Thai Lemon Shrimp (Goong Maa Now)

INGREDIENTS:

-SERVES 2-4 as an Entree
- 15-18 raw large or jumbo shrimp/prawns (about 3/4 to 1 lb.)
- 1/3 cup Thai sweet chili sauce (available at Asian food stores and some regular grocery stores)
- 2 Tbsp. lemon juice
- 3 kaffir lime leaves (available at Asian food stores), or substiute 1 tsp. grated lime zest
- 1/4 to 1/2 tsp. or more cayenne pepper (according to how spicy you want it)
- 1 Tbsp. fish sauce (available in tall bottles at Asian food stores)
- 3 cloves garlic, minced
- 1-2 tsp. palm or brown sugar (to taste)
- 1/4 cup fresh coriander, chopped, plus a little more to garnish
- 1/4 to 1/3 cup coconut milk
- a little oil for frying

PREPARATION:

1. Remove shells from the prawns but leave the tails on, if possible (this makes them easier to eat and also more attractive to serve).
2. To Butterfly the Prawns: Hold a prawn in your palm (spine against your hand).Using a sharp knife, make a cut from the middle of the prawn down to the end (the fatter end of the shrimp). Don't cut too deeply - only part-way through the thickness of the prawn. When cooked, the prawn will now "open up".
3. Place prawns in a mixing bowl. Add the sweet chili sauce, lemon juice, kaffir lime leaves, cayenne pepper, fish sauce, garlic, and 1 tsp. sugar. Stir well to combine.
4. Allow to marinate for at least 10 minutes, or up to several hours in the refrigerator (or overnight).
5. Place 1 Tbsp. oil in a frying pan or wok and set over medium to medium-high heat. Swirl the oil around the surface of the pan, then add the prawns together with all of the marinade. Also add the coconut milk (up to 1/3 cup depending on how much sauce you want) and chopped coriander. Stir well.
6. Keep stirring slowly as the dish comes to a simmer. Once the sauce begins to lightly bubble, the prawns will cook fast - in 2-3 minutes. Try not to "boil" this dish - simmer is the key word (medium heat works best).
7. When the sauce is of a consistently reddish color and all the prawns have opened up and are plump and opaque, the dish is ready. Try not to overcook, or the prawns will turn tough.
8. Remove from heat and do a taste-test for salt, sugar, and spice. This dish should be spicy, tangy, and a little sweet. Add more fish sauce if not salty enough, or 1 more tsp. sugar if you prefer it sweeter. Also add more cayenne if you prefer it spicier. If it's too sweet or too salty for your taste, add another Tbsp. of lemon juice.
9. To serve, simply slide the shrimp and sauce into a serving bowl and top with fresh coriander. If desired, garnish with whole red chilies and lemon slices

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Ho Mok Talay (Seafood Curry)

ห่อหมกทะเลมะพร้าวอ่อน
Prepare:
Group1 Paste
2 lemongrass (sliced)
2 pieces galangal (cut finely)
2 red onions
1 clove garlic
2 tsp. shrimp paste
1 tsp. kiffir lime skin (sliced)
5 dried red chili peppers

Group 2
1 cup cooked shrimp (peeled and de-veined) squid and cooked snapper meat (slice and take out the bone)
1 egg (beat)
½ cup thickest part of coconut cream
1 cup soft coconut meat (sliced)
2 tbsp. milk
½ cup sweet basil
2 tbsp. fish sauce
½ tsp. sugar

Cooking Instruction:
Making the paste by grounding everything in group 1 ingredients together.

Heat the pan and put olive oil. Then, add the paste and stir it for 30 sec.

Add coconut cream. Mix it together.

Now, put shrimp, squid and fish. Add fish sauce and sugar.

Lastly, put coconut meat and mix it with beat egg. Then add milk and sweet basil.

Serve it on coconut shell.

by:thaigoodview,trythaifood.

