Ubs In Person Cooking Class: Vietnamese American Garlic Noodles & Shrimp

Please register for the In- Person class using your UBS email address as this is an internal event. Class will begin on time, please arrive on time. Please note: This is an In-Person internal event for UBS employees only. You will not be allowed to enter without a valid UBS employee ID. Vietnamese Caramelized Shrimp Serves 4 4 cloves garlic, finely chopped ½” knob ginger, finely chopped 1 shallot, finely chopped 1 chili, finely chopped 1 ½ lbs (16-20 size) shrimp, tail off and deveined 2 tbsp fish sauce 2 tsp dark soy sauce 4 tbsp canola or vegetable oil Kosher salt and freshly ground black pepper 2 tbsp chicken, fish or vegetable stock (or water) 2 tbsp brown sugar 1. Combine garlic, ginger, shallot and chili in the bowl of a food processor and pulse until a thick paste forms. Transfer mixture to a baking dish or wide mixing bowl and toss with shrimp, fish sauce, and soy sauce; let marinate for 20 minutes. 2. Place a wok on high heat and add cooking oil. Season shrimp with salt and pepper. When oil is just smoking, add the shrimp, marinade, stock, and sugar. Cook, tossing, until shrimp are cooked through and sauce is caramelized. Serve immediately. San Fran Style Vietnamese American Garlic Noodles Kenji Lopez Alt Serves 4 4 tablespoons unsalted butter 20 medium garlic cloves, minced or smashed in a mortar and pestle 4 teaspoons oyster sauce 2 teaspoons light soy sauce or shoyu 2 teaspoons fish sauce 1 pound dry spaghetti 1 ounce grated Parmesan or Pecorino Romano (heaping ¼ cup) A small handful of thinly sliced scallions (optional) 1. Melt the butter in a wok or saucepan over medium heat. Add the garlic and cook, stirring, until fragrant but not browned, about 2 minutes. Add the oyster sauce, soy sauce and fish sauce, and stir to combine. Remove from the heat. 2. Meanwhile, bring 1½ inches of water to a boil in a 12-inch skillet or sauté pan over high heat. (Alternatively, heat up just enough water to cover the spaghetti in a large Dutch oven or saucepan.) Add the pasta, stir a few times to make sure it’s not clumping, and cook, stirring occasionally, until just shy of al dente (about 2 minutes short of the recommended cook time on the package). 3. Using tongs, transfer the cooked pasta to the garlic sauce, along with whatever water clings to it. (Reserve the pasta water in the skillet.) Increase the heat to high, add the cheese to the wok, and stir with a wooden spatula or spoon and toss vigorously until the sauce is creamy and emulsified, about 30 seconds. If the sauce looks too watery, let it keep reducing. If it looks greasy, splash some more cooking water into it and let it re-emulsify. Stir in the scallions (if using), and serve immediately. More Info below.