Tag: seafood
Shrimp Sambal
Shrimp Sambal
Sambal is a spicy paste made out of chilies, shallots, and Malaysian shrimp paste. It is sautéed in cooking oil until aromatic. Large shrimp are added to the paste and quickly sautéed. Diluted tamarind concentrate is added, creating a spicy, tart sauce. Shrimp Sambal only takes 10 minutes to make. Spicy, spicy, spicy. This will clear you out.
Equipment
- Food processor or immersion blender
Ingredients
Spice Paste
- 10 dried arbol chilies seeded
- 10 small shallots
- 1 tbsp belecan shrimp paste
Shrimp Sambal
- 3 tbsp vegetable oil
- 1 1/2 lbs 16-20ct shrimp peeled and deveined
- 1 cup water
- 2 tbsp tamarind concentrate mixed with 1/2 cup water
- 3 kaffir lime leaves julienned
- 2 tsp salt
- 2 tsp sugar
Instructions
- Using a food processor or immersion blender, blend the spice paste ingredients together until it forms a paste.
- Heat up cooking oil in a large sauté pan over medium high heat. Sauté the spice paste for 2-3 minutes.
- Stir in the shrimp. Sauté for 2-3 minutes.
- Pour in the water and tamarind concentrate. Bring to a boil. Add in the lime leaves, sugar and salt. Turn off the heat and serve.
Tod Mun Goong (Thai Shrimp Cakes)
Tod Mun Goong (Thai Shrimp Cakes)
These shrimp cakes are really good! Crunchy and spicy with a spicy sweet and sour vinegar sauce to dip them in. They are similar in preparation to Thai fish cakes. Any size of shrimp will work, as long as they are peeled and deveined. You can make these into patties or balls. I happened to make mine twice the size of what they normally are, yielding 10. If you‘d like, make them a little smaller so you yield 16-20. If you want them to be in ball form, use a cookie dropper to make them uniform.
Equipment
- food processor
Ingredients
Shrimp Cakes
- 1 lb shrimp peeled and deveined
- 1 large egg
- 1/4 cup coconut milk
- 3 tbsp red curry paste
- 4 kaffir lime leaves thinly julienned
- 1/2 cup long beans diced
- 1 tsp fish sauce
- 1 tsp sugar
- 1 1/2 cups panko breadcrumbs
- vegetable oil for frying
Dipping Sauce
- 1/4 cup vinegar
- 1/4 cup sugar
- 2 garlic cloves minced
- 4 Thai chilies finely chopped
- 2 tbsp roasted peanuts crushed
- 1 tbsp cilantro chopped
Instructions
- Mix all of the dipping sauce ingredients together. Set aside.
- Heat up coconut milk and curry paste in a small sauce pan.
- Simmer for 5 minutes. Set aside and let cool.
- Add the shrimp and egg to a food processor.
- Process until smooth.
- Mix together the shrimp mix, red curry sauce, lime leaves, long beans, sugar, and fish sauce. Cover in plastic wrap and set in the refrigerator for 30 minutes.
- Equally portion out the shrimp cake mix. Patty and coat in panko bread crumbs.
- Heat up 1/4” deep ov vegetable oil in a sauté pan over medium heat. Add in the shrimp cakes, making sure to not overcrowd their pan.
- Cook for 4-5 minutes a side. Drain on paper towel.
Steamed Dumplings in Chili Oil
Steamed Dumplings in Chili Oil
In the continuation of stripping the lining of my insides, I made these simple pork and shrimp dumplings drowned in chili oil. These dumplings are so addictive, I recommend making a double batch and freezing them down, storing in a freezer bag so you can make these anytime. They only take 10 minutes to steam. These dumplings can also be boiled, only taking 5-6 minutes.
Equipment
- steamer basket
Ingredients
Pork and Shrimp Dumplings
- 1/2 lb shrimp peeled and deveined, finely chopped
- 1/2 lb ground pork
- 1 tbsp soy sauce
- 1 tbsp shaoxing cooking wine
- 1 tbsp sesame oil
- 1/2 tbsp cornstarch
- 2 tsp garlic minced
- 2 tsp ginger minced
- 2 green onions finely chopped
- 1/4 tsp sugar
- 1/4 tsp back pepper
- wonton wrappers
Chili Oil Sauce
- 2 tbsp chili oil
- 1 tbsp black vinegar
- 1 tbsp light soy sauce
- 1/2 tbsp sugar
Garnish
- cilantro chopped
- sesame seeds
Instructions
- Combine all of the dumpling ingredients.
- Mix thoroughly.
- Add a tsp of the dumpling filling to the center of a square wonton wrapper.
- Fold up the corners and give it a tight pinch. Use water to help seal.
- You should yield about 3 dozen dumplings.
- Line a steamer basket with parchment paper. Place dumplings in the steamer in a single layer. Steam for 10 minutes.
- While the dumplings are steaming, mix together the chili oil sauce ingredients.
- Cover the dumplings in the chili oil sauce. Garnish with cilantro and sesame seeds.
