A Seafood Waffle
Karin recently brought home a new cooking magazine and while browsing the pages I ran across this unusual recipe. Putting noodles and shrimp in a waffle iron sounded so strange I just had to try it, especially since is simple and we had all of the ingredients.
Asian Mie Noodle and Shrimp Omelette Waffle
Ingredients for 4 portions
150 g (5 oz) shrimp, shelled and deveined
200 g (7 oz) mie noodles
small bunch of chives
1 fresh red chili pepper
4 eggs (m)
oil for the waffle iron
2 Tbl mayonnaise
green salad leaves, cucumber sticks, green coriander (cilantro)
Sriracha sauce to serve
Wash shrimp or thaw and rinse if frozen. Place the noodles in a bowl and cover with boiling water. Leave in the water for 5 minutes so the noodles are just al dente. Pour noodles into a colander and rinse with cold water. Cut into shorter pieces with a scissors. Chop the chives into little rolls, slit the chili open and remove the veins and seeds. Wash and cut into fine strip.
Beat the eggs in a bowl and add the noodles, shrimp, chives and 1 tsp salt. Mix well. Heat the waffle iron and coat the surfaces with oil. Put enough noodle-omelette mix in the waffle iron to not quite fill the indentations. Add a bit of the egg mixture in the bottom of the bowl to each waffle. Bake for about 4 minutes until golden brown. Place the finished waffles in a warm oven (80 °C – 175 °F) while baking the rest.
Mix the mayonnaise with 1-2 Tbl water and stir until smooth. Drizzle a stream of the mayonnaise mix over the waffles and add Sriracha according to taste. Serve with fresh green salad leaves, cucumber and coriander.