Shrimp Recipe

Thai-style Fried Noodles [Sen Jan Phat Thai]

Ingredientse
100 grams dried small rice noodles (Sen Jan)
6 PD tail-on shrimp (Raw or Cooked)
2 eggs
2 cups beansprouts, trimmed off at the roots
¼ cup Chinese chives, cut into short lengths
1 tbsp chopped garlic
1 tbsp sliced shallots
2 tsp ground roasted dried red chili
2 tbsp roasted peanuts, coarsely ground
2 tbsp fish sauce, 2 tbsp palm sugar
2 tbsp tamarind juice, 5 tbsp vegetable oil

Preparation

	Soak the noodles in hot water for a few minutes or until tender. Then wash in cold water and drain. Toss the soaked noodles well with 1 tbsp of oil.
	Thaw frozen shrimp for 20 minutes.
	Sauté the shallots and garlic with 2 tbsp of oil over medium heat until fragrant. Stir in the sugar, fish sauce and tamarind juice. Transfer to a bowl and set aside.
	Pour the remaining oil into a wok and place over medium heat until hot. Break the eggs in; stir until they are just cooked. Add the noodles and stir well. Follow with the seasoned shallots and garlic, stirring well until combined. Add the beansprouts and chives; stir again to mix.
	Transfer to a serving dish, sprinkle with the roasted peanuts and dried chili. Serve with fresh banana buds, Indian pennyworth, Chinese chives and wedges of lime.

Spicy Stir-fried Basil and shrimp [Phat Kaphrao Kung]

Ingredientse
100 grams of PD tail-on shrimp (Raw or Cooked)
½ cup holy basil leaves
10 hot chilies
2 red spur chilies, sliced diagonally
10 cloves garlic
2 tsp sugar
2 tbsp fish sauce
¼ cup chicken stock
3 tbsp vegetable oil

Preparation

	Thaw frozen shrimp for 20 minutes.
	Pound the hot chilies and garlic together thoroughly (use a pestle and mortar).
	Place a wok over medium heat and heat the oil until hot. Sauté the pounded chili until fragrant, add the prawns and sauté until done.
	Season to taste with fish sauce and sugar. Add chicken stock, holy basil leaves and spur chili, stirring to combine.
	Spoon onto a serving dish, garnish with red chili and crisp-fried holy basil leaves.

Fried Brown Noodles with Shrimp & Mushroom Gravy [Kuaytiaw Raat Naa Het Kap Kung]

Ingredientse
150 grams thin brown rice noodles
4 straw mushrooms
10 PD tail-on shrimp (Raw or Cooked)
2 oyster (white) mushrooms
2 tsp chopped garlic
1 tbsp fish sauce
2 tsp brown sugar
1 tbsp oyster sauce
3 tbsp olive oil

Preparation

	Thaw frozen shrimp for 20 minutes.
	Soak the noodles until tender, drain and blanch in hot boiling water for a few minutes. Remove from heat and toss well with a small amount of oil to prevent them from sticking; set aside. Wash the mushrooms, trimming off the bases. Slice the straw mushrooms into quarters and tear the oyster (white) mushrooms into small pieces.
	Sauté the chopped garlic in olive oil over low heat until lightly golden, add the prawns and sauté until done. Follow with both types of mushrooms, stirring well.
	Season to taste with fish sauce, sugar and oyster sauce. Stir and continue cooking until everything is done. Spoon over the cooked noodles, garnish with fresh Chinese kale and sliced spring onion, and serve hot.

Baked shrimps [Kung Op Sot]

Ingredientse
500 grams head on shell-on shrimp
3 tbsp light soy sauce
1 tbsp sugar
½ tbsp ground pepper
2 tsp coriander roots, cut into short lengths
2 tbsp cooking oil

Preparation

	Wash shrimp arrange on an oven-proof dish.
	Pound the pepper and coriander root well in a mortar.
	Heat the oil in a frying pan. When hot, add the coriander root and pepper, when fragrant, stir in the soy sauce and sugar; then, pour the mixture over the prawns.
	Bake shrimp in an oven heated to 350 º F. until they turn red all over (about 5 minutes). Remove the shrimp from the oven and serve.

Shrimp in broth [Kung Talai]

Ingredientse
400 grams PD tail-on shrimp
2 tbsp citron juice
2 tsp thinly sliced citron rind
1 tbso vegetable oil
1½ tbsp chopped garlic
1 tsp sliced hot chilli
2 tbsp roasted peanuts without skins
3 tbsp lime juice
1 tbsp fish sauce
1 plate fried rice-pot crust
10 small cups
1 tbsp pickled garlic brine
1 tbsp coriander leaves

Preparation

	Add the vegetable oil in the lime juice in a bowl and put shrimp in this mixture. Marinate for 10 minutes. Now, sterify shrimp until cooked in a frying pan, remove the pan from the stove.
	Put citron and citron rind, together with the garlic, chilli, and fish sauce so as to give the broth sour, sweet, and salty tastes, sprinkle peanut on the top.
	Place each shrimp in a small cup with some of the broth. Garnish with coriander, and serve with the fried rice-pot crust.