Archive for the ‘Seafood – Shrimp/Prawn’ Category
Indonesian Style Prawn & Quail Egg Curry
October 10, 2017 Lee
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Indonesian Style Prawn & Quail Egg Curry

Adapted from an internet recipe.
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. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Indonesian
Servings 2 servings

Ingredients
  

  • 400 grams fresh large prawn, peeled, deveined, tail removed, (14 oz)
  • 10-12 hard boiled quail eggs, peeled, Shortcut
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, peeled, grated
  • 2 red Bird's Eye chilies, finely chopped
  • 1½ teaspoons ground turmeric
  • 1 teaspoon sugar
  • 1 tablespoon fish sauce
  • 1 stalk lemongrass, outer layer removed, finely chopped
  • 1¼ cups coconut milk
  • ¾ cup chicken stock, fresh or from powder
  • 100 grams bok choy, torn, or other leafy vegetable, (3-4 oz)
  • spring onion, chopped, for garnish
  • cooked rice, for serving
  • olive oil, as needed

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.

Notes

I will price this when I buy some large prawn here in the village. This is probably Fair priced per serving.
Shortcut: Perfect Hard Boiled Quail Eggs.
* Fair Value $1.01 to $1.50 per Serving,: INDONESIAN,EGGS - ALL,Eggs - Quail,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Braised Shrimp & Quail Eggs (Tôm Kho Trứng Cút)
October 8, 2017 Lee
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Braised Shrimp & Quail Eggs (Tôm Kho Trứng Cút)

Vietnamese Foods, Vietnam.
This is a Vietnamese dish and sounds delicious. On my to cook list for sure. Link to the shortcut is listed in the Notes section.
Print Recipe
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Course Lunch, Main Dish
Cuisine Vietnamese
Servings 2 servings

Ingredients
  

  • 300 grams fresh shrimp, peeled, deveined, tail removed, (11 oz)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 10-12 hard boiled quail eggs, peeled
  • tiny pinch ground turmeric
  • tiny pinch paprika
  • 1 purple onion, minced
  • 2-3 tablespoons cooking oil
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 1 tablespoon coconut water, or plain water
  • fresh coriander, chopped, for garnish
  • spring onion, chopped, for garnish
  • 1-2 teaspoons chili powder, optional, to taste

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • Continue cooking until the sauce is thick, stirring often, remove from heat.
  • Plate with cooked rice on the side and garnish with chopped spring onion and coriander.

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.
Shortcut: Perfect Hard Boiled Quail Eggs.
* Fair Value $1.01 to $1.50 per Serving,: VIETNAMESE,Eggs - Quail,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Sipo Egg II
October 7, 2017 Lee
1 Comment

Sipo Egg II

Panlasang Pinoy, Vanjo Merano, United States.
Sipo Egg is a Filipino quail egg and shrimp recipe that originated in Pampanga, Philippines and is normally served as a side dish, however, this makes a lot, and is delicious as a main dish, just serve with rice and you have an excellent meal. This is the creamy version of this dish, and it is easy to prepare, and is delicious. Links to the shortcuts are listed in the Notes section.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dish, Side
Cuisine Filipino
Servings 6 servings

Ingredients
  

  • 500 grams fresh shrimp, pealed, deveined, tail removed, (1 lb)
  • 25-30 hard boiled quail eggs, peeled, Shortcut
  • 1 onion, diced
  • 1 clove garlic, minced
  • ¼ cup butter
  • 1 tablespoon cooking oil
  • 3 cups frozen mixed vegetables, peas and carrots, thawed
  • ¾ cup water
  • 1 can condensed cream of mushroom soup, Shortcut
  • ½ cup cashews, roasted
  • ½ cup whipping cream
  • salt and pepper, as desired, to taste

Instructions
 

  • In a large non stick pan, add the oil and butter, when hot, the shrimp, cook the shrimp about a minute on each side, remove the shrimp and set aside.
  • Same pan, add a splash of oil if the pan is dry and cook the onion and garlic until the onion is soft.
  • Then add the carrots and peas and stir often and cook for 3 minutes.
  • Pour in the water and bring to a boil, hold that for 1 minute then reduce to medium heat. Add the shrimp and quail eggs and stir in.
  • Add the soup and cream, stir to mix well, add the cashews, season with salt and pepper. Simmer for a minute or two to heat everything through and thicken a bit.
  • Serve as a side with any dish.

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.
Shortcuts: Perfect Hard Boiled Quail Eggs, Condensed Cream of Mushroom Soup.
Variants: 1. Add diced ham or spam. 2. Use 4 cups of peas and carrots instead of 3 (I used two 340 g / 12 oz steamable bags).
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: FILIPINO,EGGS - ALL,Eggs - Quail,SEAFOOD - ALL,Seafood - Shrimp/Prawn,SIDES
Sipo Egg I
October 7, 2017 Lee
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Sipo Egg I

Adapted from an internet recipe.
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 Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Filipino
Servings 6 servings

Ingredients
  

  • 4 cups frozen mixed vegetables, peas, carrots, corn, thawed
  • ½ cup cashews, raw or roasted, your choice
  • 18-20 hard boiled quail eggs, peeled, Shortcut
  • 500 grams fresh shrimp, pealed, deveined, tail removed, (1 lb)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • ½ cup chicken stock, cold
  • 3 tablespoons corn starch
  • 2 teaspoons sesame oil
  • salt and white pepper, to taste
  • 3 tablespoons butter

Instructions
 

  • In a measuring cup add the cold stock and mix in the corn starch, set aside.
  • 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.
  • 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.
  • Mix in the sesame oil and season with salt and white pepper powder, serve as a side dish or a light main dish.

