School Prawns Wok Tossed In Shrimp Paste Tom Kho Danh Recipes
MEKONG SCHOOL PRAWNS STIR FRIED WITH PORK BELLY AND SPRING ONIONS: TEP RANG BA ROI
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the prawns and pork belly into two separate mixing bowls. In each bowl, add 1 tablespoon of fish sauce, 1/2 tablespoon sugar, 1/2 teaspoon freshly ground black pepper, 1 tablespoon garlic, and 1 tablespoon lemongrass.
- Toss to combine the ingredients in each bowl well and marinate for 15 minutes.
- In a hot fry pan, add the oil and fry the red shallots and the remaining 2 tablespoons of lemongrass until fragrant. Now add the pork belly and cook on high heat for 2 minutes, or until brown. Add the prawns and stir fry until the prawns change color, then add the spring onions and toss for another minute.
- Transfer the mixture to a plate and garnish with cilantro and serve with steamed jasmine rice.
SHRIMP AND ONION SIMMERED IN CARAMEL SAUCE (TOM KHO)
Steps:
- Choose a small, heavy saucepan and fill sink with enough cold water to come halfway up the sides of pan. Dry pan. Combine 1/4 cup water and the sugar in pan and heat to bubbling over medium-low heat, stirring occasionally with a metal spoon. After 2 minutes, stop stirring and let cook undisturbed. Bubbles will form over surface and mixture will become clear.
- After about 15 minutes' cooking, mixture will begin to turn golden and then quickly darken; watch closely. When reddish on top and inky dark brown (like black coffee) underneath, quickly stop cooking by placing saucepan in cold water. Add 1/2 cup water; mixture will bubble furiously and seize up (it will dissolve again). Return saucepan to medium heat and stir until smooth. Pour into heatproof container such as a glass jar and let cool at least 10 minutes before using.
- Place shrimp in colander and toss with 1 tablespoon salt. Rinse immediately with lots of cold water and drain well.
- In medium pot, combine shrimp, 1/8 teaspoon salt, fish sauce and 3 tablespoons caramel sauce (remainder can be tightly covered and refrigerated indefinitely) and bring to a simmer over high heat. Add onion and pepper, stir, and boil uncovered 10 to 14 minutes more, until sauce is thick. Shrimp and onions will give off lots of liquid; cook at a strong boil to concentrate flavors (add a little water if sauce seems to thicken too quickly).
- Turn off heat, stir in oil, and taste for salt and pepper. Transfer to serving bowl, scatter with scallions, and serve over plain rice, with lime wedges.
Nutrition Facts : @context http, Calories 436, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 9 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 1 gram, Sodium 1993 milligrams, Sugar 52 grams, TransFat 0 grams
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