PH Cooking Challenge - Shrimp/Prawn
Discussion
Bob the Planner said:
Off to Newcastle Co-Op tomorrow. Will post the result - one of 3 options being considered.
If I was still living in Poole the ingredients would be very similar and extracted from the harbour.
I'm still working out what to do. If I was still living in Poole the ingredients would be very similar and extracted from the harbour.
Edited by Bob the Planner on Monday 31st January 12:07
Still, I'm eating plenty of prawns so that's the main thing.
I did a platter of Vietnamese food, all involving the humble king prawn.
From the top of the platter clockwise:
Banh Xeo -Potato and Prawn fritters, -prawn and potato in a light batter using rice flour and turmeric.
Banh tom -Prawn and Pork filled pancakes –unusual batter is made from rice flour and coconut milk, filling is a tasty, sweet pork and prawn stir fry made with a bit of fish sauce and palm sugar.
Nem Cuon -Fresh Spring Rolls –Love these, hence buying the proper rice paper skins. Have to soak these in water and then assemble them with shredded lettuce, coriander, mint, rice noodles and prawns inside before rolling them up. Gorgeous soft and fresh flavours. I cheated a bit with the dipping sauce for these because I like dunking them in filthy, thick hoi-sin sauce.
Spring Onion to add to the bits of fritter before wrapping them in a lettuce leaf before dipping in the:
nuoc-cham -Dipping sauce, lime juice, fish sauce, ginger, garlic, sugar, chilli, coriander and a few drops of water. Simple, but I crave this sweet, salty, sour, spicy stuff.
Grilled prawns marinated in lime and fish sauce wrapped in lime leaves. -The recipe is actually designed for chicken but it works OK with prawns.
Then, in the bowls, a yellow curry of prawns made with a basic curry paste of ginger, garlic, chillies, turmeric, etc, with red peppers, pineapple all bubbled down in coconut milk. (OK, this is a Thai dish strictly speaking but the meal needed a curry)
Bowl of simple coconut rice.
All washed down with a cubic foot of cold beer. Yum.
From the top of the platter clockwise:
Banh Xeo -Potato and Prawn fritters, -prawn and potato in a light batter using rice flour and turmeric.
Banh tom -Prawn and Pork filled pancakes –unusual batter is made from rice flour and coconut milk, filling is a tasty, sweet pork and prawn stir fry made with a bit of fish sauce and palm sugar.
Nem Cuon -Fresh Spring Rolls –Love these, hence buying the proper rice paper skins. Have to soak these in water and then assemble them with shredded lettuce, coriander, mint, rice noodles and prawns inside before rolling them up. Gorgeous soft and fresh flavours. I cheated a bit with the dipping sauce for these because I like dunking them in filthy, thick hoi-sin sauce.
Spring Onion to add to the bits of fritter before wrapping them in a lettuce leaf before dipping in the:
nuoc-cham -Dipping sauce, lime juice, fish sauce, ginger, garlic, sugar, chilli, coriander and a few drops of water. Simple, but I crave this sweet, salty, sour, spicy stuff.
Grilled prawns marinated in lime and fish sauce wrapped in lime leaves. -The recipe is actually designed for chicken but it works OK with prawns.
Then, in the bowls, a yellow curry of prawns made with a basic curry paste of ginger, garlic, chillies, turmeric, etc, with red peppers, pineapple all bubbled down in coconut milk. (OK, this is a Thai dish strictly speaking but the meal needed a curry)
Bowl of simple coconut rice.
All washed down with a cubic foot of cold beer. Yum.
captainzep said:
I did a platter of Vietnamese food, all involving the humble king prawn.
From the top of the platter clockwise:
Banh Xeo -Potato and Prawn fritters, -prawn and potato in a light batter using rice flour and turmeric.
Banh tom -Prawn and Pork filled pancakes –unusual batter is made from rice flour and coconut milk, filling is a tasty, sweet pork and prawn stir fry made with a bit of fish sauce and palm sugar.
Nem Cuon -Fresh Spring Rolls –Love these, hence buying the proper rice paper skins. Have to soak these in water and then assemble them with shredded lettuce, coriander, mint, rice noodles and prawns inside before rolling them up. Gorgeous soft and fresh flavours. I cheated a bit with the dipping sauce for these because I like dunking them in filthy, thick hoi-sin sauce.
