Shrimp Fried Rice (Thai Style)

If you have got everything prepared, this recipe takes less than 7 minutes to cook perfect Shrimp Fried Rice, of course Thai style. What makes Thai fried rice different from other Asian fried rice is the onions we put in the beginning, Thai sweet chilli sauce to give it a bit of sweetness and the chilli paste which is made in a special way. In Bangkok, I like Shrimp fried rice from 2 places,

1. Mango Tree Restaurant at Suvarnabhumi International Airport and
2. Took Lae Dee food KIOSK at food town near Sukhmvit Road. Now the best things about this KIOSK are it is 24/7, always full, cheap, have all day breakfast and they cook live in front of you using quality fresh ingredients. So the cooking and cutting station is in the middle and it is surrounded by an oval shaped common table with hi chairs for customers. everything is cooked live and served directly from the wok. So I saw the lady making my order and from there I got this recipe which I am sharing with you.

Ayesha’s Kitchen

Ingredients:

  • 2 cups Boiled thai jasmine rice (refrigerated for 1 hr atleast)
  • 1 carrot cut into mini dices
  • 3 spring onions (green part, chopped)
  • ½ onion (sliced)
  • 2 eggs, whisked
  • ¾ cup boiled peas
  • 200 gms raw, peeled shrimps
  • 1 tbspn vinegar
  • 3 tbspns soy sauce
  • Chilli paste (1tbspn red chilli flakes, 1 tbspn oil, 1 tbspn vinegar – mixed together for 1 hr)
  • 1 tbspn thai sweet chilli sauce
  • 4 tbspns cooking oil, 1 tbspn sesame oil
  • Salt and pepper to season

Method:

  • Heat oil in a wok and add prawns and onion, cook until they are translucent and add whisked eggs and cook until they are scrambled and 80% cooked.
  • Now add all the veggies (except spring onion) and stir fry. Add rice, salt, pepper and all the sauces and stir fry on high flame until the rice gets caramelized. Throw in some spring onion and serve.
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Dynamite Shrimps

Trademark of P.F. Chang, famous worldwide, copied by me *evil laugh*

First tasted these babies in Dubai, and now one of my favourite appetisers and snacks. I haven’t looked up for the recipe anywhere, just went with my taste buds and when I made it, it actually tasted like the ones we get at P.F. Chang’s restaurants. Try them at home and fall in love 🙂

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Ingredients:

  • 500 gms uncooked shrimps
  • 1 tspn salt
  • 2 tbspns sriracha
  • 1 generous pinch of black pepper
  • 1 egg
  • 2 tbspns soy sauce
  • 1 tbspn rice flour
  • 2 tbspns self-rising flour
  • 1 tbspn corn flour
  • Oil for deep frying

DYNAMITE SAUCE

  • ½ cup mayonnaise
  • 1 tbspn American mustard sauce
  • 2 tbspns sriracha

SERVING

  • 1 spring onion (green part, chopped)
  • Few cabbage leaves

Method:

  • Wash the prawns and put them in a colander. Snip off the tails and pat dry the prawns.
  • Transfer them in a mixing bowl and add salt, pepper, soy sauce and sriracha. Mix well and add all the flours and egg. Mix well and keep aside for 10 mins.
  • Heat oil to 200 degrees Celsius and fry the prawns.
  • While the prawns are frying, make the sauce.
  • Combine everything given for the sauce in a bowl and whisk. When the prawns are golden and crispy, take them out and after draining the excess oil, toss them in the sauce. Don’t leave them in the sauce for too long or they will go soggy.
  • Toss and serve straight away on to the serving platter with some cabbage leaves and a sprinkle of green onions.

Grilled Salmon & Grilled Shrimps with Cucumber – Caper Sauce

Very easy, very quick and fancy…….. I love it!

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 2 x 400gms salmon fillets
  • 250 gms tail prawns
  • Some salt
  • Some cracked black pepper
  • Some red chilli flakes
  • Some olive oil

CUCUMBER CAPER SAUCE

  • 2 cups Greek yogurt
  • 2 Lebanese cucumbers (deseeded and cut into small pieces)
  • ½ tspn chopped dill
  • 2 tbspns capers
  • ¼ tspn garlic powder
  • Some salt
  • Some pepper
  • ½ lemon squeezed

Procedure:

-In a mixing bowl, combine everything for sauce and mix.

-Refrigerate until needed.

-Season the salmon fillets with everything given above. Heat the grill pan, drizzle some olive oil and place the skin side down of the fillets. Cook 10 minutes per side on low – medium heat.

-Drizzle some more olive oil on the grill pan and grill prawns on 5 minutes per side.

-Take out everything on the plate and serve with a dollop of sauce.

-Enjoy!

Shrimp Toast

A flavorful snack dish, originally from Hong Kong but mostly referred as Chinese finger food. Do try this and impress your guests ….

Cantonese Shrimp Toast

Ayesha's Kitchen

Ingredients:

  • 200gms peeled, deveined prawns (raw)
  • 1 tbspn corn flour
  • Some salt
  • Some paprika
  • Some black pepper
  • Some cracked chilli
  • Some chopped Thai chilllies
  • 2 tbspns parsley/ coriander
  • 1 tspn sesame oil/ any other oil
  • 1 tspn vinegar
  • 3 white bread slices (without sides, cut into 4 triangles each)
  • Oil for frying

Procedure:

-Chop off shrimp tails and dispose them off.

-Dice the prawns until it is almost a paste. Add all other ingredients except bread and mix well.

-Spread the shrimp paste of toasts.

-In a 3 quart pan, fill the pan up to 1/3 full with vegetable oil. Remember, when you are frying, you must not fill the pan more than half; otherwise, the oil will overflow during frying and trust me, that’s a very bad thing to have.

-The temperature is the key when frying. Using a candy thermometer, check to make sure the oil is heated up to 300 F. If you fry the toasts with oil that’s hotter than this, then they will burn. If you fry with oil that’s colder, then the toasts will be too greasy as they will soak up too much oil during frying.

-When the oil reaches 300 F, drop in the toasts. Try not to be greedy and fry only a few toasts at a time so they have room to “swim” around in the oil.

-Fry each toast for one minute or until golden brown.

-Take them out and serve hot with tartar sauce.

Serving: 

This will make 12 shrimp toasts.