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Chili Shrimp And Brown Lentils With Noodles

I am going to jump to this recipe again and this will be a very brief but simple thing to do with the brown lentils. However you can use brown cowpeas and even horsegram too. Add 1/2 half cup of either brown lentils, horsegram or brown cowpeas washed In to a pressure cooker or instant pot on pressure cook setting for 20 minutes unseasoned and adding 5 cups of water. If using a regular stovetop pressure cooker on high heat, wait until the float button pops up and instant pot is pressure cook with the lid on sealing. Select 20 minutes and staart. When time is up on stovetop shut off the heat. Let pressure escape naturally. You can do this too after placing the steam diverter on top of the vent for the instant pot or tap the quick release button. After pressure escapes then you can carefully open the top to checo the water. If the beans or lentils are soft then you can skip repeating for but if not oh well then it is time to then add the seasoning packet that came with the noodles. I mean like Shan, Knorr, Maggi, Indomi and Chings. Add 3 dashes of maggi or knorr aroma. Oops also if you want to add the real spicy noodles from Korea and this is ok too for those of us more daring. I has the Halal symbal on the package and it is all good. Add the noodles and cook on high heat on stovetop and on instant pot turn on sautè function for 2 minutes then tap start. Add noodles itself and stir until soft and shut heat off on stovetop and select cancel if time if it is done before time is up. This is the conclusion for the lentils with noodles part.

Now time for the chili shrimp, clean the shrimp by removing the tails ends and the shells and if their backs are not cut which means this is not deveined already. If their back is uncut then take a pairing knife and cut the backs careflully not to cut compleatly in to the shrimp itself and remove the vein which is the little black streak under running cold water and set the now cleaned shrimp aside. Repeat the procedure until there is no more shrimp to clean. Now for the good part and here it goes. Add 1 oz of either peanut oil, corn oil, vegetable oil or canola oil, 1 drop of sesame oil, 1 pinch each of Sichuan pepper, white peppercorns, celery seeds in mortar and pestle and grind until they are a coarse powder and keep this aside. Add the cleaned shrimp, the contents of the mortar and pestle, 3 dashes of either tamari, black soy sauce, light soy sauce or panzu, 4 green onions chopped, 2 either red or green Thai chillies chopped, 3 cloves of garlic, 1 small piece of ginger chopped. Cook until all of the shrimps turn pink and it starts smelling heavenly. Add 1 capful of either black Chinese vinegar, lychee vinegar, rice vineagar or cane vinegar, 1 dab of tomato paste. Add 1 tbs of cornstarch and 1/4 cup of water and stir until you make a slurry and add to the wok with the shrimp still on high heat and stir until a nice gravy is made and shut off the heat. Serve with rice or noodles.

As you can see Mr. Riaz insists on his roti which means bread in Urdu. So I made him the flat cornbread that I have posted in a previous most recent post. All of these pictures that I have taken of the dishes I made are finally having their stories told and are finally seeing the light of day. Enjoy yourself and be sure to make this and serve it to your friends and family. Sharing is caring. I care about all of you so I am sharing my cooking knowlage with all of you.

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