Tag Archives: Shrimp

Like most seafood, shrimp is a food rich in protein. Did you know that 100g of peeled shrimp is equivalent to 100g of steak in protein intake? Additionally, the shrimp is a food low in calories, very appreciated by those who take a slimming diet. Shrimp is indeed low in fat. Only one percent of the flesh contains lipids. Shrimp also contains 1% of polyunsaturated fatty acids, fat benefit the body. But beware, we tend to eat shrimp with mayonnaise and other fatty sauces.

Furthermore, shrimp is a good source of minerals and vitamins. It is rich in vitamins B3 and B12. These are favorable for the formation of red blood cells and maintenance of cellular energy. And because shrimp is low in fat, it has anti-oxidant. Shrimp and preserves the body of bad cholesterol and blood vessel problems. This property is reinforced by a considerable rate of zinc. There is also a significant amount of copper, suitable for strong bones. To take full advantage of these benefits, choose your fresh shrimp. They should be shiny, soft and firm. Do not buy them at least suspicious odors and colors.

Banh tom chien – shrimp fritters

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Ingredients :

  • 300 g of pink shrimp
  • 1 egg
  • 150 g of flour
  • 2 tablespoon of cooking oil
  • 1 teaspoon of baking powder
  • 1 teaspoon of glutamate
  • ½ teaspoon of salt and pepper
  • 15 cl water

Preparation :

Shell shrimp, leaving tails, then made ​​a slight nicks on the back of the shrimp and remove the black vein.

To prepare the dough break the egg into a bowl, add salt, pepper, the baking powder and mix with a spatula.

Pour the flour as you mix again then add water, beat the dough for 3 minutes.

Heat the cooking oil until it is hot, dip a shrimp one after another in the dough, leaving the tail and fry for 3 minutes, until that they are golden brown.

Drain on paper towels.

Serve the shrimps fritters hot with sweet and sour sauce or spicy according to your preference.

Tips : you can eat as an appetizer or snack.

Nhoam svay bekie krime – green mango salad

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Ingredients :

  • a green mango
  • 1 lime
  • 1 tablespoon of nuoc mam sauce
  • 1 teaspoon of sugar
  • 1 teaspoon of salt
  • ½ cup dried shrimp
  • 1 shallot
  • 1 teaspoon of fresh bird pepper
  • 1 tablespoon of chopped mint
  • 1 tablespoon of chopped green onions
  • 1 tablespoon of Thai basil
  • 2 tablespoons of chopped roasted peanuts crushed

Preparation :

Peel and grate the mango. Soak the dried shrimp in ½ cup of water for 30 minutes then drain well.

Chop the mint, the green onion, thai basil and mince shallot.

Heat a small saucepan lightly oiled, add the dried shrimp and saute quickly enough to give them a nice crunchy texture.

Transfer to a blender and blend coarsely and set aside.

In a large bowl, combine lime juice, nuoc mam sauce, sugar, salt and fresh chili .

Add shallots, mango, shrimp, mint, the green onion and the thai basil, mix well so that are homogeneous and sprinkle with crushed peanuts.

Serve.

Tips : You can add grated carrots and serve this salad as an appetizer or side dish with sticky rice or white.

Anecdotes : In Cambodia this dish can be served as an entry or basic dish with fried marinated chicken or fried fish or during some occasion as party with friends or family.

Yao Hon – Cambodian fondue

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Ingredients :

  • 500 g of rice vermicelli
  • 500 g of beef
  • 200 g of shrimp
  • 200 g of asian fish or beef balls
  • 200 g of cuttlefish
  • 200 g of water spinach
  • 100 g of mushrooms
  • 100 g of crushed peanuts
  • 1 kg of spinach
  • 2 Chinese cabbage
  • 3 bok choy
  • 75 g of sugar
  • 2 teaspoons of salt
  • 2 tablespoons of tamarind concentrate
  • 40 cl of coconut cream
  • 15 cl of nuoc mam sauce
  • 150 g of satay powder or paste
  • 1,5 liters of water

Preparation :

Prepare the noodles according to the instructions indicated on the package.

Cut the meat into thin slices. Shell the shrimp and make a small cut on the back of the shrimp and remove the small black vein.

Cut the fish or beef balls and bok choy in 2 pieces and 4 pieces the cuttlefish.

