Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, thai-korean inspired preserved shrimp (gejang style koong chae nam pla). It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Explore our favorite Asian-inspired shrimp recipes, featuring spicy Szechwan, Indian curries, Thai-style grilled, Korean-style fried rice, and more. This quick, spicy Szechwan-style shrimp recipe pairs fresh shrimp with ginger, soy sauce, garlic, crushed red peppers, and a little ketchup. Live octopus might be the most interesting seafood in Korea but Raw Marinated Crab and Shrimps are higher on the exotic list.
Thai-Korean Inspired Preserved Shrimp (Gejang Style Koong Chae Nam Pla) is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Thai-Korean Inspired Preserved Shrimp (Gejang Style Koong Chae Nam Pla) is something that I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook thai-korean inspired preserved shrimp (gejang style koong chae nam pla) using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Thai-Korean Inspired Preserved Shrimp (Gejang Style Koong Chae Nam Pla):
- Take 3/4 pounds raw head-on shrimp, body peeled and deveined, front legs trimmed off
- Prepare 1 jalapeño, thinly sliced
- Take 1 habanero, thinly sliced
- Make ready 2 cloves garlic, thinly sliced
- Make ready 2 chiles de arbol, thinly sliced
- Prepare about 1.5" knob of ginger, peeled and finely julienned
- Get 1 teaspoon crushed chili flakes
- Make ready optional: 2 dried Kaffir lime leaves, finely julienned
- Make ready the zest and juice of 1 Kaffir lime (or a regular lime if that's what you've got)
- Take 1/4 cup + 1 Tablespoon fish sauce
- Take 1 Tablespoon soy sauce
- Prepare 2 Tablespoons water
- Get 2 Tablespoons sugar
It's all garnished with a sprinkle of black and white sesame seeds for nutty flavor and a bit of crunch. Shrimp in fish sauce or Koong Chae Nam Pla is good savory eaten with alcohol drinks. Yangnyeom gejang (양념게장) is a spicy marinated raw crab dish. It's salty, spicy and slightly sweet.
Instructions to make Thai-Korean Inspired Preserved Shrimp (Gejang Style Koong Chae Nam Pla):
- In a medium bowl, combine fish sauce, soy sauce, water, sugar, and lime zest and juice, and stir until all sugar is dissolved.
- Put shrimp and rest of ingredients in a tight lidded container or mason jar, and pour brine over all of it.
- Using a spoon, press down on the top to submerge ingredients on top in the brine.
- In 6 hours or so, redistribute the ingredients so the stuff on the top is now on the bottom. (So everything gets evenly brined and preserved.)
- Refrigerate a minimum of 24 hours before enjoying with steamed rice. Keep refrigerated between consumption.
- Enjoy!
Ganjang Gejang (Raw Crabs Marinated in Soy Sauce) - Korean Bapsang. "Nam Prik" is a spicy dip that's a staple in Thai meals. Restaurants shy away from putting nam prik on the menu because they can be a bit of an acquired taste, but the one I am sharing with you today is what I consider a "beginner's nam prik" because it is easy to make and easy to love with very simple. A quick prawn recipe loaded with BIG flavours! Seared prawns smothered in a spicy, sticky Asian sauce, these Asian Chilli Garlic Prawns will have you smacking your lips in utter satisfaction, feeling like you've just dined at a fancy modern Thai restaurant. In Korea, there are numerous gejang specialty restaurants serving both types of gejang, but we are not as lucky here in the U.
So that’s going to wrap it up with this special food thai-korean inspired preserved shrimp (gejang style koong chae nam pla) recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
