| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
East, Far |
6 |
Servings |
INGREDIENTS
| 2 |
|
Onions. sliced |
| 2 |
t |
Ngapi, shrimp paste |
|
|
optional |
| 2 |
T |
Sesame oil |
| 2 |
c |
Sliced white squash, I use |
|
|
butternut or zucchini |
| 1/2 |
lb |
Shrimps, peeled deveined |
|
|
and minced |
| 4 |
|
Garlic cloves, mashed |
| 3 |
c |
Water |
| 8 |
|
Peppercorns, crushed |
|
|
Salt |
INSTRUCTIONS
Saute the onions and ngapi, if used, in the oil. Add squash, shrimps
and shimp shells, garlic and water Cover and boil until squash is
cooked. Remove shrimp shells and stir in peppercorns. Add salt to
taste. Makes 6 servings. NOTE: I find it easier to boil the shells in
3 cups water and strain and use broth to which I then add more water
if necessary to make 3 cups. Variation: Use noodles, cabbage or any
other greens in place of squash, and fried or broiled fish instead of
shrimps. The shrimp paste adds a very strong fish flavor. You may want
to experiment with this ingredient. Posted to Recipe Archive - 12 Jan
97 submitted by: LeiG@aol.com Date: Sun, 12 Jan 97 1:55:24 EST
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