Fried shrimp with sweet and sour sauce with Thai herbs and mint, served on a thin pancake tip coconut. It is one of the first "East meets West" recipes I created in Saint Tropez. The lukewarm appetizer was always very successful in serving the guest. Definitely one of my favorite "East meets West" dishes. It is easy to do, except maybe for the top pancakes, which needs a little experience. The sauce can be stored for days in the refrigerator,much longer if stored in a freezer. Pancakes can be booked in advance and packed in plastic bags in the freezer. If you find the preparation of the top pancake too difficult, but skip the shrimp and serve in individual salad bowls, without the pancakes. (You can find kaffir lime leaves, lemongrass and coconut milk in Chinese stores)
Serves 4
12 large shrimp, peeled and heads removed
Ingredients for theSauce
1cup white wine vinegar 1 / 2 cup water 1 1 / 2 cups granulated sugar 3 / 4 cup finely chopped shallots 1 / 2 cup finely spring onions 1 / 4 cup chopped very finely chopped lemon grass sticks 6-8 kaffir lime leaves, cut into very thin julienne 4 coriander stalks, chopped 5 stalks fresh mint, cut into julienne
4 bunches of mint Method:
Make the sauce first:
1 - All the ingredients except the spring onions, coriander and mint in aSaucepan.
2 - Bring to the boil and simmer over low heat for about an hour, or until the sauce begins to become thick.
To check, take a teaspoon of the sauce and leave it on a cold plate for a minute. There should be a little thinner than maple syrup.
3 - Add the coriander and spring onions. Mix well. Boil for one minute, no more, and remove from heat. Hold on a page.
Finishing the preparation:
1 - Cut the back of the shrimp to remove theIntestine.
2 - Fry on high heat in a pan with olive oil, for 2 or 3 minutes on each side.
3 - Place the pancakes on individual plates.
4 - Warm up the sauce, remove from heat and add the shrimp. Slide the shrimp into the sauce so that it evenly coated with the sauce. (Do not cook the shrimp with the sauce, just coat with the sauce!)
5 - Arrange the shrimp on plates with about a tablespoon of the sauce.
6 - Sprinkle with the sliced mint.
7 -Decorate with mint flower bouquets.
Ingredients for pancakes top
1 / 2 cup coconut milk 1 egg 1 / 3 cup flour 1 pinch salt 1 small empty box
Lace Pancake Preparation
1 - Place the flour in a mixing bowl
2 - The egg, salt and 2 / 3 of the coconut milk
3 - Stir with a whisk
4 - The remaining coconut milk, while still whisking
5 - Set the mixture aside to rest for at least 15 minutes
6 - with a nail or sharpPoint of a tool to make a small hole in the floor of the empty can
7 - Heat a nonstick skillet over medium heat. Grease the pan lightly with a greasy cloth (no cooking oil will work)
8 - Pour some of the batter into the can and be careful while doing this to fill the hole with a finger in the vicinity
9 - You can bring the type of the pan and removing the finger closure of the hole, can you run the dough into the pan while you "drag" with your arabesqueHand until a pancake true peak
10 - Let the pancake cook for about 3 minutes, until light brown.
Turn your head and cook for 1 minute. Lay on a plate on a piece of parchment paper.
11 - Repeat this procedure until you used all the dough. Insert stick together to avoid a piece of parchment paper between each pancake.
Note:
The first pancake consistency of the dough can be corrected. Add more coconut milkIf dough is too thick. Add more flour if the dough is smooth. Correction in this way will give you the right consistency. If you want more recipes you can download the free ebook excerpt "Cook and French stay slim" [http://www.photos-and- recipes newspage.html. Com /] [http://www.photos-and- Recipes . com / newspage.html]
ไม่มีความคิดเห็น:
แสดงความคิดเห็น