Find new ways to use that pack of frozen shrimp with these easy dishes from around the region in our Kitchen Traveller series:

As our second installation of our Kitchen Traveller series, I thought to look at what might be in our freezers. Personally, there is always a pack of frozen shrimp in mine as they are always quick to defrost and make for an easy and nutritious protein. This time, I took inspiration from around the region to bring you bold and zingy flavours. Don’t forget, if you don’t have shrimp you may replace many of these recipes with chicken, fish or even tofu. During these times, it pays to be resourceful and see what you have lying around the house.

See also: 5 Savoury Cereal Recipes That are Perfect for Lunch or Dinner

Asian Chili Garlic Prawn

A mish mash of heady ginger and garlic in a sweet, spicy and sticky sauce is the perfect way to liven up your tastebuds. Most of the ingredients are condiments found in the pantry and the shrimp can be replaced with any type of ingredient – including veggies! This is such an easy recipe and a nice way to vary from your usual cooking.

Full recipe here: recipetineats.com

Japanese Ebi Fry

This crunchy Japanese favourite is also extremely kid-friendly. If you don’t have panko breadcrumbs, this is an opportunity to use up stale bread by blasting in the food processor or pounding into breadcrumbs. Don’t worry about not having the ingredients for the tartare sauce or shiso mayo, this tastes just as great with sweet chili sauce or banana ketchup!

Full recipe here: chopstickchronicles.com

See also: Must Know Female Bartenders in the Philippines

Cha Ca La Shrimpy

This modified version of the classic Hanoian fish dish – Cha Ca La Vong – is packed with immunity boosting turmeric. The bold and beautiful yellow color is a sure way to brighten up your day. While fresh herbs may be difficult to come by these days, use what you have around you. If not, the marinade and the sauce are tasty enough on their own.

Full recipe here: stephaniezubiri.com

Goan Shrimp Curry

This coconut-based curry from Southern India has lots of layered spices while remaining incredibly easy to make. Serve with a bowl of steamed rice for a comforting meal that is also nutritious. Once again, don’t fret about having all the right ingredients, a little curry powder or cumin will go a long way.

Full recipe here: jamesbeard.org

See also: Foodie Finds with Southeast Asia Councillor for Slow Food, Chit Juan

Shrimp Phad Thai

Who doesn’t love an amazing Phad Thai? Khun Mam, the Executive Chef at the gorgeous 137 Pillars House Chiang Mai shares with us his easy-to-make recipe so that we make recreate this streetside favorite at home. Full recipe below:

Thai Style fried noodles with shrimp

Ingredients:

2 tablespoons of vegetable oil

1 Egg

1 tablespoon of tamarind syrup

1 cup of dried small rice noodles

1 tablespoon of dried shrimps, ground

1 tablespoon of tofu, cut into small dices

1 tablespoon of shallot

1 teaspoon of minced parsnip pickles

3 each of peeled shrimp

1 teaspoon of ground roasted peanuts

1 tablespoon of shrimp paste

Chili powder, to taste

Chicken stock, as needed

Fish sauce, to taste

Preparation:

Heat 2 tablespoons of oil over medium heat add tofu; fry the tofu until golden brown. Add pickles, shrimps, shallot continue cooking for a further 2 minutes, then add egg. When the egg starts setting, add noodles, tamarind syrup a shrimp paste. Keep on stirring, add the stock if necessary Continue cooking until the noodles turn soft, then add peanuts Add fish sauce and chili if you like. Before removing from the heat, add bean sprouts and chives. Place on the serving dish.  Garnish with fresh bean sprouts, chives, a lime wedge and ground peanut.

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