These fried shrimp are BIG on flavor! Frying them in coconut oil adds a hint of sweetness to the light and crispy coating.

Buttermilk: Buttermilk is a key ingredient in many recipes—from pancakes to fried chicken—and ... mix the buttermilk and ...

Simmer until broth has a strong, clean shrimp flavor, about 20 minutes. Season with salt to taste. If time allows, turn off heat and let shells sit in stock for a few hours or overnight, in the ...

Khao thom gets a loving tribute in Chutatip "Nok" Suntaranon’s forthcoming cookbook, ‘Kalaya’s Southern Thai Kitchen’ ...

This recipe ... to the fried rice when it’s almost ready, so they just heat through. You can also use another type of raw seafood (or small pieces of raw meat) in place of the shrimp, or ...

Squeeze over a little more lemon juice and taste to check the seasoning. Remove from the pan ... onto a serving plate and top with the pan-fried salmon. Garnish with lemon wedges.

Saewoo Bokumbop is a popular shrimp fried rice dish that widely available in Korean/Chinese restaurants everywhere. It’s a common restaurant or home prepared dish during lunch or dinner that is quite ...

I'm the type of person who plans all my trips around food experiences, so visiting "landmarks" usually revolves around iconic ...

then drain and pat dry with paper towels before frying them in a little oil as instructed in the recipe. You can use whatever type of fermented shrimp paste you have on hand. The more liquid type ...