Dancing Shrimp: Favorite Thai Recipes for Seafood by Kasma Loha-unchit

  • Dried shrimp and ginger salad (Yâm gkoong haeng)

    from Dancing Shrimp: Favorite Thai Recipes for Seafood Dancing Shrimp by Kasma Loha-unchit

    • Categories: Salads; Breakfast / brunch; Thai
    • Ingredients: dried shrimp; fresh ginger; shallots; Thai chiles; Thai fish sauce; limes; store-cupboard ingredients
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Notes about Recipes in this book

  • Choo chee red curry shrimp with kaffir lime leaves and basil (Choo chee gkoong)

    • metacritic on February 22, 2022

      This was phenomenal but - a big but here - I used a very good chili paste I picked up from a local Thai grocery store that was every good as a homemade paste + 3 scuds/birds eye chilies. This resulted in one of the hottest dishes I've ever cooked. The dish was delicious but painfully hot, and I have a truly high tolerance for heat. I should have tried the paste without adding more chilies as clearly it is fabulously hot on its own. In any event, this dish hits every high: sweet, sour, salty and hot as Thai food should be as well as lip-smackingly delicious. As good as any David Thompson dish.

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  • ISBN 10 0684862727
  • ISBN 13 9780684862729
  • Linked ISBNs
  • Published Mar 01 2001
  • Format Hardcover
  • Page Count 302
  • Language English
  • Countries United States
  • Publisher Simon & Schuster
  • Imprint Simon & Schuster

Publishers Text

Thai cuisine, regarded by many as one of the best in the world, is known for its original combinations of spicy, savory, sweet, and tangy flavors, and its seafood recipes display this culinary artistry to its purest extent. In Dancing Shrimp, Kasma Loha-unchit shares with us her ingenious techniques for preparing all types of fish, mollusks, and shellfish according to the traditions of her native cuisine. The more than 100 recipes in Dancing Shrimp show the full range of the Thai palate, with curries like Salmon Poached in Green Curry Sauce with Baby Eggplants and Thai Basil; stir-fries like Spicy Southern-Style Stir-Fried Squid; salads like Hot-and-Sour Shrimp Salad with Roasted Chilli Sauce, Lemon Grass, and Mint; steamed dishes like Steamed Fillet of Sea Bass with Ginger, Green Onions, and Sesame-Soy Sauce; soups like Spicy "Broken Fish Trap" Soup; and many more. Thai people, as Kasma reminds us, are warm, welcoming, and playful, and this is evident in the food they prepare. While a dish like Shrimp Cooked in Turmeric-Coconut Sauce might taste sweet on the tip of the tongue, you also will be warmed and surprised by the heat that slowly emerges from the chillies. There is also a real reverence for the bounty of the sea and earth; many of the fish recipes call for a whole fish, and the cooking techniques, such as steaming a fish wrapped in a banana leaf or poaching it in a spicy sauce, preserve the full flavor. Along with the recipes, Loha-unchit provides cooking tips, inspirational ideas for adapting the recipes to different techniques or ingredients, and warm, revealing stories of her homeland. With her charming personal tone and detailed cooking instructions, she guides cooks simply and easily through techniques that may involve unfamiliar fishes or herbs but never fail to result in a mouthwatering delight. As every recipe reflects her years of experience in teaching Americans to re-create the exquisite flavors of Thailand on their own, Dancing Shrimp is suitable for beginning and experienced cooks alike.

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