We had made fried chicken recently and still haven't thrown out the shortening.
Lunch was a mystery. I was craving crunchy and spicy.
Then this happened...
💥Here's what you need:💥
Large bun
6pc fried shrimp
Onion strings
Seasoned Buttermilk (s&p, garlic, srirracha, oregano, ginger)
Flour
Lettuce
Lime wedge
Sliced tomato
PC Avocado mayo
Sirracha
Lettuce
Drizzle of agave nectar or honey
🍴While preheating the skillet of shortening:
🔹Soak shrimp & thinly sliced onions in buttermilk & seasonings for about 15mins.
🔹Toss them in seasoned flour
🔹Fry in 350• oil for 3-5 mins (or until you hear the sound change)
🔹Let cooked shrimp and onionss drain on a paper towel & season with s&p before they cool too much.
🔹Toast a bun and load it up with all your garnishes
Tuesday 19 February 2013
Thursday 3 January 2013
Shrimp #38
This is a recipe in progress.
It's a take on our Local Thai restaurant's chicken #38.
Still haven't nailed it totally, but it's a pretty good copycat. I've switched out the chicken for shrimp here & I've also used pork and kept it veggie once.
Yellow curry is very mild and flavourful but you can always add more heat like chilli flakes or sirracha if you want.
I might have to keep ordering it for research purposes, but I'm not gonna complain about that!
💥You can use any veg you like in this, I had only these on hand.
USE THIS for 1 serving:
10 21/25 peeled & cleaned Shrimp
Diced onion
1/4cup Coconut milk
Yellow Curry paste
Ginger (to taste, I love lots)
1/2 tsp Galangal power
Garlic Chili paste
4 cloves garlic
Peanut butter *optional-for a smooth texture
1/4 diced Yellow/red/orange peppers
6 Sugar snap peas
Frozen green peas & corn
1tsp Butter or oil (to sautée ingredients)
-Garnish-
Toasted coconut
Roasted almonds
Cilantro
Squeeze of lime
Sliced shallot or crispy onions
Heat sauce pan on medium heat. Add sliced garlic and let cook for a few mins til the garlic is fragrant. Add veggies and coconut milk & spices. Let simmer a few mins to combine flavours. Add shrimp within the last few mins of cooking as to not overlook.
Serve in coconut rice or noodles. Top with crunchy garnishes.
I accidentally deleted the photos of the step by step process. Here's some photos of the products I used instead.
It's a take on our Local Thai restaurant's chicken #38.
Still haven't nailed it totally, but it's a pretty good copycat. I've switched out the chicken for shrimp here & I've also used pork and kept it veggie once.
Yellow curry is very mild and flavourful but you can always add more heat like chilli flakes or sirracha if you want.
I might have to keep ordering it for research purposes, but I'm not gonna complain about that!
💥You can use any veg you like in this, I had only these on hand.
USE THIS for 1 serving:
10 21/25 peeled & cleaned Shrimp
Diced onion
1/4cup Coconut milk
Yellow Curry paste
Ginger (to taste, I love lots)
1/2 tsp Galangal power
Garlic Chili paste
4 cloves garlic
Peanut butter *optional-for a smooth texture
1/4 diced Yellow/red/orange peppers
6 Sugar snap peas
Frozen green peas & corn
1tsp Butter or oil (to sautée ingredients)
-Garnish-
Toasted coconut
Roasted almonds
Cilantro
Squeeze of lime
Sliced shallot or crispy onions
Heat sauce pan on medium heat. Add sliced garlic and let cook for a few mins til the garlic is fragrant. Add veggies and coconut milk & spices. Let simmer a few mins to combine flavours. Add shrimp within the last few mins of cooking as to not overlook.
Serve in coconut rice or noodles. Top with crunchy garnishes.
I accidentally deleted the photos of the step by step process. Here's some photos of the products I used instead.
Wednesday 2 January 2013
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