Indonesian Style Prawn & Quail Egg Curry

Indonesian Style Prawn & Quail Egg Curry
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This sounds really good, I like a good curry, prawn, and quail eggs, sounds like a win win to me. On my to cook list.
Servings Prep Time
2 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
20 minutes
Indonesian Style Prawn & Quail Egg Curry
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This sounds really good, I like a good curry, prawn, and quail eggs, sounds like a win win to me. On my to cook list.
Servings Prep Time
2 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large non stick pan on medium heat a splash of olive oil, then add the onion, garlic, and ginger, cook until onion is soft but not brown, then add the chili, fish sauce, and lemongrass, cook, stirring for a minute or two, then add the coconut milk, stock, sugar, and stir.
  2. Bring the mixture to a gentle boil and reduce to medium heat, let mixture reduce by about 40%. Once reduced, stir in the prawn and Bok Choi.
  3. Stir gently until the prawn is cooked through and pink, and the Bok Choi is wilted. Maybe 2-3 minutes. Taste the sauce and adjust seasoning to taste.
  4. Stir in the quail eggs, allow to warm for a minute or two, then pour into a serving bowl, garnish with spring onion, with rice on the side.
Recipe Notes

I will price this when I buy some large prawn here in the village. This is probably Fair priced.

Adapted from an internet recipe.

Braised Shrimp & Quail Eggs (Tôm Kho Trứng Cút)

Braised Shrimp & Quail Eggs (Tôm Kho Trứng Cút)
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This is a Vietnamese dish and sounds delicious. On my to cook list for sure.
Servings Prep Time
2-3 servings 40 minutes
Cook Time
15 minutes
Servings Prep Time
2-3 servings 40 minutes
Cook Time
15 minutes
Braised Shrimp & Quail Eggs (Tôm Kho Trứng Cút)
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This is a Vietnamese dish and sounds delicious. On my to cook list for sure.
Servings Prep Time
2-3 servings 40 minutes
Cook Time
15 minutes
Servings Prep Time
2-3 servings 40 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Prepare the cleaned shrimp by placing in a bowl and sprinkling on the salt and pepper, mix together and let sit for 30 minutes in the fridge.
  2. Now for this step, annatto seed oil (provides the red/orange color and mild taste) was stated, I have never seen that here, so improvising this: heat 2-3 tablespoons of cooking oil in a pan (wok preferred or a wok-pan, which is my preference) and to the oil add just a tiny pinch of turmeric and paprika, that should provide the color but not change the flavor of the dish.
  3. When the oil is hot, add the onion and stir fry until it is fragrant, then add the shrimp and stir fry 3-4 minutes, season with the fish sauce, sugar, and coconut water, stir well to combine. Cook until it reaches a boil then reduce the heat to a low simmer and continue for 5 more minutes, stirring often.
  4. Add the quail eggs and gently stir those in and continue to cook to heat those through, stir often. Watch the liquid level, if nearly dry, add just a bit more hot water, maybe a tablespoon or two. If you would like a little spiciness, add a bit of chili powder and stir that in.
  5. Continue cooking until the sauce is thick, stirring often, remove from heat.
  6. Plate with cooked rice on the side and garnish with chopped spring onion and coriander.
Recipe Notes

Go with about 75 Baht for the shrimp, the quail eggs are local bough so about 15 Baht for those, for 2 servings, this is about $1.33 per serving.

Provided by Vietnamese Food and the link to this recipe is here.
Vietnam.

Sipo Egg I

Sipo Egg I
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Sipo Egg is a Filipino quail egg and shrimp recipe that originated in Pampanga, Philippines. This is the quick non creamy version, and it does sound good. On my to cook list for sure, and soon. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Sipo Egg I
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Sipo Egg is a Filipino quail egg and shrimp recipe that originated in Pampanga, Philippines. This is the quick non creamy version, and it does sound good. On my to cook list for sure, and soon. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. In a measuring cup add the cold stock and mix in the corn starch, set aside.
  2. In a large non stick pan, melt the butter then cook the garlic and onion until the onion is soft, add the mixed vegetables and cook, stirring often, for 3 minutes.
  3. Pour in the stock, add the cashews, shrimp, and quail eggs. Bring to a low simmer and cook, also stirring once in a while, for 3 minutes.
  4. Mix in the sesame oil and season with salt and white pepper powder, serve as a side dish with any meal.
Recipe Notes

Figure about 20 Baht for the quail eggs, and about 75 Baht for the shrimp, both locally obtained in local markets. For 6 servings, this is about 44 cents per serving.

