Text 29418, 84 rader
Skriven 2012-09-10 06:10:18 av Dave Drum (1:261/38)
Ärende: Chile 1584
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tom Wan Koong (Sweet Shrimp Soup)
 Categories: Colonel, Soup, Thai, Seafood, Chilies
      Yield: 4 Servings

      1 lb Shrimp (or mixed seafood);
           - cleaned, prepared
      4 c  Coconut nectar
      2 tb Kha (galangal); julienned
      2 tb Takhrai (lemon grass);
           - thin sliced
      1 tb Bai phak chi (coriander/
           - cilantro leaves)
      1 tb Prik ki nu daeng (red
           - birdseye chilies); thin
           - sliced
      1 tb Nam prik pao (roasted
           - chilies in oil)
      4 tb Fish sauce
      4 tb Lime juice

  I recently saw a post requesting a recipe for a sweet
  shrimp dish where the shrimp were marinaded in the coconut
  milk. I must say up front that this is not the recipe
  referred to by that requestor. However it struck a memory
  cord and I found this recipe. I must admit that I have
  never seen this done in a restaurant outside Thailand, and
  indeed the only thing close is something the British chef
  Keith Floyd included in a series a couple of years back.

  There are two staple soups in Thai cuisine: tom yam is a
  hot spicy clear soup with elements of sweet and sour
  flavors added. Tom kha is a milder soup with coconut milk
  and galangal (kha) dominating rather than the fiery prik
  (chile) of the tom yam. This is in reality a variation on
  the tom kha approach, but instead of the somewhat heavy
  coconut milk this recipe is produced using coconut nectar
  (the clear sweet liquid inside a fresh coconut). Here in
  Thailand it is a popular drink: streetside vendors trim a
  coconut with a machete then neatly slice off the top of
  the prepared nut and insert a straw and volia! instant
  refreshment. It is however available in tins, so shoudn't
  be too hard to find in Western stores.

  This variety of the soup only really works with shrimp or
  a seafood mixture (clams, calamari, etc...).

  Thais eat the galangal, which is cut into thin matchstick
  pieces. However I have noticed that many western diners
  prefer to discard the galangal and so it may be wiser to
  leave the galangal in thin slices.

  Similarly the lemon grass is eaten, but you may prefer to
  cut it into 2" lengths, and crush them with a mallet.
  These may then be discarded by the diner.

  Finally if you prefer the dish sweeter cut down on the
  chilli elements.

  METHOD: add the galangal and lemon grass to the coconut
  nectar and simmer for 5 minutes, then allow to cool and
  add the shrimp or seafood, and allow to marinade for 1
  hour in a cool place.

  Strain, and then reheat the liquid to poaching temperature
  (just below boiling), and return the ingredients to the
  pan, adding the remaining ingredients, except the
  coriander leaves, and poach until the shrimp or seafood is
  just cooked through (do not overcook). Remove from the
  stove and transfer to a serving dish, and stir in the
  coriander leaves to complete the dish. (serves four).

  Colonel Ian F. Khuntilanont-Philpott; Systems Engineering,
  Vongchavalitkul University, Korat 30000, Thailand

  Uncle Dirty Dave's Archives

MMMMM

... Cocaine is life's way of saying "You're making too much money"!

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