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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.
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 ...
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 ...
The post This coconut-lime fried shrimp with pineapple salsa is crispy, sweet — and downright incredible appeared first on In The Know. This coconut-lime fried shrimp with pineapple salsa is ...
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 ...
A Thai cook book from 1974 lists over 100 different recipes. [11] [12] Among the most widespread varieties, the following deserve mention: Nam phrik kapi (น้ำพริกกะปิ) is one of the most widespread varieties and is typical of central Thailand. It contains fermented shrimp paste, lime, chilies, and often pea eggplant.
Khao khluk kapi (Thai: ข้าวคลุกกะปิ, pronounced [kʰâːw kʰlúk kāpìʔ]; sometimes spelled as khao kluk kapi) is a flavorful dish in Thai cuisine that consists of the primary ingredients of fried rice mixed with shrimp paste, the latter of which is known as "kapi" in Thai.
Fish prepared in 3 different ways: on the left of the image is pla sam rot (deep-fried served with a tangy sweet chili sauce), in the middle pla nueng manao (steamed fish with a raw garlic, lime and chili sauce), and on the right pla thot krathiam (deep-fried fish with deep-fried garlic).