Yellow Curry Shrimp (Gang Lueng Goong )

Ingredients

1 cup shelled and cleaned shrimp
1 small white onion pealed, cut into four.
1 tablespoon yellow curry paste
1 tablespoon minced ginger
2 cups coconut milk (1 can of 14 oz.) add 1/3 water if too thick
5-7 small potatoes boiled (see masaman curry)
1 medium carrot cut into small dices
2 chili peppers, seeded
1 teaspoon curry powder.
1 tablespoon fish sauce
1 tablespoon sugar
1 teaspoon dried cumin seeds

Preparation

1.In large saucepan, heat oil on low.
2.Brown onion and ginger. Add curry paste, spread well.
3.Add coconut milk,water, stir well.
4.Add carrot and potatoes, bring to boil.
5.Add shrimp, fish sauce, sugar, chili peppers.
6.Cover and simmer for 5 minutes.
7.Add cumin seeds and curry powder.
8.Taste and add as needed.
9.Remove from stove

Serve with rice

Prawn Beansprout Letters ( Pad Tur Ngook Hor Kai )

Ingredients
2 Eggs
100 gms Soya Beansprouts
5 Prawns
3 Garlic Cloves
2 Tablespoons Maggi Sauce
Oil for frying

Preparation
1. Clean the shrimp slice down the back and remove the black thread gut, then chop into small pieces. Keep the heads for a garnish.
2. Peel and chop the garlic.
3. Add 2 tablespoons oil to the frying pan turn heat on high until the oil is hot.
4. To the frying pan, add the chopped garlic and prawns and fry for a few seconds, add the soya beansprouts and Maggi sauce and fry for a further 30 seconds. You should also fry the prawn-head garnish at the same time. Set aside on a plate.
5. Clean the pan, add 2 tablespoons of oil and put onto the heat.
7. Whip the eggs to break up the yolks, pour into the pan and swirl the eggs around to make a large thin omelette.
8. Once cook, place the filling in the middle and fold the edges over to form a letter.
9. Garnish with the fried prawn heads and some beansprouts.

by:http://www.khiewchanta.com

Needle Mushroom and Shrimp Dressed with Spicy Sour Salad

Yum Hed Khem Thong Goong Sod(ยำเห็ดเข็มทองกุ้งสด)


Prepare:

500g. Cooked Needle Mushroom
2 tbsp. minced chili peppers
2 tbsp. lemon juice
2 tbsp. fish sauce
1 tsp. sugar
1 tbsp. sliced pickled garlic
1 handful cut Chinese celery
1/4 cup sliced spring onion (thin and circle shape)
1/4 cup sliced tomatoes
500g. shrimps
3 tbsp. drinking water





Cooking Instructions:

1. Clean, peal and de-veined the shrimps and soft boiled in boiling water.

2. In a bowl, add sugar, fish sauce, chili peppers, lemon juice, pickled garlic, water and mix well. Taste it the way you like. You may add more sugar if you like it sweet. However, it's better to have sour and spicy flavor to lead.

3. When you get the taste you like, add tomatoes, onion, and celery. Mix well. Add more drinking water if you want it juicy.

Here is the trick, keep adding little by little until you get the right taste. After 3-4 recipes of spicy and sour salad, you can do it with out having to measure the amount. :)

4. Mix mushroom and shrimps on a plate and dress the salad on top. Or you can just throw them into a salad bowl, mix well and then serve.

By:http://trythaifood.thaipulse.com

THAI RICE SOUP WITH SHRMIP : kao tom koong

Thai Recipe Ingredients

350 grams shrimp (shelled, deveined, and butterflied)

2 cups water

1 cup cooked rice

1/2 teaspoon preserved cabbage

2 tablespoons fish sauce

1 tablespoon soy sauce

1 tablespoon minced garlic

Shiitake mushrooms, sliced

1 cup chinese celery (including the leaves), sliced

1 teaspoon pepper powder

fried garlic for topping (optional)

salted radish (optional)

Thai Food Preparations

1.Heat a tablespoon of oil in a pot, then add garlic and stir-fry until golden color.

2. Add water, and wait until boiling. Then add celery, soy sauce, fish sauce and pepper powder, and stir until it boils again.

3. After boiling, add the cooked rice, preserved cabbage, shiitake and stirring occasionally. Wait until boiling again, then add the shrimp, and cook until the shrimp color turns to white.

4.Transfer to a serving dish, sprinkle fried garlic over each serving, and garnish with chopped coriander leaves and chinese celery leaves. Serve immediately.

by:http://www.ezythaicooking.com

Strawberry Prawn Salad ( Yum Strawberry )

Recipe from:www.khiewchanta.com

Strawberries are in season in the northern hemisphere, and this is an interesting way to eat them - as part of a typical Thai spicy salad.

Ingredients
5 Strawberries
2 Tablespoons Fish Sauce
1 Teaspoons Sugar
1 Garlic Cloves
5 Bird Chillies
1 Tablespoon Chopped Spring Onions
1 Tablespoon Lemon Juice
1 Tablespoon Chopped Celery
5 Prawns

Preparation
1. Clean and shell the prawns, cut down the back and remove the black thread. Cut into 1cms pieces.
2. Boil a small pan of water and cook the shrimp in it for 1-2 minutes, they don't take long to cook.
3. Chop the bird chillies, garlic and strawberries, mix together in a bowl with the fish sauce, sugar, lemon juice, chopped spring onions, chopped celery and cooked prawns pieces.
4. Serve.

