Ingredients Jump to Instructions ↓

  1. 1/1/4 cups all-purpose flour

  2. 2 tbsp cooking oil

  3. 1/2 tsp 5-spice powder

  4. 1/2 tsp white pepper powder

  5. 1/2 tsp salt

  6. 1/8 tsp baking soda

  7. 2 tbsp fine granulated sugar

  8. 3 tbsp or more water

  9. 1 - 2 pieces shallots. Oil for deep frying

  10. 250 ml (1 cup) vegetable oil or olive oil

  11. 2 bunches of fresh Cilantro

  12. 1 pound spaghetti pasta

  13. 1 pound shrimp, peeled and deveined

  14. 1 teaspoon kosher salt

  15. 1 teaspoon freshly ground black pepper

  16. 1/2 cup vegetable oil (for frying the shrimps)

  17. 1 cup Cilantro Pesto

Instructions Jump to Ingredients ↑

  1. Pound/grate peeled shallots and mix with 3 tbsp of water. Pass through a sieve and squeeze as much juice from the shallots. Discard the pulp. Mix all other ingredients together and add in the water with the shallot's juice. Keep adding water, 1 tbsp at a time until a soft and pliable dough is formed. Knead dough until it is smooth. Cut dough into 2 portions and roll one portion out into 4 inch x 7 inch rectangle. Even and straighten edges the best you can. Roll the dough up tightly, like you would a carpet, making a 4 inch log. Wrap log loosely with plastic wrap and place it inside the cardboard roll(roll is from the center of toilet rolls). Using a chinese rolling pin, pound biscuit to fit the cardboard roll and leave in the freezer for 30 minutes. Repeat with the other portion of the dough. After 30 minutes, remove dough and slice dough into even thickness slices - i cut them very thin. Heat oil for deep frying and when oil is 350f, lower the biscuits and deep fry until golden brown. Remove and drain well. Cool before serving or pack into airtight containers. Serves Read More... Drop the cilantro into boiling water for a few seconds and refresh in ice water. .Squeeze the blanched cilantro dry. .In a high speed blender/food processor, blend the oil and cilantro together for 30 seconds, strain it through a cheesecloth. Serves Read More... Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta. Meanwhile, heat the oil in a large heavy skillet (i like using the wok) over high heat. Season the shrimps with salt and pepper. Add a few in the hot oil and cook shrimps until they turn pink. Remove and set aside. Repeat frying the shrimps in small batches, this is to prevent crowding as shrimps fried this way is succulentand juicy.(This is the chinese way - passing through oil) When shrimps are done, remove all the oil from the skillet/wok. Put the drained pasta into the skillet/wok, add in the cilantro pesto and toss to combine. If the spaghetti seems like too tight(dry), add a little of the pasta water to loosen. When pasta is well mixed, add in the cooked shrimps, Toss well and adjust the taste with salt and pepper and more olive oil as you wish. Serve immediately and garnish(optional) Serves Read More...


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