orange.
I kinda like the idea of a spicy peanut sauce going along with this. We added a bit of spicy chili oil, which was nice, but I think peanuts would have been good with this. Yours does look pretty tasty! Nice job!
I do like the sound of the satay accompaniment. I tried this with the tomato puree, and didn't mind it.
Homemade spice mixes are always better than store bought - it's just too bad that the dish didn't measure up for most of us. I skipped the tomato altogether and ended up enjoying the dish quite a bit.
Yes, I really hope the 2 cups was an error - we found it... odd...
Satay is always a treat - yum!
Spicy peanut sauce would have been a great addition! Satay is always good!
making your own 5Spice is a definite plus. Much fresher that way. I KNOW - 2 CUPS - wish I had left it out, or most anyway.
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