Cut the mushrooms into strips and water spinach and Chinese cabbage in 3.

In a saucepan pour the coconut cream and satay, mix well so that everything is well homogeneous, then add the tamarind concentrate, sugar, stir and simmer 5 minutes over medium heat.

Add 1,5 L of water, salt, fish sauce and crushed peanuts and stir and simmer 30 minutes over high heat.

Transfer a quantity of soup in serving Asian melted, then add the vegetables, meat and seafood and rice vermicelli, cook and enjoy.

Tips : you can use prawns instead of shrimps and the soya vermicelli instead of rice noodles, because it doesn’t need to be soaked in water before consumption,  you can put directly into the Cambodian melted.

Anecdotes : The khmer fondue is made ​​at major events such as : New Year, weddings, birthday, family meetings…

Pad Thai – fried noodles

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Ingredients :

  • 300 g of rice noodles
  • 3 tablespoons of oil
  • 1 tablespoon of minced garlic
  • 1 tablespoon of chopped dried shrimps
  • 1 cup of tofu cut into small pieces (or chicken, shrimp)
  • 2 eggs beaten
  • 3 tablespoon of chopped roasted peanuts
  • 1 cup of bean sprouts
  • 2 lemons
  • thaï chives
    Sauce

  • 3 tablespoons of sugar
  • 3 tablespoons of fish sauce
  • 1 tablespoon of soy sauce
  • 2 tablespoons of tamarind juice

Preparation :

Here is an authentic recipe found in the streets of Bangkok.

Put the rice noodles in warm water 10 to 15 minutes to rehydrate, drain and set aside.

Put oil in wok and fry garlic, the dried shrimp and tofu until the garlic becomes golden brown.

Then add the rice noodles and stir on high heat, cook until noodles are cooked. Reduce heat slightly and add all sauce ingredients : sugar, fish sauce, soy sauce and the concentrated of tamarind . Mix well.

Make a place on the right side of the wok, then add eggs and cook then mixed into the noodles. Add the peanuts then bean sprouts and let them cook 3 minutes, stirring occasionally.

Serve the noodles in plates or bowls and garnish with lime wedges, the thaï chives or cilantro.

Tips : In Thailand, it is served with a piece of fresh banana flower beside.
There are variations with pork, or where the whole preparation is wrapped in the egg, or with what people have in their homes.
The recipe for Pad Thai served in Thai restaurants in Western countries is richer. Shrimp may be substituted with the chicken or chopped peanuts and accented with coriander, tamarind juice, red chili.

Anecdotes : The pad thai (sometimes Thai phad , Thai ผัด ไทย) is a traditional Thai dish of noodles popular and very eaten throughout Thailand. Its name means literally “fried Thai style.” The Pad Thai is one of the most famous dishes, outside the country. He became the national dish of Thailand after the economic recession to hit the country after World War II. To reduce the consumption of rice, the government, led by its Prime Minister Phibunsongkram, launched a campaign for the production of rice noodles, by distributing the recipe throughout the country.

Ba wan – meat ball

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Ingredients :

about 15 meatballs

For the skin:

  • 1 cup of rice flour
  • 400 g of yam flour
  • 6 1/5 cup of cold water

For the filling:

  • 400 g of minced pork
  • 8 dried shiitake mushrooms
  • 170 g dried bamboo shoots
  • 2 tablespoon of dried shrimp
  • 1 tablespoon of fried onion
  • 2 tablespoons of oil
  • 4 cloves garlic, minced

Marinades for pork:

  • 1 1/2 tablespoon of soy sauce
  • 1 teaspoon of sugar
  • 1/4 teaspoon of powder pepper
  • 1 tablespoon of cornstarch

Seasonings:

  • 1 tablespoons of cooking wine
  • 1 tablespoon of soy sauce
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of 5 spice

For the sauce:

    • 2 tablespoons of rice flour
    • 1 1/2 cups of water
    • 1 tablespoon of sugar
    • 1 tablespoon of Miso
    • 2 tablespoons of tomato ketchup

Preparation :
Mix rice flour and cold water in a saucepan. Whisk until all the rice flour is dissolved in water. Cook mixture over medium heat, stirring constantly until it begins to boil and thicken like glue. It takes about 30 minutes. Remove from heat and let cool and set aside.

