Asparagus and shrimp stir fried : Pad Nor Mai Farung Kub Kung

                This is one of another common type of Thai dish that is fast and very easy.  This dish is not spicy the ingredients are easy to find.  We stir fried Asparagus with any kind of meat or without meat but the most famous one is shrimp, because it tastes good and looks pretty (green and pink) so let’s get started!!!

Ingredients : 1 serving ; cooking time : 7 minute

½ lb. asparagus trim the woody end off cut into 1 inch pieces

7 shrimp

1 tsp. oyster sauce

2 tsp. soy sauce

1/2 tsp. sugar

1 globe minced garlic

1 tbsp. water

1 tbsp. oil

Cooking instructions

1.       In the hot pan add oil and garlic cook garlic until golden brown

2.       Add shrimp stir it until shrimp cooked (turn pink) then add asparagus stir it then add all of the ingredients stir it until mixed well and the asparagus is cooked.

3.       Turn the heat off, serve with steamed rice or as a side dish.

That is how easy it is!!!

Phar Kung

                This dish is one of the royal dishes in the past they even have the poem about this dish.  Also, it is one of the most famous salads in Thai restaurants.  This salad has shrimp in the main part of the dish which you can cook it by grilling or boiling it then toss it with a spicy sour dressing that is full of herbs like lemongrass and mint.

Ingredients : 1 serving

½ cup shrimp

3 tbsp. sliced lemongrass

2 tbsp. mint leaves

2 tbsp. lime juice

2 tbsp. fish sauce

1 tsp. Num Prick pow

1 tsp. simple syrup (or 2 tsp. sugar)

1 tsp. chopped fresh chili (optional)

Cooking instructions

1.       Cooked shrimp by boiling or grilling

a.       Boiling in the hot water about 1-2 minutes

b.      Grill about 1-2 minutes per side

2.       In the mixing bowl add all of the ingredients and mix it together until mixed well 

3.       Add shrimp into mixing bowl and toss it

4.       Serving with carrot or cabbage or lettuce for cooling the heat 

Todd mon kung

            Todd mon kung or Shrimp cake or as my hubby calls shrimp nuggets (He can eat 10 of them easily).  This dish actually is one of the new generations that created this dish (about 10-20 years ago).  It’s very popular in any restaurant in Thailand.  It’s very easy to make and very easy to eat, because it’s not spicy and of course it’s fried food served with sauce called “Num jim bouy” or sweet and sour plum sauce if you cannot find use sweet and sour just like in Chinese food is find.  In the original recipe use the fat of pork in it to make it soft in texture, but for me in America I can’t find it in a regular grocery store.  So I try to use something else to substituted pork fat in order to taste like the original.

Ingredients

1 ½ pound shrimp peeled and deveined.

¼ pound ground pork

¼ cup corn starch (for marinate shrimp)

1 Tsp. corn starch

1 tsp. salt

2 tsp. Pepper

1 egg white

2 beat egg

½ cup all-purpose flour

1 cup panko bread crumb

4 cup Oil for deep fried

Sweet and sour plum sauce

Cooking instructions

1.      Marinate shrimp with ¼ cup corn starch about 5-10 minutes then wash it and pad dry

Shrimp after marinate and pad dry

2.      In the food processor put the shrimp into it blend it about 30 seconds.

ground shrimp

3.      Add ground pork mix it about a couple of pulses (food processor).

4.      Add 1 tsp. corn starch, salt, pepper mix it well

5.      Add egg white mix it well



The shrimp mixture



6.      Meanwhile preheat oil until 350 F

7.      Mix all-purpose flour, salt, pepper put in to one plate set aside

8.      Beat 2 egg set aside  and put panko bread crumbs into a separate plate to get ready to be fried

9.      Scoop the shrimp mixture about 2 tbsp. make it into a ball, press it into an all-purpose flour, make flat tick about ¼ inch (in picture) coat with flour on both sides

press shrimp mixture into flour

10.  Dip it into egg and coat into panko bread crumbs again.

after coat with egg and panko

11.  Put it into hot oil fried until golden brown on both sides ( about 2-3 minutes each side)

12.  When it’s done take it out and put it on a paper towel.

13.  Serve with sweet sour plum sauce