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Chili shrimp (simplified Chinese: 干烧明虾; traditional Chinese: 乾燒明蝦; pinyin: gān shāo míngxiā or simplified Chinese: 明虾; traditional Chinese: 明蝦; pinyin: míngxiā) is a dish of stir-fried shrimp in chili sauce (which may use doubanjiang) in Chinese cuisine. It is a part of both Sichuan and Shanghai cuisines.
A salad of pickled tea leaves with fried peas, peanuts and garlic, toasted sesame, fresh garlic, tomato, green chili, crushed dried shrimps, preserved ginger and dressed with peanut oil, fish sauce and lime. Nga baung thoke: ငါးပေါင်းသုပ် Mon Mixed vegetables and prawn, wrapped in morinda leaves and banana leaves outside.
Ground chilli and shallot fried with finely chopped bitter gourd to reduce bitterness. [45] Sambal pecak Sambal pecak is served as the condiment of fried fish or chicken. [46] The Betawi version is more soupy and using ginger in the sambal. [47] Sambal petai A mixture of red chilli, garlic, shallot, and petai green stinky bean as the main ...
1/2 cup Sweet Asian Chili sauce. 2 tablespoons rice wine vinegar. 1 tablespoon soy sauce. 1 tablespoon minced green onions (green part only) 1 teaspoon minced garlic. 1/2 teaspoon red pepper ...
Mala is a spicy and numbing seasoning made from Sichuan peppercorn and chilli. [1] Most commonly, mala is made into a sauce (麻辣醬 málàjiàng ) by simmering it in oil and other spices. Characteristic of Sichuan cuisine , particularly Chongqing cuisine , it has become one of the most popular ingredients in Chinese cuisine , spawning many ...
Depending on the region and family preference, the ngapi is put in a stone mortar and is pounded with garlic and red or green chili. Ngapi yay (ငါးပိရည်, runny ngapi) – an essential part of Karen and Bamar cuisine. In the S'gaw Karen language, this is known as nya-u-htee (S'gaw Karen: ညၣ်အူထံ).
Awadhi prawns: India: King Prawns marinated with chili powder, turmeric, salt, lime juice, ginger, garlic and fried. Garnished with coriander leaves Bagoong alamang: Philippines: A condiment made of partially or completely fermented shrimp fry and salt. [1] The fermentation process also results in fish sauce called patis. [2] Balchão: India
A spicy salad of prawns, sliced lemongrass, culantro or other herbs, and shallots, with a dressing of lime juice, sweet chilli paste (Nam phrik phao – optional), fish sauce, pounded garlic and bird's eye chili. The version shown in the image also contained minced pork. Phla mu พล่าหมู