At the grocery store the other day, they had some particularly large shrimp, which are perfect for this recipe. Called “caramel shrimp” in The Vietnamese Collection cookbook by Jackum Brown, these are basically shrimp with palm-sugar sauce. And they’re really good. To make these, you’ll need the palm-sugar sauce, which is really easy to make:…
Shrimp with Peanuts, Black Pepper and Cilantro
This is a super-easy and flavorful dish from America’s Test Kitchen. What’s below pretty much matches their ingredients and instructions. This does cook up nicely, though I strongly recommend using a nonstick frypan for this recipe. A cast-iron frypan will not work. Note that salting the shrimp for a few minutes helps them stay plump…
Onigirazu
I guess I completely missed the existence of these for the past 25+ years. My foodie son asked me about making onigirazu, and I had no idea what they were. I had to look them up. Lo and behold, they actually come from a Japanese manga, Cooking Papa, whose lead character invents them. For tons…
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