logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
Action Movies
Bible Basics
Houseplants
Romance Movies
Creativity
Family Travel
Southwest USA


dailyclick
All times in EST

Autism Spectrum Disorders: 4:00 PM

Full Schedule
g
g Thai Food Site

BellaOnline's Thai Food Editor

g

Thai Pesto Grilled Shrimp (Goong Phao Pak-chee bai Horopha)


In Thailand both large fresh water prawns and sea shrimp are available. You can find both frozen outside of Thailand. The fresh water prawns sometime have the head attached. Just remove the head and shell and use for a wonderful stock for Tom Yum Goong.

To refresh the just out of the water taste - place the prawn or shrimp in a bowl of cold water that has 1 teaspoon of salt dissolved in it. Gently massage the shrimps to work the salt water into their bodies. Allow them to soak for 15-20 minutes.

4 Servings as a salad or appetizer, 2 servings as a lunch entree.

3/4 cup dry roasted peanuts (raw peanuts can be roasted in a dry skillet until lightly browned)
4-6+ Thai Dragon Chiles (Phrik chee fa)
3 Garlic cloves
1 tablespoon Minced ginger
Juice of 3 limes
2 tabelspoons Fish sauce-nam pla (Golden Boy Brand)
1/2 cup Peanut oil
1 teaspoon Date Palm Sugar
2 cups Thai basil leaves (bai Horopha)
1 cup Cilantro leaves (include pounded roots if available)
1 cup Mint leaves
Canola oil
12 large Shrimp; peeled, deveined, (Tail on)*
Salt to taste
Freshly-ground black pepper-to taste
1 Baby romaine head - cut into chiffonade
Chile Flowers for Garnish**

*Fresh water Prawns or large shrimp-6 to 8 to the pound size

In a food processor, puree peanuts, chiles, garlic, ginger, lime
juice, fish sauce, oil, salt and sugar until smooth. Do not over process,
as you can heat the mixture if processed too long.

Add the herbs and puree smooth. Check for seasoning, adjust lime juice, sugar, chiles, and fish sauce to balance the flavours. It should balance so that not just one flavour is prominent, but one new flavour.

Brush oil on both sides of the shrimp, and season with salt and pepper.

Grill on both sides for about 5 minutes total. 3 minutes on the first side and 2 minutes on the second side. Do not over cook the shrimp!

Place a layer of romaine on a plate.

Lay 3 grilled shrimp on top and liberally drizzle with pesto.

Garnish with chile flowers** and a few herb sprigs.

This recipe yields 4 servings.

** To make chile flowers, slit the chiles up to, but not through the stem in 4 sections. Place the chiles in a bowl of ice water with ice cubes. Leave for about 20 minutes. The chiles will curl outward to form the "flowers."

Add Thai+Pesto+Grilled+Shrimp+%28Goong+Phao++Pak%2Dchee+bai+Horopha%29 to Twitter Add Thai+Pesto+Grilled+Shrimp+%28Goong+Phao++Pak%2Dchee+bai+Horopha%29 to Facebook Add Thai+Pesto+Grilled+Shrimp+%28Goong+Phao++Pak%2Dchee+bai+Horopha%29 to MySpace Add Thai+Pesto+Grilled+Shrimp+%28Goong+Phao++Pak%2Dchee+bai+Horopha%29 to Del.icio.us Digg Thai+Pesto+Grilled+Shrimp+%28Goong+Phao++Pak%2Dchee+bai+Horopha%29 Add Thai+Pesto+Grilled+Shrimp+%28Goong+Phao++Pak%2Dchee+bai+Horopha%29 to Yahoo My Web Add Thai+Pesto+Grilled+Shrimp+%28Goong+Phao++Pak%2Dchee+bai+Horopha%29 to Google Bookmarks Add Thai+Pesto+Grilled+Shrimp+%28Goong+Phao++Pak%2Dchee+bai+Horopha%29 to Stumbleupon Add Thai+Pesto+Grilled+Shrimp+%28Goong+Phao++Pak%2Dchee+bai+Horopha%29 to Reddit




RSS | Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map


For FREE email updates, subscribe to the Thai Food Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 by Mary-Anne Durkee. All rights reserved.
This content was written by Mary-Anne Durkee. If you wish to use this content in any manner, you need written permission. Contact Mary-Anne Durkee for details.

g


g features
Red curried Duck

Thai Seafood Salad

Smoked Duck Larb

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor