Thai Tom Yum Shrimp Stir Fry Food

THAI SHRIMP STIR-FRY WITH TOMATOES AND BASIL

Steps:

• In a small bowl, combine the soy sauce, water, fish sauce, and sugar; set aside. Heat the oil in a large non-stick skillet over medium-high heat. Add the garlic, ginger, and chile flakes, and cook until fragrant, about 30 seconds. Add the shrimp and stir-fry until pink but still translucent in the middle, about 2 minutes. Transfer the shrimp to a medium bowl with a slotted spoon. Add the onion, pepper, and chile to the skillet, and stir-fry until lightly browned, about 2 minutes. Return the shrimp to the pan along with the soy sauce mixture. Bring to a boil, and stir-fry until the sauce glazes the shrimp, about 1 minute more. Add the tomatoes and stir until coated with sauce, about 15 seconds. Remove pan from the heat, stir in the basil, mint, and lime juice. Transfer to a serving dish, serve immediately.

THAI TOM YUM SHRIMP STIR FRY

Steps:

• Pat the shrimp dry with paper towels. Add Thai Tom Yum paste, sugar, and salt to the shrimp.
• Stir well, coating every shrimp evenly with the Tom Yum paste. Allow the shrimp to marinate in the fridge for 15 - 30 minutes.
• Take the shrimp out of the fridge and let it sit at room temperature for about 5 to 10 minutes before stir-frying.
• Heat cooking oil in a wok over medium-high heat. Add the lemongrass to the wok and stir-fry until slightly charred at the edges.
• Add garlic and onion, then stir-fry for about 30 seconds.
• Add mushrooms to the wok, then stir-fry till cooked all the way through.
• Push all the ingredients to the side of the wok, making way for the shrimp. Add the shrimp to the wok in one single layer. Leave the shrimp untouched for about 30 seconds to allow them to sear.
• Stir-fry the shrimp, combining it with the other ingredients, for another minute or until fully cooked.
• Stir in cherry tomatoes and lime leaves.
• Give the dish one last stir to combine all the ingredients well. Turn off the heat then transfer the dish to a serving plate.
• Garnish with fresh cilantro leaves and sliced red chili
• Remove the kaffir lime leaves or leave them in the dish for presentation, but it's not recommended that they be eaten as the flavor of the whole leaf might be a bit strong! They do give the dish an incredible aroma.
• Enjoy over steamed rice or on its own!

TOM YUM SOUP

Steps:

• Peel the shrimp and remove the heads. Reserve the meat and the shells/heads separately.
• Heat 1 tablespoon of oil in your wok over medium high heat, and add the shrimp shells and heads. Stir-fry for 1-2 minutes, until the shells turn a bright and deep orange. Add 3 cups of water, and bring to a simmer. Cover, and simmer for 10 minutes. Remove the shells from the stock using a strainer, and add the chicken stock.
• Take the lemongrass, and trim away the dry reedy bit about halfway up the stalk, and then trim the base. Peel the tough outer layers away to reveal the more tender center. Smash the lemon grass using a mallet or heavy rolling pin (one without handles).
• Cut the smashed lemongrass stalk into 2-inch (5 cm) lengths, and add it to the broth in the wok. Also add the shallots, cilantro stem, galangal, lime leaves, and thai chilies.
• Bring to a simmer, cover, and simmer for 10 minutes. After 10 minutes, you can remove the inedible herbs and aromatics from the pot using a fine-meshed strainer, but we like to leave them in, as is traditional in Thailand.
• Add the mushrooms, and simmer for another 5 minutes. Stir in the sugar, Thai chili paste and fish sauce. Stir until the chili paste has fully dissolved in the soup.
• Finally, add the shrimp, and simmer for 30 seconds to 1 minute, depending on their size, until they're just cooked through.
• Add the lime juice to your serving bowl, and ladle the hot tom yum soup into the bowl. (You don't want to cook the lime juice. You want to preserve its fresh flavor. You also want to avoid putting large amounts of acidic lime juice into your wok, which can wear away the patina).
• Garnish with cilantro leaves and serve immediately.

THAI SHRIMP STIR-FRY

Steps:

• In a large nonstick skillet or wok, stir-fry red peppers in hot canola oil for 1 minute. Add the snow peas, green onions and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. remove and keep warm., In the same skillet, combine the broth, peanut butter, soy sauce, vinegar, sesame oil, ginger and pepper flakes. Cook and stir until peanut butter is melted and mixture comes to a boil. Stir in shrimp. Cook and stir for 2 minutes or until shrimp turn pink. Return red pepper mixture to skillet; heat through. Serve over fettuccine.