Shortcut: Perfect Hard Boiled Quail Eggs.

Adapted from an internet recipe.

Japanese Curry with Shrimp

Japanese Curry with Shrimp
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Rating: 5
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For Japanese curry, you cannot go wrong with the packaged Golden Curry brand, it is exceptional. This is the recipe from the package. If you have never used this before, when you take it out of the package, it looks like a chocolate bar. No salt is needed in this dish, there is plenty in the curry. I made this on 7 Oct 2017 and outstanding as expected.
Servings Prep Time
4-5 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-5 servings 10 minutes
Cook Time
20 minutes
Japanese Curry with Shrimp
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Rating: 5
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For Japanese curry, you cannot go wrong with the packaged Golden Curry brand, it is exceptional. This is the recipe from the package. If you have never used this before, when you take it out of the package, it looks like a chocolate bar. No salt is needed in this dish, there is plenty in the curry. I made this on 7 Oct 2017 and outstanding as expected.
Servings Prep Time
4-5 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-5 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. First thing to do is to saute the shrimp, heat a splash of olive oil and two tablespoons of butter in a large non stick skillet and add the shrimp, I used medium size whites, these are not deveined.
  2. Stir often as the shrimp start turning pink.
  3. When all the shrimp are pink, remove the pan from the stove (this is sitting on my counter top) and remove the shrimp to a bowl or plate.
  4. Prepare the vegetables. I used one each, onion, potato, and a carrot. Good way to dice potatoes and carrots, use a french fry cutter, cut the vegetables into strips then chop with a knife to dice.
  5. Using the same pan, discard the liquid, heat another two tablespoons of butter then add the onion until softened and starting to brown, then add the rest of the vegetables and the water. Bring to a boil, and reduce to a simmer and cover, stirring occasionally, for about 10-15 minutes or until the vegetables are tender, then add the shrimp back to the pan and let the shrimp warm through for a few minutes. Remove the pan from heat.
  6. Stir in the curry paste block and stir until it is dissolved and mixed in. Return to heat and gently simmer for another 5 minutes. I also added hard boiled quail eggs.
  7. This is the only brand of Japanese Curry I use, Golden Curry and is what I am using here.
  8. And no kidding, it looks like a chocolate bar. This 100 grams of curry paste, it is solid not a paste you are familiar with. Golden curry comes in 100 gram and 200 gram packages.
  9. Serve with rice. For the rice I used a yellow Saffron rice. Delicious!
Recipe Notes

The Japanese curry is 80 Baht/100 grams. The shrimp is local sourced, not from Tesco, is 75 Baht/500 grams. For 4 servings, this is about $1.14 per serving.

Variants: 1. Serve with hot cooked pasta. 2. Top with chopped spring onions when serving. 3. Add hard boiled quail eggs when serving.

From the package, I received a package from the US, the instructions are in English and Japanese, for the import here to Thailand, the instructions are only in Japanese.

Red Curry Shrimp

Red Curry Shrimp
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Rating: 5
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This is a Thai dish and is a bit on the spicy side. My wife, Rrayada made this today for a quick lunch for the family and step-daughter Ampair made a Thai Omelet to go with it.
Servings Prep Time
6 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
15 minutes
Red Curry Shrimp
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Rating: 5
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This is a Thai dish and is a bit on the spicy side. My wife, Rrayada made this today for a quick lunch for the family and step-daughter Ampair made a Thai Omelet to go with it.
Servings Prep Time
6 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a non stick pan and add the curry paste. This is real, hand made red curry paste here, this is spicy stuff, basically, Bird's Eye chilies, black pepper, red onion, garlic, and lemongrass.
  2. Add the shrimp paste right after the curry paste. This is local made shrimp paste, shrimp and spices pounded in a mortar into a paste, very common ingredient in Thai cooking.
  3. Mix and cook for just a few minutes then add the shrimp and mix into the curry and shrimp pastes, the shrimp will release water, then add the clove basil and mix that in, stir fry until the clove basil is good and wilted.
  4. Serve, how easy was that? Good dishes to go with this is a Thai Omelet and rice.
Recipe Notes

Figure about 400 Baht for small white shrimp from Tesco, 2 kilos, removing the heads, peels and tails will give you about a kilo. Save all the scrap for shrimp stock later if you like and just freeze that. For 6 servings, this is about $1.97 per serving.

