Going nuts looking for this recipe--Thai shrimp...?!
Somewhere I saw a recipe for shrimp that are wrapped with half a wonton skin with some thai herb paste (chilis, basil) inside and then tied with a noodle to make a bow on the front!. Then they are deep fried in a wok and look so impressive!. I can't find it in my books, so it must be on the net!. I just can't find it!.
If you know of a recipe like this or have seen it, could you please post the info!?
I thought of making this for a cooking contest and would be so greatful!!
Thanks :)Www@FoodAQ@Com
If you know of a recipe like this or have seen it, could you please post the info!?
I thought of making this for a cooking contest and would be so greatful!!
Thanks :)Www@FoodAQ@Com
Answers:
something like this!?
http://thaifood!.about!.com/od/thaisnacks/!.!.!.Www@FoodAQ@Com
http://thaifood!.about!.com/od/thaisnacks/!.!.!.Www@FoodAQ@Com
Ingredients
1 tablespoon lime juice
1 teaspoon Thai fish sauce
2 teaspoons brown sugar
1 teaspoon cornstarch
1 tablespoon cooking oil
4 garlic clove, minced
2 medium jalapeno, minced
4 green onion, cut on diagonal in 1 inch lengths
1/4 teaspoon dried red pepper flakes
1 lb raw shrimp, peeled and deveined (31 to 40 count)
1/4 cup fresh basil, chopped
1/4 cup fresh mint, chopped
1/2 cup jasmine rice, cooked as per package instructions
Directions
1In a small bowl, combine the lime juice, fish sauce, brown sugar, and cornstarch; set aside!.
2Place a skillet or wok over medium-high heat and add the oil, garlic and jalapenos; sauté for 2 minutes, add the shrimp, red pepper flakes and continue to cook until shrimp turn white; 3 to 5 minutes more!.
3Add the basil and mint; stir in the lime juice mixture and cook an additional 2 minutes; or until shrimp are pink and thoroughly cooked serve over a bed of jasmine rice!.Www@FoodAQ@Com
1 tablespoon lime juice
1 teaspoon Thai fish sauce
2 teaspoons brown sugar
1 teaspoon cornstarch
1 tablespoon cooking oil
4 garlic clove, minced
2 medium jalapeno, minced
4 green onion, cut on diagonal in 1 inch lengths
1/4 teaspoon dried red pepper flakes
1 lb raw shrimp, peeled and deveined (31 to 40 count)
1/4 cup fresh basil, chopped
1/4 cup fresh mint, chopped
1/2 cup jasmine rice, cooked as per package instructions
Directions
1In a small bowl, combine the lime juice, fish sauce, brown sugar, and cornstarch; set aside!.
2Place a skillet or wok over medium-high heat and add the oil, garlic and jalapenos; sauté for 2 minutes, add the shrimp, red pepper flakes and continue to cook until shrimp turn white; 3 to 5 minutes more!.
3Add the basil and mint; stir in the lime juice mixture and cook an additional 2 minutes; or until shrimp are pink and thoroughly cooked serve over a bed of jasmine rice!.Www@FoodAQ@Com
Or you can try:
1/2 cup Thai sauce (recipe below)
1 teaspoon butter
1 teaspoon chopped garlic
16 jumbo shrimp peeled and deveined
1/4 cup julienne cut celery
1/4 cup julienne cut carrots
1/4 cup julienne cut bell peppers
1/4 cup julienne red onions
1 tablespoon freshly chopped cilantro divided
1 tablespoon chopped peanuts divided
10 ounces uncooked linguine cooked
2 tablespoons chopped green onion to garnish
Thai sauce:
2 tablespoons ketchup
3/4 teaspoon rice vinegar
1-1/2 teaspoons sesame oil
1/2 teaspoon hot and spicy oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1-1/2 teaspoons hoisin sauce
1/2 teaspoon fresh chopped garlic
1/2 teaspoon freshly chopped ginger root
1/8 cup lemon juice
1/2 teaspoon Chinese mustard powder
2 tablespoons soy sauce
1-1/2 teaspoons water
1/2 teaspoon crushed red pepper
1/4 cup sweet chili sauce
1/2 teaspoon peanut butter
Directions
To make Thai sauce place all ingredients except crushed red pepper in blender and blend well!.
Place in storage container!.
Mix in crushed pepper then set aside!.
Place butter and garlic in heated sauté pan then cook 1 minute!.
Add shrimp and cook 3 minutes turning occasionally to cook evenly!.
Add additional butter if pan becomes too dry!.
Add cut vegetables half of the cilantro and half of the peanuts then add Thai sauce and mix well!.
