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1. Peel the shrimp, leaving the tails on if you like, and devein them. Refrigerate the peeled shrimp and keep all the shells and any heads for the broth.
1 lb Large shrimp, shell-on, head-off
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2. Heat a dry medium pot over medium-high heat. Add the onion, cut side down, and the ginger slices and char for 4 to 5 minutes until blackened in spots. Remove and set aside.
1 piece Onion, halved,
2 inch Fresh ginger, sliced
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3. In the same pot, toast the star anise, cinnamon stick, cloves and coriander seeds for 1 minute until fragrant. Add the shrimp shells and sesame oil and stir for 2 minutes until the shells turn pink.
3 piece Star anise,
1 piece Cinnamon stick,
3 piece Whole cloves,
1 tsp Coriander seeds,
1 tsp Sesame oil
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4. Return the charred onion and ginger to the pot, pour in the water, and bring to a boil. Reduce to a gentle simmer and cook for 25 minutes, uncovered.
5 cup Water
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5. Strain the broth through a fine sieve into a clean pot, discarding the solids. Season with the soy sauce, fish sauce and rice vinegar, then taste and adjust the seasoning. Keep it at a gentle simmer.
2 tbsp Soy sauce,
1 tbsp Fish sauce,
1 tsp Rice vinegar
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6. Drain the shirataki noodles and rinse them well under cold running water for 1 minute to remove the odor. Boil them in a separate small pot of water for 2 minutes, then drain well and divide between two deep bowls.
2 package Shirataki noodles, drained
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7. Add the peeled shrimp to the simmering broth and poach for 2 to 3 minutes until pink and curled into a loose C shape. Do not overcook.
1 lb Large shrimp, shell-on, head-off
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8. Ladle the hot broth and shrimp over the noodles. Top with the scallions and serve right away with a plate of bean sprouts, lime wedges, jalapeño, cilantro, Thai basil and hot sauce so each person can season the bowl to taste.
1 cup Bean sprouts,
1 piece Lime, cut into wedges,
1 piece Jalapeño, thinly sliced,
0.2 cup Fresh cilantro (garnish),
0.2 cup Fresh Thai basil (garnish),
2 piece Scallions, thinly sliced,
1 tsp Hot sauce