Watched my wife, Rrayada Thayer make this.
Thailand.

Crawfish Etoufé

Crawfish Etoufé
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Rating: 5
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Crawfish, Crayfish, or Crawdads, regardless of the name they are farmed in Thailand but are hard to locate as there is only a few farms. For those that have not enjoyed these little bites, they are small, and the tails taste very much like lobster, which they are related to. When I was growing up, we lived about 1 mile from Lake Michigan, we gathered them up each year and just boiled them, tasty. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 20 minutes
Cook Time
30-60 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
30-60 minutes
Crawfish Etoufé
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Rating: 5
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Crawfish, Crayfish, or Crawdads, regardless of the name they are farmed in Thailand but are hard to locate as there is only a few farms. For those that have not enjoyed these little bites, they are small, and the tails taste very much like lobster, which they are related to. When I was growing up, we lived about 1 mile from Lake Michigan, we gathered them up each year and just boiled them, tasty. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 20 minutes
Cook Time
30-60 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
30-60 minutes
Ingredients
Servings: servings
Instructions
  1. This can be made with shrimp or crawfish. For shrimp just peel, remove heads, tails, and de-vein. For crawfish use the tails only, peeled. For those of you new to making stock, save either the shrimp heads and peels or for using crawfish retain the rest of the crawfish, freeze for latter use to make a stock or to make your stock for this recipe.
  2. Heat the oil in a large pot, then add the onion, spring onion, and carrot. Cook until the onion is soft.
  3. Add the soup and mix, let the soup heat up to bubbly for a few seconds then reduce to a simmer and stir in the stock, then mix in the tomato paste. Add the Thai chili powder and salt to taste, stir to combine. Bring to a near boil then reduce to a simmer.
  4. Add the crawfish or shrimp, simmer until the sauce is to your desired consistency.
  5. Serve over rice or in a bread bowl, enjoy.
Recipe Notes

The shrimp, large whites from Tesco would cost about 140 Baht/500 grams. Local in a village would be about the same cost for larger prawn. For 4 servings, this is about $1.05 per serving.

Shortcut: Condensed Cream of Mushroom Soup.

Recipe and photo provided courtesy of good friend, Jerry Collins.
United States.

Shrimp Egg Foo Young (鲜虾芙蓉蛋)

Shrimp Egg Foo Young (鲜虾芙蓉蛋)
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This is an adaption of the classic Cantonese dish, Egg Foo Young. On my to cook list.
Servings Prep Time
3 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
3 servings 10 minutes
Cook Time
15 minutes
Shrimp Egg Foo Young (鲜虾芙蓉蛋)
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This is an adaption of the classic Cantonese dish, Egg Foo Young. On my to cook list.
Servings Prep Time
3 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
3 servings 10 minutes
Cook Time
15 minutes
Ingredients
For the Gravy
Servings: servings
Instructions
  1. Cut the cleaned shrimp into 3/4 inch pieces and place in a small bowl, sprinkle a pinch of salt and pepper over the shrimp and mix in, set aside.
  2. In a large bowl or large measuring cup, add the eggs, a pinch of salt, and the Chinese 5 Spice powder and whisk the eggs. Add the mushrooms, bean sprouts, spring onion, and shrimp. Mix well.
  3. In a small pot add the gravy mixture and simmer over low heat for about 5 minutes until bubbly and thickened.
  4. In a small pan, 8-9 inches, heat 2-3 tablespoons of oil on medium heat. When the oil is hot, pour in 1/3 of the egg mixture. Cook for about 4-5 minutes or until the bottom is gold brown, flip and cook for another 2-3 minutes more or until golden brown. Remove to a plate. Repeat two more times.
  5. Spoon over the gravy and enjoy.
Recipe Notes

Low cost.

