100 grams Sapporo Long Kow Vermicelli (sotanghon)
1/2 kilo shrimp
2 cups marinara sauce
2 ounce shredded mozzarella cheeze
1 ounce shredded provolone cheeze
2 tablespoon chopped fresh basil
for Marinara Sauce:
1 1/2 tablespoon olive oil
3 cloves minced garlic
128 ounce canned plum tomatoes, undrained
1/4 cup tomato paste
2 tablespoon dried basil leaves or 2/3 tablespoons chopped fresh basil
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
Soak Sapporo Long Kow Vermicelli (sotanghon) in hot water for five minutes, drain and set aside. Fry shrimp in clean oil at 350 F for about three minutes or until golden brown. Place the cooked shrimp in paper towel to drain the excess oil. Set aside.
For Marinara sauce: Heat oil in a large skillet over medium heat. Add garlic and cooked for about 2-3 minutes. Stir in the remaining ingredients and boil. Reduce the heat to low and simmer uncovered for 10 minutes.
Meanwhile , briefly heat the saucepot and put the shredded mozzarella cheese and provolone cheese and allow it to melt.
Place the cook sotanghon on a serving plate and top with marinara sauce. Using a teaspoon, top each shrimp with marinara sauce, and then add the cheese. Garnish with parmesan cheese and freshly cut basil.
Best served with toasted garlic bread. Makes 2-3 servings.
The recipe was sourced form Sapporo Products brochure. Text or call +639215543299 for more information.