It was pretty good even then, but now that I’ve got a real Thai recipe it’s even better. No direction whatsoever, just working with the handful of ingredients we had bought at the grocery store. I had tried to make my own version of this dishwhen my parents were visiting in Phuket. The Thai shrimp stir fry way is nothing short of excellent. In those days I would start my day with a plate of boiled shrimp.Ĭurrently I haven’t been able to get my hands on a stove or some good mayo in a while (blame my backpacking trip in South East Asia on that one) so I’ve got to get my shrimp prepared a different way.Īnd this way isn’t bad either. An extra reason to plan frequent trips home. After being a broke college student for years, the first thing I would do when I came home to visit my parents was make shrimp. If I’ve got that I’m happy! No joke, that used to be one of my all time favorite ways to eat shrimp. ![]() I’ll take boiled shrimp which I will happily peel myself and dip into mayonnaise. I love shrimp, and do not get to eat it as often as I would like. Thai Shrimp stir fry is about to become your new favorite dinner. An incredible sauce that smells like caramelized shallots and tastes even better. The magic is created by the roasted Thai chili paste. Goes well with noodles or rice main dishes.Thai Shrimp stir fry recipe comes together in 30 minutes and is going to be your new favorite seafood packed dinner. Ten minutes to chop them and just 5 minutes to cook, this stir fry make a nice meal with some scrambled eggs or grilled chicken. I cooked this green beans stir fry that took just 5 minutes to cook. Make a coarse paste with the other ingredients in your food processor or mixie jar and keep in a glass container with tight lid. You can dry roast the shrimp to get a stronger flavor. Pour it all into a colander immediately and reserve the shrimp that looks cleaner and slightly fatter after this treatment. Make the sambal of shrimp paste whenever required and store in glass bottles in your refrigerator for about a week.ĭry shrimp 30 gm (that was a cupful of it) these were unsalted dry shrimpsīoil about 500 ml water, take the pan off heat and tip in the dry shrimp into the water for about 30 seconds. Belacan is dry shrimps that last about a year if stored well. Two calamondins were ready to pick and I used them in my shrimp paste. I was also glad I had a baby plant of Calamondins as well, as the recipe demanded those. I was actually surprised at how simple this recipe could be. ![]() Now dry fish too.Īfter trying Goan kismur, I searched for shrimp paste and found a nice recipe that suited my taste and ingredient availability as well. Oh I found dry shrimp even at a small fish market near Dauna paula beach as well. And to find the dry shrimp in the markets, we visited the wonderful Panaji fish market and even the Panaji fruits and vegetables market adjacent to it. I knew I wont be shy of dry fish anymore after tasting dry shrimp kismur there. Actually I decided to get some after we tasted the Kismur (a dry stir fry salad) the Goans make. Yes those smelly little things that look all spiky and almost inedible. We have been on a shrimp paste roll since then. You are saved of any preservatives and the flavors are wonderful. I never knew the recipe is so simple and can be easily done at home. Shrimp paste or sambal belacan was made and thoroughly enjoyed last week.
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