| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
Thai |
Seafood |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 15 |
sm |
Dried red chilies* |
| 1 |
lb |
Large shrimp (preferably Thai tiger shrimp); peeled and deveined |
| 1 |
sm |
Onion; peeled and sliced lengthwise into thick wedges |
| 1 |
tb |
Thai fish sauce* |
| 1 |
ts |
Soy sauce |
| 1/2 |
ts |
Sugar |
| 1/2 |
c |
Dry-roasted; salted cashews |
INSTRUCTIONS
Shrimp Stir Fried with Cashews (Goong Paht Meht Mamuang Himapahn)
From Real Thai: The Best of Thailand's Regional Cooking, by Nancie
McDermott)
Heat a wok or medium skillet over medium heat. Add the oil and swirl to
coat the surface. When the oil is hot but not smoking, and the chilies and
stor-fry for 1 minute. They should darken but not blacken or burn. Remove
the chilies with a slotted spoon and set aside.
Increase the heat to medium high, add the shrimp, and stir-fry until it
changes color and is cooked through. Add the onion and stir-fry until onion
begins to wilt, about 1 minute. Add the fish sauce, soy sauce, and sugar
and continue stir-frying for another minute. Add the cashews and the
reserved chilies and stir well. Transfer to a serving platter and serve hot
or warm. Serves 4.
* available at some Asian markets
NOTES: The original recipe calls for chicken breast meat cut into thin
strips, but the author says it works well with shrimp also . We've had it
both ways and prefer the shrimp. Be careful with those chilies--they can
really be hot. The first time we made this dish we were at my sister's
house, and when we fried the chilies they let out something in the air from
whatever it is that makes them hot and we all started coughing and having
to wipe our eyes. I don't recommend eating them!
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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