Hello everyone from Thailand! 😀
- Today I made a shrimp dish for my husband for lunch That is Fried Shrimp with Three Flavored Sauce ( Thai called Goong Tod Sauce Sam Rot) . It's a dish with a complete, harmonious, and well balanced flavor profile. The three-flavored sauce has three distinct main tastes sour, salty, and sweet which are clear and perfectly balanced. The inside of the shrimp is fresh, firm, and juicy with a natural sweetness. The outside is coated in crispy fried batter, providing a crunchy texture that absorbs the sauce wonderfully.
- What makes this dish's flavor special is the spiciness from the Jin Da chili (พริกจินดา) and the chili sauce I added. It's a spicy flavor that isn't overwhelmingly hot but adds aroma and makes the dish more appetizing. Combined with the fragrance of other characteristic Thai herbs, it excellently enhances the aroma and depth of the sauce.
INGREDIENTS
- 400g shrimps
- 1 cup frying batter mix
- 3 shallots
- 3 cloves garlic
- 1 red Jin Da chili (or other mild red chili)
- 1 coriander root (or use coriander stems if root is unavailable)
- 1-2 tbsp chopped coriander leaves for garnish
- 1 tbsp chili sauce
- 1 tbsp tomato ketchup
- 1/2 tsp salt
- 1/2 tsp granulated sugar
- 2 tbsp concentrated tamarind paste
- 3 tbsp water
- Vegetable oil for frying
INSTRUCTIONS
Prepare the Shrimp
- Wash the shrimp with water mixed with a little salt.Then, shell them, leaving the tail section on. Devein by making a cut along the back and removing the intestinal tract. Rclean thoroughly again and let drain in a colander.
Prepare the Aromatics
- Wash the coriander leaves and let drain.Finely chop. Peel the shallots and garlic,wash, and pat dry. Wash the red Jin Da chili,pat dry, and slice diagonally. Set aside.
- Pound the coriander root, shallots, and garlic in a mortar until roughly broken down, or chop them coarsely. Set this mixture aside.
- Coat the prepared shrimp in the frying flour.
- Fry in hot oil until cooked through, golden, and crispy.
- Remove and drain on a wire rack or paper towels. Set aside.
- Heat a pan over medium heat. Add a small amount of oil. Add the pounded (or chopped) shallot-garlic-coriander root mixture and stir-fry until fragrant.
- Add the water, chili sauce, tomato ketchup, sugar, salt, fish sauce and concentrated tamarind paste. Stir everything together.
- Add the sliced red Jin Da chili and the prepared fried shrimp to the wok. Gently toss and stir to coat the shrimp evenly with the sauce. Then turn off the heat.
- Garnish with chopped coriander leaves.
- Transfer to a serving plate. Serve immediately.
- This dish offers a variety of textures: the crunch of the fried batter and the tender, juicy flesh of the shrimp, all combined with a sauce that is perfectly balanced sour, sweet, salty, and spicy all in one bite. The sauce has a thick, sticky consistency that coats the shrimp well and carries the aromatic scent of Thai herbs.
- When eaten, you feel refreshed from the sour taste, deliciously rounded from the sweet and salty flavors, followed by a slight heat that makes you want to keep eating more. It's a dish that's perfect for the Thai weather because it is both refreshing and very appetizing.
Thank you for all visiting. See you again next time! 😍
With love ❤️
@piyamas
