Tag Archives: shrimp

Stir fried sweet basil with shrimp

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Last july, we took a one-day cooking class when we were in Chaingmai, Thailand.
Our chef or tour guide looked like Mr Chow from the movie”The hangover” , more younger, but the same speed of talking and with lot of gestures.
We first went to a local morning market, where “Mr Chow” showed us many Thai spices and vegetables, he answered my qustions about these Thai food.
Then we drove in a minibus to a big house, which is located outside the city. It has a big garden with many herbs and fruit trees in it.
We spend half the day there, cooked 5 dishes: a salad, main course and dessert. I asked for more than 10 Thai chillis added to my papaya salad, and after eating it, I felt as hot as the weather there. Thank God, the diarrhea that I had for more than one week was stopped after this hot papaya salad.

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What do we need:

- 180g Shrimp (without skin and head)
- 15-20 Sweet basil leaves
- 2  Cloves of garlic
- 1  Middle size  carrot
- 1  Middle size  onion
- 1  tsp sugar
- 2  sp fish sauce
- 1  sp Oyster sauce
- 2 chillies

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How to cook it:

1: First chop carrot and onion into same size pieces of around 3x3cm. Chop the chilli and garlic into small pieces.

2: Heat oil in a pan and fry the chopped garlic. Half a minute later add chopped carrots, onions and shrimp and stir 2 minutes.

3: Add sugar, fish sauce, oyster sauce and chilli. Stir 2 minutes, then add sweet basil, turn off fire.

Fresh Vietnamese spring rolls

We all know spring rolls to be an easy, greasy snack, but it doesn’t have to be! In Vietnam they eat spring rolls in all kinds of ways. Today I will make fresh cold spring rolls, with fresh ingredients. They are fun to make at home, fun to eat and taste delicious, much unlike the fried ‘snack food’ that you see on the street!

I use rice noodles, fresh mint, lettuce and shrimp, but of course you can also make a vegetarian version.

Verse loempia

Verse loempiaWhat you need:

  • Rice paper (round edible sheets of rice paper, available in Asian shops, a bag of 340 grams)
  • Rice noodles (50 grams)
  • Large peeled shrimp, frozen (15 pieces or 50 grams)
  • Iceberg lettuce/crisp lettuce (1 head)
  • Bean sprouts (100 gram)
  • Fresh mint (1 plant)
  • Fresh red chili peppers (2)
  • Fish sauce (3 tablespoons)
  • Sugar (2 teaspoons)
  • Fresh lime (one half)

Preparation:

  1. First place the rice noodles in a bowl and pour boiled water from a water boiler. Let them soak for 5 minutes until soft and then drain
  2. Use large peeled shrimp (or peel them if necessary) and clean them. Bring water to the boil and boil the shrimp for 1 minute then drain. Chill them in a bowl of cold water or use the running tap, then cut them in length so you have 2 halves
  3. Make the sauce: use 3 tablespoons of fish sauce, 2 chopped small chilies, 2 tea spoons of sugar and the juice of half a lime. Mix everything well
  4. Take a large bowl and fill this with water. Then take a sheet of rice paper and soak this in the water. Use your hands to move the sheet around in the water, until it gets soft. Be careful not to break it. You will notice that soon after, the rice paper becomes soft. Keep doing this until the rice paper is soft enough to use for wrapping things. Don’t soak it too long (SEE HERE)
  5. Now place the soft rice paper onto the table or onto a cutting board, and start wrapping your spring roll (SEE HERE) First you take some noodles, then top them with a strip of lettuce, then a leaf of mint, and then a piece of chili. Then put two halves of the shrimp in front of that onto the rice paper. Then carefully wrap the vegetables, after that the shrimp. Roll it all up and fold the endings toward the middle
  6. Use your hands to eat. Dip the spring roll into the sauce and eat it in two bites

Enjoy!

TIP: vary with different ingredients, such as: sliced omelet, chicken meat, pickled ginger, wasabi, finely chopped roasted peanuts, banana slices, various sorts of cabbage….. use your imagination!

Shouju Sushi

Shouju sushi

On March 3 the annual Hinamatsuri festival is held in Japan. The word means dolls festival or daughters’ festival. On this day, dolls are presented and arranged on stages and all girls are wished a prosperous and long life. Traditionally sushi is eaten, and today I will make my own version, inspired by this festival

Sushi is a typical Japanese dish, that has become popular in the west not so long ago. There are endless variations, but the basically it is boiled white rice with rice vinegar,  and (raw) fish or seafood, and sometimes fried egg. Usually it is rolled up in a sheet of sea weed

My variation are colourful taste explosions, and a delight to see. Preparing and serving them requires some skill, so make sure that you take your time

Shouju sushiIngredients: (8 pieces for 2 persons)

Tip: I have used broken Thai Jasmine rice, but in principle you can use any rice you like. It isn’t necessary to buy the special sushi rice in the supermarket, as this one is much more expensive too! If you use any other kind of rice, at least make sure that it is broken rice, because it will stick better

Tip: Soak the dried shii take mushrooms for one night in a bowl of warm water, or cook them until soft (don’t use too much water, or they will lose their taste)

Shouju sushiGetting to work:

  1. First cook the rice according to general instruction. Let it cool down and then sprinkle some rice vinegar over it and mix
  2. Boil water and shortly boil the shrimp and shii take (2 minutes)
  3. Use your hands to roll a round ball of rice and squeeze gently. Make sure that they aren’t too large because you will want to eat them in one bite! make balls the size of a large marble
  4. Cut the cucumber in length, and then use a potato peeler to cut off some slices with a potato peeler. Arrange all the ingredients so that you can easily reach them
  5. First place some plastic foil on a cutting board. in the middle, place one shrimp, then a slice of meat, and on top of that a rice ball
  6. Carefully wrap it in the plastic foil and gently squeeze. Let it sit for 5 to 10 minutes
  7. Then carefully take off the plastic foil and place the sushi onto a dish. Garnish with a small shrimp, a chili pepper, sesame seeds or seaweed salad (see photo)
  8. SEE HERE for a photo of the step-by-step preparation
  9. Do the same with the cucumber, the smoked salmon, seaweed and the shii take
  10. Keep in mind that you are working upside down, so what you place on the plastic first will later be on top
  11. Puta little (really a little!) wasabi onto a saucer and add soy sauce, mix it. You will dip the sushi in this later

Serve!

You eat this sushi with your hands, or with chopsticks if you can. Dip them in the sauce (the rice will suck up quite a lot of sauce quickly) and then put them into your mouth

Enjoy!

TIP: If the wasabi sauce too sharp? Don’t worry, the sharp sensation won’t take long. In that case, then add more soy sauce

TIP for top chefs only: use an omelet instead of the meat/fish and wrap this around the rice balls. Make sure that the omelet is thin as a razor! You can also use strips of omelet as garnish. Also nori makes for a very beautiful and tasty garnish

TIP: sushi is usually eaten with miso soup (without noodles)