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.
* Best Value $1 or Less per Serving,: FILIPINO,EGGS - ALL,Eggs - Quail,SEAFOOD - ALL,Seafood - Shrimp/Prawn,SIDES
Japanese Curry with Shrimp
October 6, 2017 Lee
1 Comment

Japanese Curry with Shrimp

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Japanese
Servings 4 servings

Ingredients
  

  • 500 grams shrimp, peeled, deveined, tail removed, (1 lb)
  • 4 tablespoons butter, divided
  • 2 1/2 cups water
  • 1 onion, med to large, diced
  • 1-2 potatoes, diced
  • 1 carrot, diced
  • 100 grams Japanese Curry paste, Golden Curry Brand
  • cooked rice, for serving

Instructions
 

  • 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.
  • Stir often as the shrimp start turning pink.
  • 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.
  • 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.
  • 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.
  • 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.
  • This is the only brand of Japanese Curry I use, Golden Curry and is what I am using here.
  • 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.
  • Serve with rice. For the rice I used a yellow Saffron rice. Delicious!

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.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,: JAPANESE,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Red Curry Shrimp
September 23, 2017 Lee
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Red Curry Shrimp

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.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Lunch, Main Dish
Cuisine Thai
Servings 6 servings

Ingredients
  

  • 1 kilo shrimp, heads, shells, and tails removed
  • 2 handfuls clove basil leaves, rinsed, or Thai basil will work
  • 2 tablespoons red curry paste
  • 2 tablespoons shrimp paste

Instructions
 

  • 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.
  • 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.
  • 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.
  • Serve, how easy was that? Good dishes to go with this is a Thai Omelet and rice.

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.
* High Cost $1.51+ per Serving,5 Ingredients or Less,: THAI,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Crawfish Etoufé
September 18, 2017 Lee
1 Comment

Crawfish Etoufé

Jerry Collins, United States.
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.
4 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine European
Servings 4 servings

Ingredients
  

  • 6 cups shrimp stock, fresh or from powder
  • 1 large onion, diced
  • 1 cup spring onion, chopped
  • ¾ cup carrot, julienned
  • ¼ cup olive oil
  • 2 tablespoons tomato paste
  • 1½ cans condensed cream of mushroom soup, Shortcut
  • 1 tablespoon Thai chili powder, or less to taste
  • salt, to taste, good starting point is 1 tsp
  • 500 grams crawfish, (1 lb), see Step 1

Instructions
 

  • 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.
  • Heat the oil in a large pot, then add the onion, spring onion, and carrot. Cook until the onion is soft.
  • 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.
  • Add the crawfish or shrimp, simmer until the sauce is to your desired consistency. (Photo, Jerry Collins.)
  • Serve over rice or in a bread bowl, enjoy.

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.
* Fair Value $1.01 to $1.50 per Serving,SEAFOOD - ALL,Seafood - Crawfish,Seafood - Shrimp/Prawn
Shrimp Egg Foo Young (鲜虾芙蓉蛋)
September 4, 2017 Lee
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Shrimp Egg Foo Young (鲜虾芙蓉蛋)

This is an adaption of the classic Cantonese dish, Egg Foo Young. On my to cook list.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 3 servings

Ingredients
  

  • 6 eggs
  • 2 fresh Shiitake mushrooms, stem removed, cut into shreds
  • 100 grams bean sprouts, cut into 1 inch pieces
  • 1 cup fresh shrimp, pealed, deviened, tail removed
  • 2 spring onions, green and white, cut into 1 inch pieces
  • pinch salt and pepper
  • 1/4 teaspoon Chinese 5 Spice powder
  • cooking oil, for frying

For the Gravy

  • 1/2 cup chicken broth, fresh or from powder
  • 2 teaspoons light soy sauce
  • 2 teaspoons corn starch
  • 1 teaspoon sesame oil

Instructions
 

  • 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.
  • 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.
  • In a small pot add the gravy mixture and simmer over low heat for about 5 minutes until bubbly and thickened.
  • 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.
  • Spoon over the gravy and enjoy.

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.
* Best Value $1 or Less per Serving,: CHINESE,EGGS - ALL,Eggs - Chicken,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Easy Garlic Shrimp
July 15, 2017 Lee
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Easy Garlic Shrimp

This sounds really good, this is a basic garlic shrimp recipe, can be served over pasta, rice, or as with with some garlic bread.
Print Recipe
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Course Main Dish
Cuisine American
Servings 3 servings

Ingredients
  

  • 500 grams fresh shrimp, see Step 1
  • 1/2 cup fresh parsley, chopped
  • 3-4 cloves garlic, smashed and minced
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon paprika
  • 1 tablespoon lemon juice, or lime juice
  • salt and pepper, to taste

Instructions
 

  • 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.
  • 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.
  • 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.
  • Serve as is with bread, over pasta, or over rice.

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.
* Fair Value $1.01 to $1.50 per Serving,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Shrimp Salad I
June 8, 2017 Lee
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Shrimp Salad I

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.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams shrimp, cooked, peeled, deveined, no tails
  • 1/2 cup mayo
  • 1/3 cup celery, chopped
  • 1/4 cup onion, finely diced
  • 1 teaspoon Old Bay seasoning, OR make from a shortcut
  • 2 teaspoons lemon juice
  • 1/4 teaspoon Worcestershire sauce

Instructions
 

  • Cut shrimp in half, combine with remaining ingredients. Refrigerate for at least an hour.
  • Serve on a bed of lettuce, in a wrap, on a sandwich roll, on toast, etc as a light lunch or dinner.

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.
* Fair Value $1.01 to $1.50 per Serving,SEAFOOD - ALL,Seafood - Shrimp/Prawn