Recipes tagged "Prawn paste"

5 recipes found

Seafood Tom Yum Goong

If you want to make delicious Tom Yum Goong, just the Tom Yum Goong sauce is not enough. You also need to add salty to add freshness, spicy to add sour, pungent to complement the aroma. It should be paired with well-cooked assorted seafood and tender and smooth straw mushrooms. As long as the combination is in place and the ingredients are solid, it will be fragrant and delicious in just one simple cooking. The entrance is refreshing and hearty, and a simple dish and a meal can be full of excitement. There is indeed no rice left, only the soup that is reluctant to part. This time I went to visit my old friend A, a Thai chef with a weird name but a very nice person. She works as a chef at SimplyThai in IFC, so I kept calling her Chef A. The Thai food she cooks is my standard for delicious Thai food, and every time she talks about it, she is very high-spirited and teaches her very carefully. So... let's take a look at how the Tom Yum Goong in her hand was born! Rich seasoning is a characteristic of Thai food. The combination in this dish is very clear. The sauce and spices are matched with each other. All the flavors come from the compound seasoning. It will be a little troublesome to prepare the sauce, but don't worry, you can try to use the seasoning when cooking other dishes, such as using prawn paste to stir-fry vegetables, fish sauce to cook seafood noodles, etc. Try to use your brain and change different combinations. Start with this seafood tom yum gong and mix it appropriately to create your own delicious taste.

Hot dishes Seafood
Smooth and delicious—braised tofu with large prawn paste

After many repeated trials, the first product, prawn paste, was finally successfully developed. The raw materials are selected large prawns from the Bohai Bay, which are cleaned, fermented and pickled in traditional methods to become a pure natural green food. This shrimp paste is low in salt, non-odorous, naturally high in calcium, ready to eat after opening the bottle, and is rich in various trace elements, protein, and a variety of amino acids and beneficial bacteria needed by the human body. There is also a very important nutrient in shrimp paste - astaxanthin. Astaxanthin is by far the strongest antioxidant and is called super vitamin E. The redder the shrimp paste, the more astaxanthin. This large prawn paste has a unique taste, is fresh and delicious, can be eaten without feeling greasy, has endless aftertaste and is rich in nutrients. Braised tofu with prawn paste is a perfect match. The deliciousness of the prawn paste and the tenderness of the tofu. During the stewing process, the tofu absorbs the astaxanthin and delicious flavor of the prawn paste, filling the tissue. The best tool for eating this dish is a spoon. Take a spoonful of smooth and tender tofu and eat it with the delicious red soup. The soup is thick and delicious, and the tofu is tender and smooth. The feeling is one of comfort and happiness!

Hot dishes Home cooking
Add freshness to freshness—steamed large yellow croaker with prawn paste

After many repeated trials, the first product, prawn paste, was finally successfully developed. The raw materials are selected large prawns from the Bohai Bay, which are cleaned, fermented and pickled in traditional methods to become a pure natural green food. This shrimp paste is low in salt, non-odorous, naturally high in calcium, ready to eat after opening the bottle, and is rich in various trace elements, protein, and a variety of amino acids and beneficial bacteria needed by the human body. There is also a very important nutrient in shrimp paste - astaxanthin. Astaxanthin is by far the strongest antioxidant and is called super vitamin E. The redder the shrimp paste, the more astaxanthin. This large prawn paste has a unique taste, is fresh and delicious, can be eaten without feeling greasy, has endless aftertaste and is rich in nutrients. The large yellow croaker itself is fresh and tender, rich in nutrients, and has high medicinal value. Steaming it with large prawn paste can be said to be more fresh. The deliciousness of the shrimp paste and the deliciousness of the large yellow croaker are perfectly combined. No other extra ingredients are needed. Use the simplest steaming method to make a fish even more fresh!

Hot dishes Home cooking
Stir-fried potato leaves with prawn paste and satay sauce

Learn how to cook Stir-fried potato leaves with prawn paste and satay sauce with Hot dishes and Home cooking.

Hot dishes Home cooking
The taste of the sea—fried eggs with prawn paste

After many repeated trials, the first product, prawn paste, was finally successfully developed. The raw materials are selected large prawns from the Bohai Bay, which are cleaned, fermented and pickled in traditional methods to become a pure natural green food. This shrimp paste is low in salt, non-odorous, naturally high in calcium, ready to eat after opening the bottle, and is rich in various trace elements, protein, and a variety of amino acids and beneficial bacteria needed by the human body. There is also a very important nutrient in shrimp paste - astaxanthin. Astaxanthin is by far the strongest antioxidant and is called super vitamin E. The redder the shrimp paste, the more astaxanthin. This large prawn paste has a unique taste, is fresh and delicious, can be eaten without feeling greasy, has endless aftertaste and is rich in nutrients.

Hot dishes Home cooking