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.
Singapore Fried Prawns with Dried Chile
Prawns (fresh water shrimp) are used extensively in Asian cooking, and are dried, ground and processed into various types of pungent pastes.
Sichuan Chile Sauce
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.
Noodle Shrimp Salad with Cucumber Salsa
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.
Tantalizing Catfish (Amok)
Cambodian cooking is very similar to Thai cooking, which shares the influence of Vietnam, China and Indonesia.
Stir-Fried Shrimp in Chile-Garlic Sauce
The recipe combines marinated shrimp, ginger, garlic, hot chiles, asparagus and lemon grass for a somewhat spicy but extremely flavorful entrée.
Chongqing La Zi Ji (Chile-Chicken Stir-Fry)
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.