To prepare the toppings. Marinate the ground pork with soy sauce, sugar, pepper and cornstarch for 2 hours.

Soak the dried mushrooms until wilted and dried bamboo shoots for 20 minutes, then blanch in boiling water. Soak the dried shrimp for 20 minutes.

Heat a pan with 2 tablespoons oil, add garlic, dried shrimp and mushrooms and saute 1 minute. Add the marinated pork and cook until pork is no longer pink. Add bamboo shoots and stir fry for 1 minute. Season with cooking wine, soy sauce, 5 spice, fried onions and salt. Stir and remove from heat and set aside.

Prepare small bowls and grease with a little oil. Sift flour yam. Add yam flour sifted into the mixture of glutinous rice that had cooled a little bit.
Initially, the texture has a rough appearance. Continue to mix until a smooth paste. Fill greased bowl with 2-3 tablespoons of mixture and spread it in the bowl.

fill to the brim , cover filling with the rice mixture and ensure that all the filling is covered. Repeat until all mixture is used.

Bring a saucepan of water to a boil. Place the bowls in a steamer basket and cook for 15 minutes.

Meanwhile, prepare sauce by mixing in a small pan, the rice flour, water, sugar, miso and ketchup. Cook over medium heat, stirring constantly, until a thick and sticky. The sauce will thicken.

When the cooking is complete, remove from heat and let cool for several minutes until dough is firmer.
Use a butter knife to unmold the meatball then use scissors to make an x by cutting above meatball.
Drizzle with sauce and sprinkle with chopped parsley and serve.

Tips : The stuffing varies in different regions of Taiwan. It can also be fried after have unmold the meatball.

Anecdotes: It is believed that ba-wan was first prepared in Beidou Township of Taiwan by a student named Fan Wànjū. She served as food for disaster relief from heavy flooding during the late Qing Dynasty (1644-1912). Since then, ba-wan has spread in different regions of Taiwan and is now considered by many as a national food.

Tai Chi chao mifen – fried rice vermicelli

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Ingredients :

  • 180 g rice vermicelli
  • 30 cl of hot water
  • 1 carrot
  • 50 g of pork tenderloin
  • 30 g of dried scented mushrooms (shiitake)
  • 10 g of dried shrimp
  • 3 Chinese cabbage leaves
  • 2 cloves garlic
  • 1 1/2 tablespoon of oil
  • 2 teaspoon of light soy sauce
  • 2 teaspoon of Chinese yellow wine (or Shaoxing rice wine)
  • Pepper
  • Salt

Preparation :

Soak mushrooms scented in warm water for 30 minutes and the rice noodles in cold water for several minutes.
Cut the pork into thin slices. Mix the slices with 1 tablespoon with soy sauce and yellow wine chinese. Let marinate.
Cut carrots into julienne and roughly chop the garlic.

Put 1 tablespoons of oil in a wok on medium heat, add the pork, cook for 1-2 minutes and set aside.
Put the remaining oil in wok, add the dried shrimp, the mushrooms scented, garlic and carrots then add 1 teaspoon of the Chinese yellow wine and soy sauce. Mix for about 2 minutes.
Increase the fire and put hot water in the wok, add the noodles softened, then the Chinese cabbage leaves. Cover the wok and cook until the evaporation of water, stir regularly during cooking. It is necessary that the noodles are “al dente”.
Add salt and pepper and serve.

Char kway teow – fried noodles

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Ingredients :

  • Oil
  • 2 cloves garlic, minced
  • 1 tablespoon of Sambal oelek (chilli paste)
  • 2 Chinese sausages, sliced ​​
  • 250 g of peeled and deveined shrimp
  • 500 g of fresh rice noodles
  • 1/4 cup of soy sauce
  • 1 tablespoon of brown sugar
  • 2 eggs beaten
  • 1 cup of mung bean sprouts
  • 3 spring onions chopped

Preparation :

Heat oil in a wok on high heat, add garlic and sambal oelek and fry for about 30 seconds. Add the Chinese sausage and shrimp and saute until shrimp are almost cooked.

Reduce heat to medium and add rice noodles then stir and scraping the bottom of the wok to prevent it sticking, then add soy sauce and brown sugar.

