Lemongrass Shrimp

This is specially for Pauline.

Lemongrass Shrimp

  Ingredients   :

 1    lb            Shrimps, clean and devein - sprinkle some salt

 1    stalks       Lemongrass, trim, chop and smash 

 1/2                 Onion, peel and thinly slice

 1    teaspoon  Ginger, mince

 2                    Chili padi, cut small pieces

 1    teaspoon  Lime juice

 1/2                 Sugar

 1/2                 Oyster sauce

 pinch of salt

 cilantro for garnishing

 enough oil to deep fry the shrimps

  Method    :

  Heat up the oil and fry the shrimps, remove from wok and drain out oil. Set aside.

  Scoop out the frying oil from oil and leave about 1 - 2 teaspoon in the wok. Adjust heat to medium and

  add onion, ginger and lemongrass to fry for a while. Replace shrimp back into the wok and add in the 

  chili padi. 

  Add oyster sauce, sugar and splash in the lime juice. Continue to mix everything in the wok until 

  everything coated with gravy/oil. 

  Add salt to taste, dish up and garnish with cilantro and serve while its hot.

  Enjoy!!!

  

 

Lemongrass Shrimp

Thai Fish Cakes

Thai Fish Cakes ( Tod Mun Pla)

    Ingredients    :

    1     pound or (453gm) fish paste
     ( Homemade fish paste recipe)

    1     egg

    3     tablespoon ice water

    3     ounces green bean, thinly slice

    1     teaspoon chili powder

    1/2  teaspoon curry powder

    2     stalk lemon grass, only use the white part, thinly slice

    2     cloves garlic, minced

    1     bulb shallot, minced

    2     teaspoon fish sauce

    1     teaspoon salt

    1/2  teaspoon sugar

    5     lemon leave skin, thinly slice

    2     slice of galangal, thinly slice

    Oil to fry the fish cake

    Method   :

    In a bowl, mix fish paste with egg, salt and ice water, combined everything and knead for 8 - 10

    minutes.

    Add in green bean, chili powder curry powder, lemon grass, garlic, shallot, fish sauce, salt,lemon

    leave skin, salt, sugar and galangal and continue kneading for another 3 minutes. Make sure the fish

    paste is fine and soft.

  

    When the fish paste is ready, wet both of your hands, grab an amount of fish paste and roll it into a

    small ball, then flatten it on your palm and turn it into a patty.

    Heat the pan medium to high heat, add 2 teaspoon oil and place the fish patty until golden brown.

    You may fry the rest of the fish patty or refrigerate it for another day.

    Garnish with slice cucumber, lemon and serve with chili sauce.

     Enjoy!!!

    

    

    

    

    

  

Tom Yum Fish Head And Shrimp

Tom Yum Fish Head With Shrimp

Tom Yum Fish Head And Shrimp