Goong Neung Manao | Thai Steamed Shrimp with Lime and Garlic
(0)
25 min
Quick
Sezamo
Un clasic desăvârșit al bucătăriei thailandeze de coastă: creveți suculenți gătiți la abur pe pat aromat de lemongrass, scăldați într-un sos vibrant de lime proaspăt stors, usturoi, sos de pește și ardei iute verde, serviți cu orez Jasmine parfumat și coriandru proaspăt.
Preparation method
Preparing the shrimp and lime sauce
Peel the shrimp, leaving the tails intact for a nice presentation, devein them, and rinse under cold running water, then pat dry with paper towels. Lightly bruise the lemongrass stalks with the flat of a knife blade to release the aromatic oils and cut them into segments of about 5 cm.
Prepare the aromatic Thai sauce (Nam Jim): finely chop the garlic cloves and green chili peppers. In a bowl, combine the freshly squeezed juice of 2 limes, 3 tablespoons of fish sauce, and 1 tablespoon of brown cane sugar. Stir vigorously until the sugar crystals are completely dissolved.
Steaming
Place the lemongrass pieces on a heatproof plate or in a traditional bamboo steamer basket. Arrange the shrimp in a single layer over the aromatic bed of lemongrass and pour half of the lime, garlic, and chili sauce over them. Garnish with a few thin slices cut from the third lime.
Chef's tip
For an even more pronounced Thai flavor, you can add a few kaffir lime leaves or a few thin slices of fresh ginger to the steaming water or directly under the shrimp.
If you prefer a less spicy dish, remove the seeds and ribs from the chili peppers before finely chopping them.
15 min
Under an hour
