Goong Nueng Manao | Steamed Shrimp with Lime and Garlic
(0)
25 min
Quick
Sezamo
O capodoperă a bucătăriei thailandeze de coastă: creveți suculenți gătiți delicat la abur pe un pat parfumat de lemongrass, scăldați într-un sos exploziv de lime proaspăt, usturoi crocant, ardei iute și sos de pește. O cină exotică, vibrantă și incredibil de lejeră, gata în doar 25 de minute.
Preparation method
Preparing the side dish and Manao sauce
Rinse the jasmine rice in cold water until the water runs clear. Bring it to a boil with 300 ml of water and a pinch of salt. When it starts boiling, reduce the heat to low, cover with a lid, and cook for 12 minutes, then turn off the heat and let it rest covered to become fluffy.
Peel and finely mince the garlic cloves and green chili peppers. Squeeze the fresh juice from the 3 limes. In a bowl, mix the lime juice with the fish sauce, brown cane sugar, garlic, and chili pepper until the sugar is completely dissolved.
Steaming the shrimp
Peel the shrimp, leaving the tails intact, and make a shallow slit down the back to remove the vein. Lightly crush the lemongrass stalks with the flat of a knife blade to release the aromatic oils, and cut them into 5 cm pieces.
Chef's tip
The secret to authentic Thai Manao flavor lies in the balance between the vibrant acidity of fresh lime juice, the saltiness of fish sauce, and the subtle sweetness of cane sugar.
For an even more intense aroma, you can also add a few thin slices of fresh ginger to the steaming bed along with the lemongrass.
27 min
Under an hour
