Thai Shrimp Recipe

Rosa Said:

Anyone has a good recipe for shrimp pad thai?

We Answered:

PHAD THAI (THAI FRIED NOODLES WITH
SHRIMP)

1 lb. thin Thai rice stick noodles
10 med. size shrimps, shelled and cleaned
2 eggs, lightly beaten
1 c. bean sprouts (preferably fresh)
1 tbsp. nampla (fish sauce)
1/4 c. sugar
1 tbsp. ketchup
1 tbsp. minced garlic
1/2 c. vegetable oil

GARNISH:

1 tbsp. chopped spring onion
1 tbsp. chopped fresh coriander leaves
2 lemon wedges
1 tbsp. coarsely ground peanuts
Additional raw bean sprouts
Dash of chili powder or red pepper

Soak noodles in warm water for 15-20 minutes, drain. Place bean sprouts in cold water. In a large frying pan or wok, heat oil and saute garlic over medium to high heat until light brown. Add shrimp and stir-fry until well done. Add sugar, nampla, ketchup to wok, stirring together. Add eggs, then noodles, and stir-fry mixture until noodles turn orange. Drain bean sprouts and add to wok. Stir-fry another 2-3 minutes. Put on serving plate with raw bean sprouts arranged on side. Sprinkle top with ground peanuts, spring onion, coriander, chili powder and garnish with lemon wedges. Serve hot

Willie Said:

Is there a recipe for Ruby Tuesday's thai phoon shrimp?

We Answered:

http://www.bigoven.com/private/showpage.â€¦ --JAS

Daryl Said:

I can't find my spicy shrimp curry (thai?) recipe that calls for boiling shrimp heads to make a stock?

We Answered:

It sounds like you are wanting to make your own Thai Curry sauce, using fresh shrimp stock. Here is how to make shrimp stock.

Shrimp Stock Recipe
1 Gather or purchase the heads and shells of 1 lb. of large shrimp. This material adds flavoring and helps to create the stock's thick, gel-like consistency. The shrimp meat can be used for other dishes.
2 Peel, halve and slice 2 medium-sized onions and 2 lemons. Don't worry about the seeds since the stock will be strained when it is finished.
3 Chop 1 carrot and 2 stalks of celery into fine pieces.
4 Chop, also, 1/2 cup of fresh parsley.
5 Use cold water to rinse the shrimp heads and shells.
Boil Shrimp Stock

1 Place 1 tbsp. of olive in a large stock pot and heat it.
2 Put the shrimp shells and vegetables in the stock pot. caramelize, or cook until the vegetables are soft and brown, for about 5 minutes.
3 Add 1 tsp. dried basil, 1 tsp. dried tarragon, 1 tsp. dried oregano, 2 tsp. salt and 3/4 tsp. peppercorns to the mixture for a pleasantly seasoned stock.
4 Stir in 4 qts. of water and bring to a slow boil over high heat.
5 Reduce the heat to low once the mixture boils and let it simmer for 45 minutes to 1 hour.
6 Skim and discard any foam that rises to the top of the liquid.
7 SevenRemove the stock pot from the heat when foam stops rising to the top.
8 Place the strainer over the storage container and pour the stock through it, making sure to press firmly on the solid material. This will ensure that your shrimp stock is flavorful and thick.

This is the closest recipe I could find to the one you described for the curry paste.

Spicy Thai Curry Paste
1 1/2 tbs minced ginger
3 leaves basil
1 medium shallot
2 cloves garlic
3 stalks lemon grass
5 large serrano chillies
peel from 1 large lime
1/2 tsp cumin
1/4 tsp coriander
3/4 cup coconut milk

Seed the chillies if you don't like your curry very hot.
Peel the tough outer portion off the lemon grass.
Dice the ginger finely (or just slice it thinly against the grain).
For the lime - Use a large lime instead of a couple small ones.
That blends better.
You only really need about 80% of the peel from a large lime.
Now make a curry paste.
Put everything into a blender.
Blend on slow until all of the ingredients get chopped up.
Then run the blender on high for at least a minute.
Unless your blender is much better than mine it will take a while to break up the lime peel.

This is the recipe I found for you. Use your homemade curry and subsitute fresh shrimp stock for the fish sauce and just leave out any veggies you do not want (and/or tofu) and you should have it!

http://www.mediterrasian.com/delicious_râ€¦

Ben Said:

What is a recipe for coconut thai shrimp?

We Answered:

Tom yum kung nam kon, check the following site :

http://foodthairecipe.blogspot.com/2007_â€¦
The blogger forgot "nam prig pao" (roasted chili paste), try to find it and add 1-2 tbsp and stir well in coconut milk (before step 5).

pictures of ingredients : http://i27.photobucket.com/albums/c166/Mâ€¦

pictures of nam prig pao :
http://tbn1.google.com/images?q=tbn:n4Ahâ€¦
http://www.siamfishing.com/content/uploaâ€¦
http://tbn3.google.com/images?q=tbn:rzFPâ€¦
http://images.google.co.th/imgres?imgurlâ€¦

Tammy Said:

I need a recipe for Thai Shrimp soup......?

