Better late than ever they say...
So here's my first recipe in this ng.
It's a reinterpretation of a thai dish we prepare in our family for
special occasions.
This is the standard version, it's easyer and it's the one i've been
preparing until now, but after some suggestions from people in the
italian cooking ng (Thanks Bruna!) i'm adopting a more elaborated (and
genuine) version(I'll post the variation after the base recipe).
Base preparation.
Ingredients (for 6 servings):
1 Tsp granular fish broth
650g small size fresh fozen unshelled shimp tails
300g of minced fresh coriander or parseley
1 Tsp of concentrated of tomato
2 small eshalots
3 small hot chili peppers or 1 & 1/2 tsp of hot pepper powder
3 Tsp Olive oil
2 Tsp butter
150g whipping cream
480 g thai rice (or basmati)
one handfull of salt
Preparation:
Bring 2 L of water to a boil in a high bordered pot, meanwhile in
another smaller pot, heat the oil and the butter, then add the minced
eschalots and the red hot peppers, and stirfry on low heat until they
start to be translucent, then add the frozen shimps tails and make the
ice solve, mixing continuosly.
When the ice is solved add the whipping cream, the concentrated of
tomato (or one glass of tomato sauce) and the tablespoon of fish broth,
raise the heat and as soon as it boils turn of the fire and srpinkle
with half of the minched coriander.
If the sauce is too liquid, you can thicken it with a bit of flour, or
potato amid.
In the boiling water put the handfull of salt and the thai rice, and
cook with for the tame stated on the rice package.
Drain the cooked rice, and in a bowl mix it with the remaining coriander.
Each banqueter, takes rice and sauce as he/she likes.
Advanced variation!
no concentrated of tomato
use only 50g of coriander for the sauce
use one glass of fish foum instead of broth
soft butter instead of whipping cream
Fresh unshelled shrimp tails instead of the frozen ones
In preparation, after stirfryng the eshalots and red hot chili pepper,
avaporate one glass of white wine, then add the schrimps, saute for a
few seconds then add one glass of fish foum and half tsp of salt, add
the soft butter and as soon as it simmers turn the fire off. sprinkle
with 50g of minched coriander.
Buon appetito! (I hope!)
Ste
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