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Despite the name there is nothing bird-related in this dish, nor are there any dried ingredients. The most common ingredients are scallops , peapods , boneless fish fillet , celery sticks , straw mushrooms , calamari , shrimp .
Kung chae nampla (Thai: กุ้งแช่น้ำปลา, pronounced [kûŋ t͡ɕʰɛ̂ː nám.plāː]) is a Thai salad made from fresh raw shrimp soaked in Thai fish sauce and served with chunks of gourd, cloves of garlic, chilies, and spicy sauce. [1] Generally, Thais usually use whiteleg shrimp in this dish.
In other recipes, the shrimp are boiled first and then marinated in alcohol. [7] [8] Dynamite roll: Canada: A Western-style sushi, common in Western Canada. Usually contains a piece of prawn tempura and masago (capelin roe), with vegetables like radish sprouts, avocado and/or cucumber, as well as Japanese mayonnaise. Ebi furai: Japan
300g raw prawns, peeled and de-veined (finely chop half and roughly chopped the rest in bigger chunks) 1 spring onion, finely chopped ½ thumb sized piece of ginger, finely chopped
A sambal recipe speciality of Cibiuk village, Garut Regency, West Java. It consists of coarsely chopped and ground green bird's eye chilli, green raw tomato, shallot, galangal, lemon basil, shrimp paste and salt. Sambal colo-colo From Ambon, it consists of chilli, tomato pieces, shallots and lime it has a chiefly sour taste. It is suitable for ...
Recipes using shrimp form part of the cuisine of many cultures. Strictly speaking, dishes containing scampi should be made from the Norway lobster, a shrimp-like crustacean more closely related to the lobster than shrimp. Scampi is often called the "Dublin Bay prawn", and in some places it is quite common for other prawns to be used instead.
Fresh, raw or blanched vegetables and fruits (such as mint, cabbage, tomatoes, green mangoes, green apples, olives, chili, onions and garlic) are dipped into the ngapi yay and eaten, [12] in a manner similar to Thai nam phrik, Indonesian lalab, and Malaysian ulam. Sometimes, in less affluent families, ngapi yay forms the main dish, and also the ...
Drunken shrimp (simplified Chinese: 醉虾; traditional Chinese: 醉蝦; pinyin: zuìxiā), also known as drunken prawns, [1] is a popular dish in parts of China based on freshwater shrimp that are sometimes eaten cooked or raw. The shrimp are immersed in liquor to make consumption easier, thus the name "drunken".