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| Thai-style
Fried Noodles
[Sen Jan Phat Thai] |
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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 |
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| Preparation |
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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. |
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Thaw frozen
shrimp for 20 minutes. |
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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. |
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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. |
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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. |
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| Spicy Stir-fried
Basil and shrimp
[Phat Kaphrao Kung] |
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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
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| Preparation |
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Thaw
frozen shrimp for 20 minutes. |
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Pound the
hot chilies and garlic together thoroughly (use
a pestle and mortar). |
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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. |
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Season to taste
with fish sauce and sugar. Add chicken stock,
holy basil leaves and spur chili, stirring to
combine. |
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Spoon onto
a serving dish, garnish with red chili and crisp-fried
holy basil leaves. |
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| Fried Brown
Noodles with Shrimp & Mushroom Gravy
[Kuaytiaw Raat Naa Het Kap Kung] |
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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
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| Preparation |
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Thaw
frozen shrimp for 20 minutes.
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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.
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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.
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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. |
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| Baked shrimps
[Kung Op Sot] |
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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
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| Preparation |
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Wash shrimp arrange on an oven-proof dish. |
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Pound the
pepper and coriander root well in a mortar. |
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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. |
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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.
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| Shrimp
in broth [Kung
Talai] |
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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
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| Preparation |
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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.
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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.
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Place each
shrimp in a small cup with some of the broth.
Garnish with coriander, and serve with the fried
rice-pot crust. |
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