Make a hole in the center of the wok, pour in the beaten egg and let cook then mix everything with the noodles.

Add scallions and cook, stirring frequently.

Salt and pepper and serve.

Tips : You can add shallots (with garlic), chicken ground meat, squid, clams, cockles, crab meat or tofu, brussels sprouts, Chinese cabbage shredded, bok choy, spinach and other greens vegetables or germinated seeds. Add 1 or 2 tablespoons oyster sauce instead of sugar if you desired. You can also use dried noodles, in this case rehydrate 20 minutes before use.

Anecdote : Of all versions notable, the style of Penang of char kway teow is the most famous. Its popularity led many sellers out of Penang to call their products “Penang Koay Teow” to attract customers.
In the past, he used to blow the kway teow char in pork fat without eggs (which were however available on request). More recently, ordinary cooking oil is commonly used for religious or health reasons, and eggs have become a standard ingredient in the dish. This very popular dish bears many names, exemple : char kueh teow, char kueh tiao …

Siu Mai or Shumai – Steamed raviolis

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Ingredients :
for 80 raviolis around

  • 450 g of ground pork
  • 1 box of bamboo shoots
  • 5 chinese mushrooms
  • 100 g of shrimp or crab
  • 1 tablespoon of sesame oil
  • 2 tablespoons of soy sauce
  • salt, pepper
  • 1 tablespoon of cornstarch
  • 1/4 cup of water (4 tablespoons)
  • a pack of Won-Ton paste
  • flour

Preparation :

Soak the mushrooms in water for 20 minutes to rehydrate them and then chopcoarsely. Cut bamboo shoots into small pieces.

Peel the shrimp, make a small cut on the back and remove the black vein, then cut into small pieces.

In a bowl, put ground meat, add bamboo shoots, mushrooms, shrimp, soy sauce, sesame oil, pepper, salt, cornstarch mixed with water first, then mix the whole.

Place a tablespoon of farce in the center of the wonton dough, punch the dough down and lightly tighten the top, put some flour on the bottom of the wonton dough to prevent them from not sticking during cooking.

Put the Siu May on a plate, leave them uncovered in the freezer to freeze them.

Place baking paper in the steamer basket and place the Sui Mai and cook 7-10 minutes.

Serve with soy sauce.

Astuces : You can decorate them with some lumpfish roe or a pea in the center.

Anecdotes : The Siu Mai is a variety of Dim Sum and there are plenty of variation across Asia. We give them also many different names: Shaomai, Shui Mai, Shu Mai, Sui Mai, Shui Mei , Siu Mai, Shao Mai, Siew Mai or Siomai.

Rojak – rujak – pasembor

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Ingredients :

  • 1 cucumber
  • 1 small pineapple not too mature
  • 3 red or green fresh chili
  • 2 tablespoons of chopped peanut

The sauce:

  • 3 tablespoons of vinegar Chinese
  • 2 tablespoons of sugar
  • 2 teaspoons of Ulek sambal chilli or fresh crushed
  • 2 teaspoons of belacan shrimp paste or dried
  • salt and lemon juice

Preparation :

Peel the cucumber and cut into julienne.
Peel the pineapple, remove core and dice.
Deseed the chili and mince.
Mix the cucumbers, the pineapple and chilis in a bowl and season with salt.

Wrap the belacan in aluminum foil and broil 5 minutes on each side on grill or over hot coals.

Mix the belacan in vinegar, add sugar, pepper, salt and lemon juice to taste. Mix to pineapple and to cucumber.

Sprinkle chopped peanut and serve.

Tips: It can also serve the sauce separately and add 1 teaspoon of tamarind paste and of palm sugar.

Anecdote : In Malaysia and Singapore, the term “Rojak” is used as an expression for talk of an eclectic mix, the word describes the multi-ethnic character of Malaysia and Singapore society. In Indonesia, the Rujak is an essential part of prenatal tradition. The Rujak is made on this occasion, and is served to the mother and to her guests, mainly to her friends. It is said that if the entire of to Rujak has a sweet taste, the child will be a girl, and if it is spicy, the baby is a boy.