Spring Onion to add to the bits of fritter before wrapping them in a lettuce leaf before dipping in the:
nuoc-cham -Dipping sauce, lime juice, fish sauce, ginger, garlic, sugar, chilli, coriander and a few drops of water. Simple, but I crave this sweet, salty, sour, spicy stuff.
Grilled prawns marinated in lime and fish sauce wrapped in lime leaves. -The recipe is actually designed for chicken but it works OK with prawns.
Then, in the bowls, a yellow curry of prawns made with a basic curry paste of ginger, garlic, chillies, turmeric, etc, with red peppers, pineapple all bubbled down in coconut milk. (OK, this is a Thai dish strictly speaking but the meal needed a curry)
Bowl of simple coconut rice.
All washed down with a cubic foot of cold beer. Yum.
I'd really like to be able to cook something like that, but know nothing of Vietnamese food/flavours, do you have a book you can reccomend?From the top of the platter clockwise:
Banh Xeo -Potato and Prawn fritters, -prawn and potato in a light batter using rice flour and turmeric.
Banh tom -Prawn and Pork filled pancakes –unusual batter is made from rice flour and coconut milk, filling is a tasty, sweet pork and prawn stir fry made with a bit of fish sauce and palm sugar.
Nem Cuon -Fresh Spring Rolls –Love these, hence buying the proper rice paper skins. Have to soak these in water and then assemble them with shredded lettuce, coriander, mint, rice noodles and prawns inside before rolling them up. Gorgeous soft and fresh flavours. I cheated a bit with the dipping sauce for these because I like dunking them in filthy, thick hoi-sin sauce.
Spring Onion to add to the bits of fritter before wrapping them in a lettuce leaf before dipping in the:
nuoc-cham -Dipping sauce, lime juice, fish sauce, ginger, garlic, sugar, chilli, coriander and a few drops of water. Simple, but I crave this sweet, salty, sour, spicy stuff.
Grilled prawns marinated in lime and fish sauce wrapped in lime leaves. -The recipe is actually designed for chicken but it works OK with prawns.
Then, in the bowls, a yellow curry of prawns made with a basic curry paste of ginger, garlic, chillies, turmeric, etc, with red peppers, pineapple all bubbled down in coconut milk. (OK, this is a Thai dish strictly speaking but the meal needed a curry)
Bowl of simple coconut rice.
All washed down with a cubic foot of cold beer. Yum.
captainzep said:
Cotty said:
captainzep said:
I did a platter of Vietnamese food
That all looks great 
I thought my prawn tortilla looked good. You just knocked it out of the park.
, what you did took a lot of thought, prep, time and skill 
Tumbler said:
I'd really like to be able to cook something like that, but know nothing of Vietnamese food/flavours, do you have a book you can reccomend?
Thanks. And yes -in fact I'll come clean and tell you that the recipes for most of what you see can be found in here: http://www.amazon.co.uk/Rick-Steins-Far-Eastern-Od...Having said that, I only bought the book and watched the (excellent) series because I've eaten some good Vietnamese and Thai food, really enjoyed it, and have a bit of the insight which goes with that. So a book is a great first but it helps if you've already seen, smelled and tasted similar from a proper source.
I love Vietnamese food because it tends to emphasise the fresher, herby, more subtle flavours with an obvious nod to the French cooking of their past colonial occupiers.
captainzep said:
I did a platter of Vietnamese food, all involving the humble king prawn.
From the top of the platter clockwise:
Banh Xeo -Potato and Prawn fritters, -prawn and potato in a light batter using rice flour and turmeric.
Banh tom -Prawn and Pork filled pancakes –unusual batter is made from rice flour and coconut milk, filling is a tasty, sweet pork and prawn stir fry made with a bit of fish sauce and palm sugar.
Nem Cuon -Fresh Spring Rolls –Love these, hence buying the proper rice paper skins. Have to soak these in water and then assemble them with shredded lettuce, coriander, mint, rice noodles and prawns inside before rolling them up. Gorgeous soft and fresh flavours. I cheated a bit with the dipping sauce for these because I like dunking them in filthy, thick hoi-sin sauce.
Spring Onion to add to the bits of fritter before wrapping them in a lettuce leaf before dipping in the:
nuoc-cham -Dipping sauce, lime juice, fish sauce, ginger, garlic, sugar, chilli, coriander and a few drops of water. Simple, but I crave this sweet, salty, sour, spicy stuff.
Grilled prawns marinated in lime and fish sauce wrapped in lime leaves. -The recipe is actually designed for chicken but it works OK with prawns.
Then, in the bowls, a yellow curry of prawns made with a basic curry paste of ginger, garlic, chillies, turmeric, etc, with red peppers, pineapple all bubbled down in coconut milk. (OK, this is a Thai dish strictly speaking but the meal needed a curry)
Bowl of simple coconut rice.
All washed down with a cubic foot of cold beer. Yum.
looks fantastic mate, but you've sent me back to the drawing board as summer rolls were going to on my menu! they are great though aren't they?From the top of the platter clockwise:
Banh Xeo -Potato and Prawn fritters, -prawn and potato in a light batter using rice flour and turmeric.
Banh tom -Prawn and Pork filled pancakes –unusual batter is made from rice flour and coconut milk, filling is a tasty, sweet pork and prawn stir fry made with a bit of fish sauce and palm sugar.
Nem Cuon -Fresh Spring Rolls –Love these, hence buying the proper rice paper skins. Have to soak these in water and then assemble them with shredded lettuce, coriander, mint, rice noodles and prawns inside before rolling them up. Gorgeous soft and fresh flavours. I cheated a bit with the dipping sauce for these because I like dunking them in filthy, thick hoi-sin sauce.
Spring Onion to add to the bits of fritter before wrapping them in a lettuce leaf before dipping in the:
nuoc-cham -Dipping sauce, lime juice, fish sauce, ginger, garlic, sugar, chilli, coriander and a few drops of water. Simple, but I crave this sweet, salty, sour, spicy stuff.
Grilled prawns marinated in lime and fish sauce wrapped in lime leaves. -The recipe is actually designed for chicken but it works OK with prawns.
Then, in the bowls, a yellow curry of prawns made with a basic curry paste of ginger, garlic, chillies, turmeric, etc, with red peppers, pineapple all bubbled down in coconut milk. (OK, this is a Thai dish strictly speaking but the meal needed a curry)
Bowl of simple coconut rice.
All washed down with a cubic foot of cold beer. Yum.
captainzep said:
Thanks. And yes -in fact I'll come clean and tell you that the recipes for most of what you see can be found in here: http://www.amazon.co.uk/Rick-Steins-Far-Eastern-Od...
Having said that, I only bought the book and watched the (excellent) series because I've eaten some good Vietnamese and Thai food, really enjoyed it, and have a bit of the insight which goes with that. So a book is a great first but it helps if you've already seen, smelled and tasted similar from a proper source.
I love Vietnamese food because it tends to emphasise the fresher, herby, more subtle flavours with an obvious nod to the French cooking of their past colonial occupiers.
Ordered. Having said that, I only bought the book and watched the (excellent) series because I've eaten some good Vietnamese and Thai food, really enjoyed it, and have a bit of the insight which goes with that. So a book is a great first but it helps if you've already seen, smelled and tasted similar from a proper source.
I love Vietnamese food because it tends to emphasise the fresher, herby, more subtle flavours with an obvious nod to the French cooking of their past colonial occupiers.
I've had a couple of recipes from this book via friends (mmmmm... Balinese satay and dipping sauce
) but never thought of getting the whole thing.
Mobile Chicane said:
Ordered.
I've had a couple of recipes from this book via friends (mmmmm... Balinese satay and dipping sauce) but never thought of getting the whole thing.
I think you'll enjoy it MC.I've had a couple of recipes from this book via friends (mmmmm... Balinese satay and dipping sauce
) but never thought of getting the whole thing.Amongst the many TV Chef book cash-ins, this stands out as pretty sincere, and authentic. I think best of all, a big effort has been made to replicate the street food that Rick evidently wandered past and sampled.
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