Raw Prawns with Thai Chillies ( Gung Che Num Pa )

Recipe from:www.khiewchanta.com

This dish is intense Thai food! We eat raw shelled shrimp by spooning on a mixture of chillies, garlic, mint and spring onions, a little fish sauce and lemon juice is sprinkled on, and the shrimp is eaten in one go (minus the tail which you bite off). Fish sauce has a strong taste, so does chilli, so does lemon juice, so does garlic, so does mint, and so does celery. Imagine all these strong tastes in one mouthful of fish, you can see why I call it intense food. It's like a Thai version of Sushimi, but we eat it with chillies instead of wasabi.

Ingredients

for 2 People ( Meduim Hot )
8 Medium Sized Raw Prawns / Langostines
6 Bird Chillies
4 Garlic Cloves
2 Tablespoons Fish Sauce
2 Tablespoons Lemon Juice

Garnishes
1 Tablespoon Sliced Celery
A Few Mint Leaves
2 Slices of Lemon
2 Garlic Cloves Sliced Thinly.

Preparation
1. Clean and shell the prawns, cut them down the middle and flatten them.
2. Drizzle fish sauce over the prawns and keep in the fridge for 5 minutes to chill them.
3. Chop the chillies and 4 garlic cloves finely, and mix with the lemon juice and celery. You can see this mix in the background of the photograph, it's the mixture you spoon onto the prawns.
4. Onto a plate, serve the raw prawn, drizzled in the fish sauce, with the chilli/garlic mixture on one side, and the garnishes: the mint leaves, lemon slices, sliced garlic and chopped celery.
5. To eat, take a prawn in your hand, spoon on the mixture, add some mint, celery, sliced garlic and a squeeze of lemon. Place the whole thing in your mouth and bite off the tail. I told you it was intense!

Serve With
Bitter Melon

Spicy Prawn Salad ( Gung Yum Ta Kia )

กุ้งยำตะไคร้

Ingredients:
8 Prawns
200 ml Water
1 Tablespoon Chopped Lemon Grass
1 Tablespoon Chopped Chillies
1 Clove Garlic Chopped
1 Teaspoon Chopped Spring Onions
5 gms Mint Leaves
2 Tablespoons Fish Sauce
1 Tablespoon Lemon Juice
1/4 Teaspoon Sugar

Preparation:
1. Boil the shrimp in water for 1 minute and set aside.
2. Make the spicy sauce by mixing the lemon grass, chilli, garlic, chopped spring onions, with the fish sauce, sugar, and lemon juice.
3. Layer the salad, with a bed of mint, a layer of shrimp and pour the sauce over the top.

Seafood Mango Stir Fry

INGREDIENTS:
SERVES 2-3
1 lb. mixed seafood (e.g. shrimp, scallops, clams, mussels, and denser fillets of fish, such as halibut or salmon)
1 fresh ripe mango, cut into bite-size pieces, OR 1 cup canned mango (drained) or frozen mango (thawed )
1-2 cups snow peas
1 red bell pepper, sliced
2 shallots OR 1 small cooking onion, sliced
3 cloves garlic, minced

STIR FRY SAUCE:
1 fresh mango, peeled and sliced, or the equivalent of 1 cup canned mango (drained) or frozen mango (thawed)
1 red chili pepper, de-seeded, OR 1-3 tsp. chili sauce (depending on how spicy or mild you want it)
1 Tbsp. rice vinegar or white wine vinegar (OR substitute regular white vinegar)
3 Tbsp. soy sauce
1 Tbsp. fish sauce
squeeze of lime juice (about 1 tsp.) OR substitute lemon
2 Tbsp. brown sugar (more or less according to taste - this will also depend on how sweet your mangos are)
1/2 cup fresh coriander (plus a little more - save to use for garnish later)

Preparation:

