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Friday, May 15, 2009

Thai Coconut Shrimp

Tonight's amuse is a spicy, flavorful little bite. Its a 71-90 shrimp cooked in sweet Thai chili sauce, with scallions and agar agar. I am serving this cold. The agar agar turns the mixture into a "shrimp jelly" style component. I made both red and yellow curry coconut sauces. The shrimp rests on a fried won-ton circle and its garnished with toasted coconut and fresh cilantro. As and entree this might be a little too spicy for some, but as one bite to stimulate the appetite, it works well. The coconut curries are well rounded sauces with just a little heat.

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