Tallarines con camaron

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a plant-based protein, while chicken is often less expensive than shrimp.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola oil is more budget-friendly.

Wash the mushrooms thoroughly and set aside.

Cook the tallarines in plenty of salted water with a little oil to prevent sticking.

In a large skillet, heat a drizzle of olive oil to make the refrito.

Add 2 minced garlic cloves, diced onion, and diced bell pepper to the skillet.

Sauté until fragrant and translucent, about 3-4 minutes.

Add a little water to the skillet after the refrito is done.

Add the washed mushrooms and season with salt, turmeric, and cumin; cook for about 5 minutes.

After 5 minutes, add the shrimp to the skillet and mix everything together.

Dissolve 1 tablespoon of cornstarch in 1/2 cup of milk and add it to the skillet to create a creamy sauce.

Pour in about 1/2 cup of oyster sauce and let it boil to combine the flavors.

Cook until the shrimp are pink and opaque, about 3 minutes.

Garnish with chopped cilantro before serving.

Mix the shrimp and sauce with the cooked tallarines.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens