130 shrimp fried fish Recipes

dried shrimp, vegetable oil, minced garlic, chinese sausages, cut diagonally into 1/4-inch slices, sliced onion, eggs, lightly beaten, cold cooked long-grain rice, soy sauce, fish sauce, diced fresh pineapple, pineapple , hollowed out, for serving, tomato, cut into 1/4-inch thick slices, for garnish, cucumber, cut into 1/4-inch thick slices, for garnish, sliced fresh thai chile, for garnish

dry rice noodles, preferably 1/4 inch wide, canola oil, garlic cloves, minced, cleaned and peeled shrimp , cut lengthwise in half, extra-firm tofu, cubed, eggs, lightly beaten, fish sauce, rice vinegar, brown sugar, paprika, scallions , cut into 2-inch pieces, bean sprouts, red bell pepper, seeded and slivered, peanuts, chopped, lime, cut into wedges

dried rice vermicelli, tamarind pulp, peanut oil, eggs, lightly beaten with a, salt, garlic, finely chopped, green onions, finely chopped, fresh red chile, sliced, boneless pork or 4 oz chicken, finely chopped (optional), shrimp, peeled,deveined and finely chopped (optional), tamarind juice (see steps 2 and 3), fresh lime juice, palm sugar or 4 tbsp brown sugar, thai fish sauce, lime zest (preferably kaffir), tomato paste, bean sprouts, rinsed, cilantro, roughly chopped, fresh red chile, sliced, firm tofu, diced (optional)

eggs, lightly beaten, shrimp, frozen, raw, thawed, sesame oil, spring onions, sliced, garlic clove, crushed, thai sweet chili sauce, sweet, dark soya sauce, fish sauce (optional), lime juice (1 lime or may substitute 1 lemon), cooked rice, snow peas, trimmed, thinly sliced

cooked rice, cooled (any kind , i like jasmine), peanut oil (preferred ) or 3 tbsp other vegetable oil, sambal bajak (chili relish) or 1 -2 tbsp other se asian chili sauce or 1 -2 tbsp chili paste, i imagine sriracha would work alright., minced garlic, shallots, chopped, eggs, lightly beaten, fish sauce or 1 1/2 tbsp soy sauce, peeled raw shrimp (optional)

cold steamed jasmine rice, peanut oil or 3 tbsp vegetable oil, onion, finely chopped, fresh red chili pepper, seeded and sliced, fresh green chile (i use serrano), thai red curry paste (i use thai kitchen brand), curry powder, pork chops or 1 chicken breast, finely diced, garlic cloves, crushed, raw shrimp, shelled and de-veined (chopped if large) (optional), eggs, beaten with, pepper , and, soy sauce (i use kikkoman brand), thai-style fish sauce (for the saltiness, i usually go easy and then let people add more themselves), pepper (to taste), chopped green onion , including tops, according to your taste chopped fresh cilantro (coriander) or chopped fresh basil (to garnish)

fried chinese noodles (directions included), fresh shrimp or 8 oz thawed frozen shrimp, fresh fish fillets or 8 oz thawed frozen fish fillets, fresh sea scallops or 8 oz thawed frozen sea scallops, cut into quarters, cornstarch, water, soy sauce, dry sherry, instant chicken bouillon granules, green onions with tops, vegetable oil, divided, stalks celery, diagonally cut into thin slices, water chestnuts, drained and cut into halves, sliced bamboo shoots, drained, chinese-style thin egg noodles, salt, vegetable oil (for frying )

cooked yabbies or 2 lbs tiger shrimp, shelled, olive oil, sesame oil, fresh gingerroot , cut into very thin strips, garlic cloves, crushed, shallots, sliced, fish stock or 8 oz chicken stock, oyster sauce, hoisin sauce, sugar, cornflour (mixed with 1 tbsp cold water), fresh chili pepper, very thinly sliced

cooked long-grain rice (1 1/3 cups raw ), dried shrimp, peanut oil, onion, sliced, garlic, crushed, unsalted dry roasted peanuts, chopped fresh lemongrass, ground turmeric, fresh red chili pepper, finely chopped, vietnamese fish sauce, chopped fresh cilantro, ground black pepper

oil, onions, very finely sliced, garlic cloves, chopped finely, stalks lemongrass (white part only ), red chilies, seeded and very finely sliced, beans, ends trimmed, raw shrimp, peel and devained, fish sauce, rice wine vinegar, garlic chives (garnish )

uncooked rice sticks (rice-flour noodles), boiling water, fish sauce, ketchup, sugar, water, chopped unsalted dry-roasted peanuts, chopped green onions, chopped fresh cilantro, crushed red pepper, vegetable oil, divided, shrimp, peeled and deveined, garlic cloves, minced, eggs, lightly beaten, bean sprouts, lime, cut into 8 wedges

julienned really green unripe papayas, tomatoes , wedges, garlic, dried shrimp, fried with little oil, fresh birds eye chiles, sliced, fish sauce, lime juice, brown sugar or 1 tbsp palm sugar, roasted peanuts, pounded coarsely, roasted cashew nuts, fresh long beans, cut into 2 inch, cabbage

rice vermicelli, canola oil, onion, chopped, minced garlic, lean pork loin, thinly sliced, dried shrimp, fresh cayenne pepper, thinly sliced, carrots , julienned, black pepper, fish sauce, chopped green onions, chopped fresh cilantro

eggplants (3 large), vegetable oil, garlic cloves (smashed and coarsely chopped), ground pork, shrimp (shelled, deveined and finely chopped ), fish sauce, sugar, pepper (freshly ground ), scallions, thinly sliced

dried wide rice noodles, fish sauce ( nam pla), tamarind juice, sugar, peanut oil, shrimp, peeled with tails on, garlic cloves, finely chopped, shallots, sliced, fresh red chile, sliced, egg, lightly beaten, fresh bean sprouts, chopped unsalted roasted peanuts, lime, cut into small wedges, fresh cilantro leaves

seedless tamarind pulp (from 16-oz block; there may be some seeds), cut into pieces, more) hot water, fresh galangal or peeled fresh ginger, thinly sliced, vegetable oil, sliced red onions, garlic cloves (about 3/4 cup), chopped, dried red chiles (such as chiles de arbol), soaked in water 30 minutes, drained, dried shrimp (about 2 oz), soaked in water 30 minutes, drained, palm sugar, fish sauce (such as nam pla or nuoc nam), vegetable oil, garlic cloves, minced, slender asparagus spears, trimmed, cut into 2-inch lengths, snake beans (chinese long beans) or green beans, trimmed, cut into 2-inch lengths, kaffir lime leaves, low-salt chicken broth, sugar

shrimp (peeled, deveined and minced ), water chestnuts (chopped course), green onions (white parts only, chopped ), lemongrass , centers (white parts only, chopped) (optional), garlic cloves (chopped fine ), soy sauce, thai fish sauce, shiitake mushrooms, chopped, fresh ginger (grated ), red pepper paste, lime, wonton wrappers, oil (for frying ), cornstarch

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.