Mandarin Shrimp on a Bed of Crispy Noodles and Topped with Caramelized Cashew

SAUCE:
1. In a sauce pan mix 1 ½ cups water, ½ cup Kikkoman Soy Sauce, and 3 tbsp Dark Karo Syrup.
2. If you don't have Karo syrup you can exchange Kikkoman and Karo Syrup with any Teriyaki Marinade.
3. Thicken the sauce by adding 2 tsp of cornstarch diluted in 4 tsp of water.
4. You may also want to add Red Pepper Flakes for Heat.

VEGGIES:
1. Dice 1 large Red and Green Bell Peppers and remove the veins inside the peppers.
2. Dice 1 medium cucumber and remove the seeds and set aside.

CARAMELIZED NUTS:
1. In a pan caramelize 1 cup white sugar in 1 cup of water.
2. Once the syrup is light brown in color mix any nuts you want. In this case I used Cashew.
3. Any creamy nut will suffice as long as the taste is not over powering. Set aside.

SHRIMPS:
1. Peel but retain last segment of the tail and devein 1kg of shrimps.
2. Sauté in 2 tbsp of oil, 1 tbsp butter and a few drops of sesame oil, 1 large white onion (diced).
3. Add the sauce and shrimps.
4. Just before the shrimps are cooked add the veggies. The reason I added the veggies last is because I want them still crisp and fresh. If you want them softer you may add them before the shrimp.
5. Season with salt and pepper to taste and set aside.

NOODLES:
1. Heat enough oil for deep frying.
2. Fry a pack of rice noodles (enough to act as a bed for the Mandarin shrimps) until they have fluffed up and crispy. NOTE: do not soften the rice noodles in water.
3. Drain excess oil and place the noodles on paper towels.


To serve, place the fried noodle in a serving bowl. Ladle on top of the noodles (use a slotted spoon) your shrimp and veggies. Top with your sauce and caramelized nuts. You may garnish with chopped spring onions, cilantro leaves or flat leaf parsley.