Add shrimp vegetable mixture to pasta tossing well to coat!.
Remove shrimp from mixture!.
Divide pasta with vegetables and sauce between 2 serving bowls!.
Place reserved shrimp tails up around rims of bowls facing toward middle!.
Garnish center of each bowl with the onions, remaining peanuts and cilantro!.
(http://www!.grouprecipes!.com/5047/thai-sh!.!.!.
-OR-
Ingredients
1 tablespoon lime juice
1 teaspoon Thai fish sauce
2 teaspoons brown sugar
1 teaspoon cornstarch
1 tablespoon cooking oil
4 garlic clove, minced
2 medium jalapeno, minced
4 green onion, cut on diagonal in 1 inch lengths
1/4 teaspoon dried red pepper flakes
1 lb raw shrimp, peeled and deveined (31 to 40 count)
1/4 cup fresh basil, chopped
1/4 cup fresh mint, chopped
1/2 cup jasmine rice, cooked as per package instructions
Directions
1In a small bowl, combine the lime juice, fish sauce, brown sugar, and cornstarch; set aside!.
2Place a skillet or wok over medium-high heat and add the oil, garlic and jalapenos; sauté for 2 minutes, add the shrimp, red pepper flakes and continue to cook until shrimp turn white; 3 to 5 minutes more!.
3Add the basil and mint; stir in the lime juice mixture and cook an additional 2 minutes; or until shrimp are pink and thoroughly cooked serve over a bed of jasmine rice!.(http://www!.recipezaar!.com/133973)Www@FoodAQ@Com
1/2 cup Thai sauce (recipe below)
1 teaspoon butter
1 teaspoon chopped garlic
16 jumbo shrimp peeled and deveined
1/4 cup julienne cut celery
1/4 cup julienne cut carrots
1/4 cup julienne cut bell peppers
1/4 cup julienne red onions
1 tablespoon freshly chopped cilantro divided
1 tablespoon chopped peanuts divided
10 ounces uncooked linguine cooked
2 tablespoons chopped green onion to garnish
Thai sauce:
2 tablespoons ketchup
3/4 teaspoon rice vinegar
1-1/2 teaspoons sesame oil
1/2 teaspoon hot and spicy oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1-1/2 teaspoons hoisin sauce
1/2 teaspoon fresh chopped garlic
1/2 teaspoon freshly chopped ginger root
1/8 cup lemon juice
1/2 teaspoon Chinese mustard powder
2 tablespoons soy sauce
1-1/2 teaspoons water
1/2 teaspoon crushed red pepper
1/4 cup sweet chili sauce
1/2 teaspoon peanut butter
Directions
To make Thai sauce place all ingredients except crushed red pepper in blender and blend well!.
Place in storage container!.
Mix in crushed pepper then set aside!.
Place butter and garlic in heated sauté pan then cook 1 minute!.
Add shrimp and cook 3 minutes turning occasionally to cook evenly!.
Add additional butter if pan becomes too dry!.
Add cut vegetables half of the cilantro and half of the peanuts then add Thai sauce and mix well!.
Add shrimp vegetable mixture to pasta tossing well to coat!.
Remove shrimp from mixture!.
Divide pasta with vegetables and sauce between 2 serving bowls!.
Place reserved shrimp tails up around rims of bowls facing toward middle!.
Garnish center of each bowl with the onions, remaining peanuts and cilantro!.
(http://www!.grouprecipes!.com/5047/thai-sh!.!.!.
-OR-
Ingredients
1 tablespoon lime juice
1 teaspoon Thai fish sauce
2 teaspoons brown sugar
1 teaspoon cornstarch
1 tablespoon cooking oil
4 garlic clove, minced
2 medium jalapeno, minced
4 green onion, cut on diagonal in 1 inch lengths
1/4 teaspoon dried red pepper flakes
1 lb raw shrimp, peeled and deveined (31 to 40 count)
1/4 cup fresh basil, chopped
1/4 cup fresh mint, chopped
1/2 cup jasmine rice, cooked as per package instructions
Directions
1In a small bowl, combine the lime juice, fish sauce, brown sugar, and cornstarch; set aside!.
2Place a skillet or wok over medium-high heat and add the oil, garlic and jalapenos; sauté for 2 minutes, add the shrimp, red pepper flakes and continue to cook until shrimp turn white; 3 to 5 minutes more!.
3Add the basil and mint; stir in the lime juice mixture and cook an additional 2 minutes; or until shrimp are pink and thoroughly cooked serve over a bed of jasmine rice!.(http://www!.recipezaar!.com/133973)Www@FoodAQ@Com