It’s winter, and time for comfort foods. Although casseroles and slow-cooked food are always a good choice, shrimp are very versatile and easy to prepare.
Prawns (fresh water shrimp) are used extensively in Asian cooking, and are dried, ground and processed into various types of pungent pastes.
Here is a classic chile sauce from one of the hottest regions–foodwise–in China. This Sichuan chile sauce can be used in stir-fry dishes, added to soups, or sprinkled over rice.
This quick and easy basic shrimp salad can be changed by using a different salsa to dress the noodles. Try a commercial peanut-based salsa with it.
Cambodian cooking is very similar to Thai cooking, which shares the influence of Vietnam, China and Indonesia.
The recipe combines marinated shrimp, ginger, garlic, hot chiles, asparagus and lemon grass for a somewhat spicy but extremely flavorful entrée.
Hot and slightly sweet describes this Chile-Chicken Stir-Fry recipe. Serve it with plain white rice. Eating the red chile pod pieces is not recommended.