Tag: seafood
Tom Yum Goong
Tom Yum Goong
Tom yum goong is a classic Thai shrimp and lemongrass soup. The base of the stock is shrimp, lemongrass, lime leaves, and galangal. These ingredients are boiled in water for 10 minutes, then discarded. Oyster mushrooms are added to the stock. Once the soup is back to a boil, the shrimp are tossed in. The heat is turned off and the shrimp are cooked through from the residual heat. Then lime juice, fish sauce, sugar, and chili paste are stirred in. The main flavor profile of the soup that hits you first is sour, followed by salty and a little heat. Tom yum goong is ready in 25 minutes, making this the perfect soup for a cold night.
Ingredients
- 4 cups water
- 12 large shrimp peeled and deveined; shells and tails saved
- 6 kaffir lime leaves bruised
- 1 stalk lemongrass smashed
- 8 slices galangal
- 2-3 Thai chilies bruised
- 3 cups oyster mushrooms cut into bite sized pieces
- 1/2 cup lime juice
- 3 tbsp fish sauce
- 2 tsp sugar
- 3 tbsp chili paste
Garnish
- cilantro chopped
Instructions
- Add water, lemongrass, lime leaves, galangal, chilies, and the shrimp shells to a pot.
- Bring to a boil and simmer for 10 minutes.
- Scoop out all of the ingredients from the stock and discard. Add in the oyster mushrooms and bring to a boil.
- Add in the shrimp. Turn off the heat and lallow the shrimp to cook through for 2 minutes.
- Stir in the lime juice, fish sauce, sugar, and chili paste.
Pineapple Fried Rice
Pineapple Fried Rice
If you really want to impress guests over for dinner, I recommend cooking up a Thai feast and offering pineapple fried rice as one of the courses. Not only is it tasty as hell, but the presentation of the rice stuffed in a whole pineapple bowl makes it look fancy. There’s quite a few steps in the process, but they are all pretty easy to do.
Ingredients
Shrimp
- 8 16/20 ct. shrimp peeled and deveined
- 2 tsp light soy sauce
- 1/8 tsp white pepper
- 1 tbsp vegetable oil
Sauce
- 2 tsp fish sauce
- 2 tsp oyster sauce
- 2 tsp palm sugar finely chopped
- 1/4 tsp curry powder
Pineapple Fried Rice
- 4 tbsp vegetable oil
- 2 large eggs beaten
- 4 garlic cloves minced
- 2 tbsp ginger minced
- 2 Thai chilies finely chopped
- 1/4 cup carrots cut into small cubes
- 2 green onions chopped
- 1/4 cup cashews
- 1 cup pineapple cut into small cubes
- 2 cups day old cooked jasmine rice
- 1/4 cup Thai basil chopped
Instructions
Hollowing Out A Pineapple (optional)
- Cut 1/3 of the side off of a pineapple.
- Score the inside of the pineapple with a sharp knife, making sure to not cut through the skin.
- Scoop out the inside.
Pineapple Fried Rice
- Mix together all of the sauce ingredients. Set aside.
- Marinate the shrimp for 30 minutes with soy sauce and white pepper.
- Heat up cooking oil in a large sauté pan over high heat. Add the shrimp to the pan.
- Sauté the shrimp for 2 minutes a side. Remove from the pan and set aside.
- Turn the heat to medium high. Add 1 tbsp of vegetable oil into the pan. Pour the beaten eggs into the pan.
- Scramble the eggs. Cook for a minute. Remove from the pan and set aside.
- Heat up the rest of the cooking oil. Sauté the garlic, ginger, and Thai chilies for 1 minute.
- Add in the carrots, cashews, and green onions. Sauté for 2 minutes.
- Add in the day old rice, making sure to break up all of the clumps. Fry for 2 minutes. Pour in the sauce and cook for 2 more minutes.
- Add in the shrimp, eggs, and pineapple. Cook for 1 more minute.
- Turn off the heat. Stir in the basil.
Shrimp Gyoza
Shrimp Gyoza
Gyoza are from Chinese origin, spelled jiaozi. You may also know gyoza by their westernized name, pot stickers. They have been adapted into Japanese cuisine and have become one of their most popular appetizers. Popular filling ingredients include pork, shrimp, lamb, green onion, chives, carrots, black fungus, cabbage, etc.Japanese-style gyoza are prepared 2 ways; either boiled or pan fried. When pan frying, the gyoza are cooked on 1 side in a small amount of oil for a few minutes. A little big of water is added to the pan. The gyoza are then covered and finished cooking once all of the water has evaporated. They are usually served with a dipping sauce of soy sauce, rice vinegar, and sesame or chili oil.
Servings: 30 gyoza
Equipment
- food processor
Ingredients
- gyoza wrappers
- 1 tbsp vegetable oil
- 1/3 cup water
Shrimp Filling
- 3/4 lb shrimp peeled and deveined; tails removed
- 1 cup Chinese chives
- 1 1/2 tbsp soy sauce
- 1 1/2 tbsp sake
- 1 tbsp sesame oil
- 2 tbsp cornstarch
Instructions
- Finely chop 1/3 of the shrimp.
- Placd the other 2/3 of shrimp in a food processor and turn into a paste.
- Mix together all of the filling ingredients.
- Scoop a heaping tsp of the shrimp filling into the center of a gyoza wrapper. Wet the edges with water.
- Fold the wrapper in half and crimp the edges.
- Starting from the bottom right edge, fold over 1/8” of the edge and crimp. Do this 6 times in total across the gyoza’s edge.
- Do this until all of the filling is used up. You should yield about 30 gyoza. Freeze what you aren’t going to immediately use on a baking sheet. Then store in a freezer bag.
- Heat up the cooking oil in a sauté pan over medium heat. Place the gyoza into the pan. Cook for 4 minutes.
- Pour a 1/3 cup of water into the pan. Place a cover on the pan and cook until the water has evaporated.
