Inspired by Marvin from Burnt Lumpia's recent ode to dried shrimp and my love for Thai food, I present you with "shells" steamed in a broth of dried shrimp, coconut milk and lemongrass. Like Marvin, I also had my own little stash of dried shrimp forgotten and abandoned. I keep them on hand for the few occassions when I'm making a Cantonese-styled soup. It's been a while though.
Since shrimp paste is such a common element of Thai cooking, a pungent dried shrimp broth would echo the flavors yet offer a subtleness. This way, the flavors of the fresh lemongrass and the creamy coconut milk wouldn't be overpowered.
5 Comments
Marvin
13 Oct 2008 05:10 pm
[this is good] Thanks so much for the shoutout, Julie! Aren’t dried shrimp the best? I’m sure your shellfish are delicious in that broth.
Kimmie
14 Oct 2008 10:10 pm
This looks so yummy. I love shellfish and will need to try this at home.
Peter
15 Oct 2008 03:10 am
I’ m a sucker for shellfish/mollucs and both the clam and mussel bowls are making me hungry (morning here).
MoOgooGuypAN
15 Oct 2008 12:10 pm
Oh that looks delish and my fave ingredient..lemon grass! Yummy.
Food Rockz Man
16 Oct 2008 08:10 pm
These photos are stunning. I especially love the bowl-in-hand one. Cheers to you!
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