Feral Cooks

Good food shouldn't be tame

Shrimp and Tomato Curry

May 16, 2025 By Karl Leave a Comment


This is a quick and easy Thai-style shrimp dish that preps and cooks up in less than 20 minutes, even faster if you use canned tomatoes. In this case, I used one tomato and can of fire-roasted tomatoes, which added some char to the mix, to good effect.

Try to use as large of shrimp you can find; smaller ones could easily get overcooked. You could also use a variety of chili types. Just use what’s in line with your preference for heat.

Enjoy!

What you’ll need

  • 1 lb. large shrimp, peeled and deveined
  • 0.25 cups minced shallots or onions
  • 1T minced garlic
  • 2 – 3T oil
  • 0.5t turmeric
  • 2 cups chopped tomatoes or 1 14-oz can chopped tomatoes, mostly drained
  • 0.5 cups water (omit if using canned tomatoes)
  • 1T fish sauce
  • 1 – 2 serrano chili, seeded and roughly chopped
  • 1 small bunch cilantro, chopped (optional)
  • Lime wedges (optional)

What to do

Heat the oil in a heavy frypan or wok over medium-high heat. Add the turmeric and stir, followed by the shallots. Fry the shallots for a few minutes until they’re softened, then add the garlic and mix it in. Continue frying for about another minute (careful not to scorch the garlic) before adding the tomatoes. Let the tomatoes simmer and cook until they’re softened—this will take a few minutes.

Add the water and fish sauce and bring it to a medium boil. Now add the shrimp. Cook the shrimp, mixing it in, until it begins to turn pink. Add the chili, mixing it in well. Cook the mixture for one more minute before removing the wok from the heat when the shrimp is fully cooked.

Immediately serve hot with cilantro, accompanied by rice and lime wedges.

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Fried King Oyster Mushroom Medallions

May 9, 2025 By Karl Leave a Comment

If you like fried white button mushrooms you will love these. Just take a giant king oyster mushroom, slice it, bread it and fry it. It’s simple as that.

King oyster shrooms are a little more dense and meaty than other mushrooms, and frying them gives a little bit of a consistency like starched, fried chicken, but no chicken taste.

These tasted great with a half-and-half Dijon mustard/honey dipping sauce.

What you’ll need

  • As many king oyster mushrooms as you want to chop and cook—about 10-15 slices per mushroom
  • Salt or ramen salt
  • 1 large egg, lightly beaten
  • Panko
  • Neutral oil for frying

What to do

Begin heating the cooking oil to 350 degrees F in whatever vessel you’ll fry the mushrooms.

Slice the mushrooms into 0.5-inch coins. Spread them on the cutting board and salt them.

In turn, dip each slice in the egg wash, then coat it with panko. Set them on a plate until you’re ready to cook.

When the oil reaches temperature, cook the medallions in small batches for about 3 – 4 minutes. Remove from the oil with a metal spider and let them drain on a rack or paper towels.

Serve hot with your favorite dipping sauce.

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Singaporean Lemon Chicken

May 2, 2025 By Karl Leave a Comment

This is a winning recipe because of the lemon sauce. Worlds better from what you get at a restaurant, this sauce isn’t sickly sweet or artificially flavored. With the sauce poured over the crispy chicken, it’s a masterpiece recipe.

For an even more flavorful lemon sauce, I recommend combining all of the sauce ingredients in a bowl and refrigerating them overnight. Remix before simmering.

What you’ll need for the chicken

  • 4 – 6 large chicken thighs, skinned, boned, trimmed of fat and cut into thirds
  • 1 large egg, beaten
  • About 0.33 cups corn or potato starch
  • Neutral oil for deep frying
  • Grated lemon zest (optional garnish)

What you’ll need for the lemon sauce

  • 3T lemon juice
  • 2T plumb sauce (we were out, so used spring roll sauce)
  • 0.75 cups water
  • 2t corn or potato starch
  • Pinch of salt
  • Half a lemon—skin scrubbed—sliced as thin as possible

What to do

Combine all the sauce ingredients in a small saucepan and set aside.

Begin heating the oil to about 350 degrees F. While it’s heating, in turn for each chicken piece, dip the chicken in the egg wash and dredge it in the corn starch. Put the pieces on a plate until the oil’s hot enough.

In small batches, carefully lower the chicken pieces into the hot oil and cook for about 5 – 7 minutes. When done, remove the pieces and let them drain on paper towels or a rack.

Bring the sauce to a low boil over medium heat, letting it cook for about 3 minutes. Add the chicken to a serving dish and pour the sauce over it. Garnish with lemon zest, if using, before serving immediately.

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Feral Cooks was developed by Karl and Philip, two expats who were introduced to each other by their wives while living in Japan.  Learn more →

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