Calling this a salad is using the term rather loosely, but it does fall into the broad family of Thai salads. Unlike many Thai salads, this one isn’t especially fiery, making it perfect for a light lunch or simple dinner.
Continue reading “Authentic Thai Minced Shrimp and Pork Salad (Lon Kung Moo Sub)”
Harissa is a fiery paste which is commonly used in North African cuisine. You see it show up in Tunisian and Moroccan food quite often. It is packed with flavor and comes in many varieties, but common ingredients are chilies, olive oil, garlic, sundried tomatoes, salt, coriander, cumin and caraway seeds.
Continue reading “Quick and Easy Shrimp Recipe with Harissa Paste”
Kung Pao Shrimp is one of those dishes that proves Sichuan cooking isn’t just about heat. The first thing you’ll notice is the balance of flavors. Sweet, sour, salty, and the unmistakable tingling warmth of Sichuan peppercorns all come together in a glossy sauce that coats the shrimp.
Continue reading “Kung Pao Shrimp- Sichuan Classic”
These Chinese shrimp noodles are tossed with fragrant scallion oil, lightly caramelized shrimp, and chewy noodles for a simple dish that’s packed with flavor.
Continue reading “Chinese Shrimp Scallion Oil Noodles”
This is a traditional Thai soup. To make it properly, you need to layer the flavors, rather than throwing everything into the pot at one time.
Continue reading “Authentic Thai Tom Yum Soup Recipe”
This is a dish that I often used to order at Din Tai Fung in LA. Along with their rightfully famous xiaolongbao. I had tried it a few times in China, but not with shrimp.
Continue reading “Din Tai Fung Shanghai Rice Cakes with Shrimp Recipe”
These prawns are just amazing. If you follow my blog you know that I’m a big fan of spicy food, and Sichuan/Szechuan food in particular. It’s such a unique regional cuisine. From the smoky fermented vinegar to lip numbing Sichuan peppercorns, it’s a flavor explosion.
Continue reading “Spicy Sichuan Prawns: A Flavor Explosion”
This Thai Shrimp and Basil dish is a common dish in Pattaya and also in Phuket as these areas have a lot of seafood.
Continue reading “Thai Shrimp and Basil- Stir Fry, Phuket Style”
This Norfolk Seafood is such a good recipe and so simple to make. The story behind this recipe is interesting.
When I was a young boy, we used to go to a seafood restaurant in Washington DC called O’Donnell’s. The historic O’Donnell’s Sea Grill opened in 1922 on E Street NW in Washington, D.C. It was a legendary destination for seafood, nautical decor, and its signature rum buns. They had wonderful food, and most importantly, they had Buck.
Continue reading “Simple Norfolk Seafood Recipe Inspired by O’Donnell’s”
This is a perfect light salad or mezze to compliment any sort of kebab, or even on it’s own. The freshness is just stunning and carries the prawns to an entirely different place.
Continue reading “Refreshing Prawn Salad with Blood Oranges”