Shrimp Ceylon Recipes

THAI SHRIMP CURRY

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until soft, about 3 minutes. If the onions start to brown, reduce the heat to medium. Add the scallions, garlic, and green curry paste, and cook, stirring frequently, for 2 minutes more. Add the coconut milk, water, fish sauce, and sugar and bring to a gentle boil. Add the shrimp and cook, stirring frequently, until the shrimp are pink and just cooked through, 3 to 4 minutes. Stir in the lime juice and sprinkle with the cilantro (or basil). Taste and adjust seasoning, if necessary, and serve with jasmine rice.
• Note: For the shrimp, I recommend buying frozen shrimp labeled "shell split and deveined." Most shrimp are cleaned and flash frozen shortly after being caught, so the "fresh" shrimp you see in the seafood case at the supermarket are typically thawed frozen shrimp. Who knows how long they've been sitting there, so you're better off buying frozen shrimp and defrosting it yourself. Come dinnertime, all you have to do is run the shrimp under water to defrost, and then peel.

SHRIMP CEYLON

Steps:

• Cook the rice as you normally would but add the cilantro leaves along with the liquid. Fluff with a fork and set aside.
• When the rice is half done, in a large skillet heat the oil on medium-high heat. Saute the green beans, garlic, chiles and the curry powder. Cook for 3-4 minutes.
• Mix the shrimp with a little salt and pepper. Add to the skillet and stir-fry well for 5 minutes. The shrimp should be bright pink and the flesh should be opaque.
• Combine the lime juice and the brown sugar until sugar dissolves. Plate the shrimp over the rice and serve with some of the lime juice mixture poured over the shrimp/rice.

ASIAN TSUNAMI FUSION SOUP

Steps:

• Cut chicken up into large pieces (remove skin & fat and discard the liver, gizzard, heart, neck) and put into a large pot with stock; bring to a boil and then a low simmer for about 30+ minutes (make sure chicken is cook thoroughly); discard scum on top
• Split shrimp slightly lengthwise; place in a bowl with baking soda & a little water and let sit for 10 minutes; place shrimp in a pot of boiling water and cook for about 30 seconds to 1 minute; when shrimp turns pink remove (do not overcook);set aside
• Place rice noodles in a pot of boiling water and cook for 2 minutes, drain; set aside; (If using small individual packages of rice noodles cook just before serving and place in large individual bowls)
• Remove chicken pieces and allow to cool; then remove the meat from the bone and cut up into bite size pieces; set aside
• Run stock through a sieve and retain approximately 4 1/2 cups
• Add to stock a large pot and then curry paste, coconut milk, lemon, ginger, cornstarch & water slurry, stir and bring to a boil; then lower heat to a simmer
• Add chicken pieces into pot and simmer 3 minutes
• Add red/green chopped peppers and stir a few times, cook 1 minute
• In big individual bowls add rice noodles, chicken and stock; then on top and around the sides add some shrimps, bean sprouts, egg quarters, cashews, red/green peppers and 6 or more basil leaves
• On individual side plates, have extra lemon wedges, bean sprouts, and basil leaves on stems
• Get out your digital camera and take a photo... then enjoy!
• Notes:
• 1)This soup is similar to Soto Ayam (Chicken Soup from Malaysia) and is typical of many soups found at hawker stalls/stands on the streets in southeast Asia; This recipe uses a commercial brand curry gravy; If the brands noted above are not available, substitute curry powder and spices to taste; For ideas on spices and amounts do a search on the Internet "Malaysia Singapore Curry Recipes"
• 2)This soup is medium hot using the curry paste brands, so if desired use less curry paste to taste