Variant: Replace the Chinese 5 Spice powder with White Pepper powder.

This recipe for Shrimp Egg Foo Young is from China Sichuan Food.

Easy Garlic Shrimp

Easy Garlic Shrimp
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This sounds really good, this is a basic garlic shrimp recipe, can be served over pasta, rice, or as with with some garlic bread.
Servings Prep Time
3-4 servings 15 minutes
Cook Time
6 minutes
Servings Prep Time
3-4 servings 15 minutes
Cook Time
6 minutes
Easy Garlic Shrimp
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This sounds really good, this is a basic garlic shrimp recipe, can be served over pasta, rice, or as with with some garlic bread.
Servings Prep Time
3-4 servings 15 minutes
Cook Time
6 minutes
Servings Prep Time
3-4 servings 15 minutes
Cook Time
6 minutes
Ingredients
Servings: servings
Instructions
  1. Key is fresh shrimp, not frozen, shrimp can be medium in size or large, that is up to you. Peel, devein, and remove the tails.
  2. Heat up a pan to medium high heat with the olive oil, butter, and garlic,. Constantly stir allowing the garlic to cook and become fragrant, not browned, for about 1 minute.
  3. Add the shrimp, paprika, and lemon juice. Stir the shrimp allowing all sides to turn pinkish-orange, about 2-3 minutes. Turn off the heat, add the parsley, season with salt and pepper. Stir a few times making sure the parsley is well mixed.
  4. Serve as is with bread, over pasta, or over rice.
Recipe Notes

Figure 150 Baht/500 grams for large shrimp. For 3 servings, this is about $1.47 per serving.

Provided courtesy of good friend, Stephen Connell.
United States.

Crab Cakes

Crab Cakes
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These sound delicious! On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
3-6 servings 1 1/2 hours
Cook Time
10-20 minutes
Servings Prep Time
3-6 servings 1 1/2 hours
Cook Time
10-20 minutes
Crab Cakes
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These sound delicious! On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
3-6 servings 1 1/2 hours
Cook Time
10-20 minutes
Servings Prep Time
3-6 servings 1 1/2 hours
Cook Time
10-20 minutes
Ingredients
Servings: servings
Instructions
  1. Line a baking sheet with foil, set aside.
  2. Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, celery, and parsley in a large bowl and mix well.
  3. Check the crab meat for any shell, Add the crab and panko, gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes, about 1/2 cup each, and place on the baking sheet. Cover with plastic wrap and refrigerate for at least 1 hour.
  4. Preheat a large nonstick pan on medium heat and coat with the cooking oil. When oil is hot, place crab cakes in the pan and cook until golden brown, about 3-5 minutes per side.
  5. Serve with tartar sauce or lemon wedges.
Recipe Notes

I cannot price this until I buy a load of crab and shell them to get 500 grams. Crabs from a local fisherman would be the cheapest, buying canned or frozen would be costly.

Shortcuts: Old Bay Seasoning, Tartar Sauce.

Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.

Shrimp Salad

Shrimp Salad
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This is a basic recipe that can be tailored to your taste. This sounds really good and easy, and common ingredients. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
Shrimp Salad
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This is a basic recipe that can be tailored to your taste. This sounds really good and easy, and common ingredients. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
Ingredients
Servings: servings
Instructions
  1. Cut shrimp in half, combine with remaining ingredients. Refrigerate for at least an hour.
  2. Serve on a bed of lettuce, in a wrap, on a sandwich roll, on toast, etc as a light lunch or dinner.
Recipe Notes

Shrimp can cost anywhere between 100 and 150 Baht/500 grams depending on the size and where bought, grocery store or local. Fresh from a local fisherman or shrimp farm would cost less. Based on 150 Baht, for 4 servings, this is about $1.10 per serving, less if smaller or local bought shrimp is used.

Variant: Add cubed cheese.

Shortcut: Old Bay Seasoning.

Adapted from an internet recipe.