Nasi goreng – fried rice

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Ingredients :

  • 3 eggs
  • salt and pepper
  • oil
  • 250 g of raw shrimp
  • 500 g lean pork or steak
  • 2 medium onions
  • 2 cloves garlic
  • 1/2 teaspoon of dried shrimp paste (trasi)
  • 4 cups of cooked rice
  • 6 sliced ​​spring onions
  • 2 tablespoons of light soy sauce
  • 3 tablespoons of onion flakes
  • 1 cucumber sliced ​​thin

Preparation :

Wash and cook rice, when the rice is cooked, cover and let cool.

Heat oil in a pan and make two omelettes, salt and pepper and set aside.
When the two omelettes are cold, put one on the other, roll them and cut them into thin slices.

Shell shrimp, cut the pork or beef into slices.
Finely chop the onions, garlic and Trasi or grind in a blender, then mix and fryin a wok. Add shrimp and meat, cook 3 minutes stirring constantly.

Add 2 tablespoons of oil, wait until it is hot, stir in rice and spring onions. Fried and drizzle with soy sauce. mix well and serve

Chinese Fondue

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Ingredients :

  • 300 g of chicken breast
  • 300 g of rump
  • 300 g of salmon fillet
  • 300 g of hake
  • 300 g of prawns
  • 1 chinese cabbage
  • 2 carrots
  • 8 small white onions
  • 1 bunch fresh cilantro
  • 2 vegetable broth cubes
  • 2 teaspoons of sesame oil
  • 25 g of black mushrooms
  • 2 lemons
  • 2 handfuls of bean sprouts
  • 1.5 liters of water
  • 200 g rice vermicelli
  • spicy chinese sauce
  • soy sauce
  • nuoc mam sauce
  • sweet and sour sauce

Material

  • a fondue set
  • 8 small metal strainers Chinese

Preparation :

Cut the meat and fish into thin strips and shell the shrimp.

Soak for 20 minutes the noodles and mushrooms in lukewarm water.
Peel the carrots, onions and Chinese cabbage and slice thinly.
Chop the bunch of coriander and  cut lemons into quarters.

Prepare the broth by heating 1.5 liters of water, add the vegetable stock cubes, soy sauce and sesame oil (you can add a little chili or five spice to taste) and bring to a boil.

Arrange all ingredients in dishes: one for meat, one for fish, another for soybeans, cabbage, carrots and onions, and one for lemons (the juice of which will be usedfor seasoning).

Put the sauces and chopped coriander in individual small bowls. Drain the noodles and put them in a dish with a teaspoon of oil to prevent them from sticking.

Pour the hot broth into the fondue.
we cook the food for fondue by dipping in the broth, it is best to use small metal strainers found in Chinese shops.

Everyone chooses what he wants and plunges in the broth, then we put it in the bowl with a little broth and seasoning each with different sauces and condiments.

You can drink the broth fragrant.

Tips : You can replace or add certain ingredients: Replace Chinese cabbage with small bunches of broccoli, shrimp with shells St Jacques,  the black mushrooms or shiitake or  mushrooms from Paris. You can also use other seasonings (oyster sauce, Szechuan pepper, etc…). The coconut-curry sauce will also a good accompaniment .

Chirashi sushi – rice with fish, seafood and vegetables

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Ingredients :

  • 1 cup of sushi rice
  • 4 dried mushrooms
  • 1 tablespoon of Japanese soy sauce
  • 1 teaspoon of sugar
  • 100 g of crabmeat or cooked shrimp
  • 100 g of raw fish net
  • 2 eggs
  • 1 pinch of salt
  • oil
  • 50 g of bamboo shoots, thinly sliced ​​
  • 1 little box of cooked peas
  • 1 piece of lotus root canned minced
  • 1 tablespoon of kombu (kelp) salt and vinegar, minced
  • 1 tablespoon of takuan (radish with salt and vinegar), sliced ​​
  • few sprigs of beni shoga (pickled ginger) for garnish

Preparation :

Prepare the sushi rice to cool.

Soak mushrooms 20 minutes in hot water (keep water), then remove inediblestems and slice caps and cook 10 minutes in 1/2 cup of their soaking water, withsauce soya and sugar.

Crumble crab meat or shrimp cut into strips.
Make a thin omelette undercooked, and cut into thin strips.

Mix rice with all ingredients, using the most colorful for garnish and serve cold.

Astuces : It may be added to this rice salad all kinds of ingredients.