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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.
Hoe – Korean raw food dishes consisting of a wide variety of seafoods; Hoedeopbap – Korean dish; Kaeng som – Thai, Lao, and Malaysian curry dish that is based on fish, especially snakehead, as well as using shrimp or fish eggs; Kedgeree – Indian-British fish and rice-based dish traditionally using haddock; Maeuntang – Korean spicy ...
Finely minced or pureed raw fish mixed with salt. Seaweed, onions, limpets, shrimp, tomatoes, and chili are optional. Namerō: Japan, Bōsō Peninsula: Finely chopped raw fish mixed with spices and spread thin 'Ota 'ika: Tonga Raw fish dish typically made with coconut cream, tomatoes, lemon and spring onions. Poke: Hawaii Raw fish salad Sashimi ...
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 deep fried cracker and popular snack food, usually based on shrimp and other ingredients that give the taste. Prawn cocktail: Great Britain North America: Shelled prawns in a pink sauce based on mayonnaise and tomato, served in a glass. [24] It was the most popular hors d'œuvre in Great Britain from the 1960s to the late 1980s.
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.
The results may taste a little different -- fish cooked in the oven is flaky, whereas fish cooked by lemon juice (a.k.a. ceviche) has a more raw-tasting consistency -- but the process is the same.
Among the shellfish are crabs, prawns, tiger prawns, lobster, squid, and mussels. The cuisine of Goan Catholics is heavily influenced by Portuguese cuisine. The use of vinegar, for example, is very prominent, specifically toddy vinegar, which is made from coconut sap that is retrieved from stems, and is then left to ferment for four to six months.