Giveaway recipe for thick shrimp

Tom Yum recipe, shrimp, condensed water

Raw Materials

* 4-6 river shrimp

* Straw mushroom or fairy mushroom 200 grams

* Chicken stock or 800 ml of water

* 3 smashed slices of lemongrass

* Soft Kha Sliced Glasses 6-8 Glasses

* 6-8 ripped bergamot leaves

* 3-4 heads of red onion

* 8-15 beads of dented garden chili pepper as you like

* 2 tablespoons alley parsley

* Cilantro alley for sprinkling

Condensed water seasoning

* 3-4 tablespoons fish sauce

* 4-5 tablespoons lemon juice

* 2-3 tablespoons sintered chili paste

* 100-150 ml of condensed milk

* 1-2 teaspoons granulated sugar or beep sugar

* A little salt

Making steps

1. Wash the shrimp clean, cut the mustache and scream out, cut the back, remove the black line

If the big shrimp can be cut in half longitudinally, it will make the broth more fragrant.

2. Put stock or water in the pot. Set the fire mid to strong. Add lemongrass, kha, bergamot leaves and shallots. Boil until boiling and fragrant.

3. Put the mushrooms in. Boil until the mushrooms start to ripen.

4. Put the river shrimp in the pot. Boil until the shrimp bark turns orange red and the meat is almost cooked.

Don't boil too long. Because the shrimp will be hard.

5. Put the chili sauce on it. Dissolve. The soup will start to be orange red and fragrant.

6. Cook with a little fish sauce, sugar and salt. Taste to taste, salty, spicy, late sweet and herbal fragrance.

7. Reduce the fire and add fresh condensed milk. People should not boil hard after adding milk, because the broth may separate.

8. Turn off the light first. Then add lemon juice and bell pepper. Gently stir.

Putting the lemon after turning off the light allows for a fresh sour taste, not bitter.

9. Add alley parsley, sprinkle the coriander and serve it hot with beautiful rice.

Trick

* Big river shrimp should cut in half. It will help the broth smell shrimp oil clearer.

* Good quality sintered chili paste, making the water thickening, fragrance and beautiful color.

* Add condensed milk instead of coconut milk to get the taste of Thai restaurant condensed water.

* Lemonade only need to be put after turning off the light.

* A good yum sauce should taste sour, salty, spicy, oily, not sweet.

English: Creamy Tom Yum with River Prawns

Ingredients

* 4-6 river prawns

* 200 g straw mushrooms or oyster mushrooms

* 800 ml chicken stock or water

* 3 stalks lemongrass, cut into pieces and smashed

* 6-8 slices young galangal

* 6-8 kaffir lime leaves, torn

* 3-4 shallots, lightly crushed

* 8-15 Thai bird's eye chilies, lightly crushed, to taste

* 2 tbsp chopped sawtooth coriander

* Coriander, for garnish

Creamy seasoning

* 3-4 tbsp fish sauce

* 4-5 tbsp lime juice

* 2-3 tbsp Thai roasted chili paste

* 100-150 ml evaporated milk

* 1-2 tsp sugar or palm sugar

* A small pinch of salt

Instructions

1. Prepare the river prawns

Rinse the prawns well. Trim the antennae and sharp parts. Devein themselves.

If the prawns are large, cut them in half lengthwise to release more flavor from the heads and tomaly.

2. Simmer the herbs.

Add chicken stock or water to a pot and bring it to a boil over medium-high heat. Add lemongrass, galangal, kaffir lime leaves, and shallots. Simmer until aromatic.

3. Add the mushrooms

Add the mushrooms and cook until they begin to soften.

4. Add the river prawns

Add the river prawns and cook until the shells turn orange-red and the meat is almost cooked.

Do not overcook them, or the prawns will become tough.

5. Add roasted chili paste

Stir in the Thai roasted chili paste until dissolved. The broth should turn orange-red and become rich and aromatic.

6. Season

Season with fish sauce, sugar, and a small pinch of salt. The flavor should be salty, spicy, slightly sweet, and aromatic.

7. Add evaporated milk

Lower the heat and add the evaporated milk. Stir gently. Avoid boiling hard after adding the milk, as the broth may separate.

8. Turn off the heat and add lime juice.

Turn off the heat first, then add the lime juice and crushed Thai chilies. Stir gently.

Adding lime juice off the heat keeps the sour flavor fresh and associations bitterness.

9. Finish and serve

Add chopped sawtooth coriander and garnish with coriander. Serve hot with steamed jasmine rich.

# Tom Yum shrimp thickened water # Give away recipes # Double rice