1. Place all stir fry sauce ingredients together in a blender or food processor.
2. Taste-test the stir fry sauce for sweetness - you want a balance of flavors here: tangy, but definitely more sweet than sour. If needed, add 1 tsp. to 1 Tbsp. more sugar. Note: the sweetness of the sauce will depend on how sweet your mangos are.
3. Prepare all other ingredients for stir-frying, and place next to the stove. If using fillets of fish, gently cut them into cubes (cubes stay together better than strips). For shrimp, be sure to remove the shells (you can leave the tail on). For clams and mussels, rinse with cold water, removing any surface debris.
4. Pour 1-2 Tbsp. vegetable oil into a wok or large frying pan and place over medium-heat heat. Add the garlic, shallots/onion, and snow peas. If using clams, add them now as well (Note: clams require a longer cooking time than mussels). Stir-fry 1-2 minutes, or until snow peas turn bright green. Add up to 1/3 of the stir-fry sauce when your wok or frying pan becomes dry.
5. Add the rest of the stir-fry sauce, plus the red pepper and seafood. Stir-fry gently, so that you don't break any shells. Also, if using fish fillets, these require extra gentleness, or they will break apart.
6. Stir-fry 5-7 minutes, or until all the seafood is cooked (mussels and/or clams should open after 7 minutes - if not, discard). A minute or two just before serving, add the mango pieces (these just need warming).
7. Serve hot from the wok with rice on the side. Or, scoop the stir fry onto a serving platter. Sprinkle with fresh coriander and decorate with lime wedges, if desired. ENJOY!

Sweet and Sour Prawns - เปรี้ยวหวานกุ้ง

Ingredients:
Vegetable oil 3 tbsp.
Prawns, peeled and cleaned 8 oz.
Green bell pepper, cut into bite sized pieces 1/2
Onion, cut into bite sized pieces 1/2 head
Cucumber, cut into bite sized pieces 1/2 cup
Pineapple 1/2 cup
Tomato cut into wedges 2
Sugar 2 tbsp.
Vinegar 2 tbsp.
Soy sauce or fish sauce 1 - 2 tbsp.

Preparation:
1. Heat oil in a saute pan or wok, then add onion pieces and bell pepper. Stirfry until hot.

2. Add prawns and toss quickly. Immediately add cucumber and tomato and pineapple. Cook everything over a very high heat.

3. Season with sugar and vinegar. Add fish sauce or soy sauce for a touch of saltiness as this dish is usually sweet and sour.

4. Spoon this dish onto a plate and serve hot with other main dishes.

Tips…
This Thai sweet and sour dish differs from the Chinese variety in that the sauce has no starch thus the dish is much lighter and more delicate. It also does not have tomato ketchup in it.

Thai cooking can sometimes prove difficult due to the fact that Thai ingredients vary in taste and intensity. One bottle of fish sauce tastes different to another and may also be saltier. So, when cooking Thai food, you have to taste your food as you cook, season it bit by bit and correct the taste as you go along.

Deep-fried Prawn Patties(ทอดมันกุ้ง)

Preparation:
600 grams (1 ½ pounds) fresh shrimp or prawns, shelled and deveined
1/3 cup ground pork or chopped ham bacon or 1 tablespoon vegetable oil
1 teaspoon salt
½ teaspoon sugar
1 cup bread crumbs
2 kaffir lime leaves, very thinly sliced
4 cups oil for deep-frying


Sweet and Spicy Pickled Vegetables:
1 cup distilled white vinegar
½ cup sugar
3-5 bird's-eye chillies
3-5 shallots, sliced
2 tablespoon finely sliced cauliflower
2 tablespoon finely sliced baby corn or cabbage
2 tablespoon sliced baby cucumber
1 tablespoon grated ginger


Directions:

1.To prepare the Sweet and Spicy Pickled Vegetables, bring the vinegar and sugar to a boil, then set aside to cool. Add the remaining ingredients, mix and set aside.

2.Finely chop the shrimp and pork or oil together or process in a blender until they form a rough paste. Add salt, sugar, kaffir lime leaves, and half the bread crumbs, then shape into flat, round patties. Coat the outside of the patties with the remaining bread crumbs.

3.Place the oil in a pan or wok and heat. Deep-fry the patties in the oil until golden brown and fragrant.

4.Serve hot with the Sweet and Spicy Pickled Vegetables and Green Chilli Sauce

Roasted shrimp chili paste (Nham prig gung kua)

น้ำพริกกุ้งคั่ว

Ingredients :

6 red chilies
2 shallots
1 tbsp. of fish paste
100 g of chopped shrimp meat
Palm sugar and fish sauce to taste

Preparation:

Slightly pound together the chilies , shallots and fish paste and fry the mixture in vegetable oil until a pleasant smell ensures.
Add to the mixture the shrimp meat , then blend well and palm sugar and fish sauce to taste. Serve whit vegetables.