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Coconut shrimp with a dipping sauce. Coconut shrimp is a shrimp dish prepared using shrimp and coconut as primary ingredients. It can be prepared as a crunchy dish with the shrimp coated and deep fried, pan-fried or baked, and as a sautéed dish using coconut milk and other ingredients. It can be prepared and served on skewers.
Nam chim kai (Thai: น้ำจิ้มไก่), sweet chili sauce is a very common all-round chili dipping sauce with the consistency of a thick syrup. It is medium spicy and very sweet, normally referred to as "sweet Thai chili sauce" in English. It is often used as a dipping sauce for grilled chicken . It can be used as a generic chili ...
Dip one shrimp in cornstarch mixture and shake off the excess. Net, dip shrimp into egg whites, then press shrimp into the coconut on both sides to completely cover. Set shrimp aside on a baking ...
Manong's sauce/Fishball sauce Literally 'Mister's sauce'. A dipping sauce made from sugar, soy sauce, garlic, and muscovado or brown sugar. Can be seasoned with black pepper and labuyo chilis to make a spicy variant. Some vendors use lime- or lemon-flavored carbonated soft drinks. Used as a dipping sauce for deep-fried street foods like ...
Balao-balao, also known as burong hipon ("pickled shrimp"), is a Filipino condiment of cooked rice and whole raw shrimp (esp. Alamang) fermented with salt and angkak (red yeast rice). Once stir-fried, it can be eaten as is with rice or used as a dipping sauce for grilled or fried dishes.
Eaten raw or blanched with a nam chim (spicy dipping sauce), or used blanched in a Thai salad. Hoi lai หอยลาย Undulated Venus: This clam [17] is highly appreciated in Thai cuisine; usually steamed, stir-fried or added to soups. Hoi malaeng phu หอยแมลงภู่ Asian green mussel: Usually steamed or also boiled in soups ...
Baskets and mounds of Thai shrimp paste (kapi) at Warorot market, Chiang Mai, Thailand. In Thailand, shrimp paste is called kapi (Thai: กะปิ); (Lao: ກະປິ). In Thailand is an essential ingredient in many types of nam phrik, spicy dips or sauces, and in all Thai curry pastes, such as the paste used in kaeng som.
pig's trotter, steamed rice, half spiced corned egg, lettuce pickles, blanched kale, fresh bird's eye chili peppers, garlic with dipping sour and spicy sauce Khao kha mu ' pork-leg rice ' ; Chinese : 猪脚饭 , pinyin : zhū jiǎo fàn ), or sometimes simply called kha mu ( ขาหมู ), is a popular Thai food .