We Answered:

Tom Yum Goong - Thai Shrimp Soup
Yield: 6 Servings

Ingredients

16 lg shrimp
1 shells from the shrimp,
-including h; eads, if avail
5 c water
2 stems fresh lemongrass
-(bottom 1/3; of stalk)
1/2 inch piece siamese ginger
-(galanga); , sliced in sliv
3 sm hot red chilies, seeds and
-ribs rem; oved
2 coriander roots
1 salt to taste
6 sm fresh kaffir lime leaves
4 tb nam pla (fish sauce)
4 tb to 5 tb lemon juice
1 tb lime juice
1 cn straw mushrooms, drained
2 stems fresh coriander leaves
- for ga; rnish

Instructions

Shell and devein shrimp, reserving heads and shells. Place shells and
heads in a large saucepan. Add water, lemongrass and Siamese ginger.
Using a mortar and pestle, pound two of the chilies with the
coriander roots and add to pan. Add the salt and five of the lime
leaves, shredded into little pieces.

Bring the soup to a boil and simmer uncovered 20 to 25 minutes. Strain
stock into a clean pan. Don't panic if it doesn't taste wonderful at
this point because the seasoning adjustments will make a big
difference.

A few minutes before serving, bring the stock to a boil, add the
shrimp and cook 2 to 3 minutes. Add the Nam Pla, lemon and lime
juices and the straw mushrooms. Adjust seasoning. The flavor should
be tangy.

Serve in bowls garnished with strips of remaining chili, shredded
lime leaf and coriander leaves.

**************************************â€¦

Lemon Grass-Shrimp Soup

Quick and easy, this soup depends on its aromatics for its ethereal allure. The barely poached (definitely undercooked) shrimps, however are what make it a treat.

A little note about this and other soups: lemon grass, galangal root and lime leaves, the trio of flavors that give many Thai soups their distinctive taste are unchewable, but form dictates that they be left in the soup. It is then up to the soup slurpers to avoid eating them. Furthermore, though lemon grass is easy to find, galangal root and lime leaves are not so easy. They can be substituted with ginger root and lime juice respectively as indicated in the recipes.

4 cups water
1 stick lemon grass
4 lime leaves (or 2 tbsp lime juice)
1 inch galangal root (or ginger root)
2 fresh hot chilies
3 tbsp fish sauce
1 tsp sugar
1-1/2 tsp chili paste
2 oz button mushrooms, quartered
16 large shrimps, shelled and deveined (10 oz)
3 tbsp lime juice
Fresh coriander leaves

1. Heat 4 cups water in a soup pot to boiling.
2. Smash the lemon grass with the flat of a chef's knife once, and then cut into 1- inch pieces; tear the lime leaves into thirds; and slice the galangal into thin rounds. Reserve all three of these ingredients together.

3. Crush the fresh chilies and cut in half. Reserve separately.

4. When the water has boiled, add the reserved lemon grass/galangal/lime leaves. Boil for 1 minute. Add fish sauce, sugar and chili paste. Boil for another 2 minutes. Add mushrooms and boil for 2 minutes. Add shrimps and lime juice (3 tbsp plus the other 2 tbsp if you haven't used the lime leaves) and lower heat to medium-high. Cook for 2 minutes, just until the shrimps have turned white and springy. Transfer to a soup tureen, decorate with fresh coriander leaves and serve immediately.

Katherine Said:

Recipe for Thai food- Evil Jungle Shrimp?

We Answered:

Evil Jungle Prince with Chicken (Or With Mixed Vegetables)
Ingredients

* 1/2 lb Boneless chicken breast (or
* 2 sm Red chile peppers (up to 6)
* 1/2 Stalk fresh lemon grass
* 2 Kaffir lime leaves
* 2 tb Oil
* 1/2 c Coconut milk
* 1/2 ts Salt
* 1 tb Fish sauce, based on
* 10 Basil leaves (up to 15)
* 1 c Chopped cabbage

Preparation

Source: Keos Thai Cuisine by Keo Sananikone, Ten Speed Press, 1986 Thinly cut chicken into 2-inch strips. (If doing veggie version, cut vegetables into thin strips.) Grind together red chili peppers, lemon grass, and kaffir lime leaves in a food processor or pound in a mortar. Heat oil to medium-high and saute pepper mixture for 3 minutes. Stir in coconut milk and cook for 2 minutes. Add chicken (or vegetables) and cook for 5 minutes or until cooked (same time for veggies). Reduce heat to medium-low. Stir in fish sauce (if using), salt, and basil. Serve on a bed of chopped cabbage. Note: For mixed vegetables, choose from among bell peppers, string beans, water chestnuts, tomatoes (small cherry tomatoes are best), bamboo shoots, miniature corn, asparagus, cucumbers, zucchini, Japanese eggplant, and mushrooms. I particularly like string beans or asparagus, a few cherry tomatoes, shredded (rather than sliced) bamboo shoots, miniature corn, and some straw mushrooms or slender (Japanese) eggplant.

Cuisine: Thai Main Ingredient: Chicken
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Thai Shrimp Recipe

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