Shrimp, Fennel and Star Anise

A variation on the 'Shrimp and Fennel' recipe.
Ingredients; shrimps 16, fennel bulb 1, chilli flakes 1 tsp, juice of 1 lemon, honey 1tbsp, sunflower oil 2tbsp, little nob of butter, black pepper, salt, fish sauce 1 tbsp, Star anise 4, Ouzo 2 tbsp, water 10cl.

Chop the fennel bulb into small bits. Chop some of the top green very fine (2 tbsp) and set aside.
Heat a frying pan, add 1 tbsp oil and butter. Add cleaned shrimp, season with black pepper and salt, fry one to two minutes each side. Set aside.
Heat a wok, add 1 tbsp oil and add the chopped fennel. Stir fry on medium heat until almost soft (with a bite) if necessary, add some water while stir frying. Add chili flakes, half of the lemon juice , honey, fish sauce, Ouzo and star anise. Fry for a minute and add the shrimp. Fry for 2 more minutes, taste and add more lemon or honey. Serve, dressed with the chopped green of the fennel.
You can serve it with noodles or steamed rice. I like it with some naan bread.

Shrimps and Fennel

Ingredients; shrimps 16/20, fennel bulb 1, red chilli pepper 1 or 2, juice of 1 lemon, honey 1tbsp, olive oil 2tbsp, little nob of butter, black pepper, salt, fish sauce

Chop  the fennel bulb into bite size bits. Chop some of the top green very fine (2 tbsp) and set aside. Heat a frying pan add 1 tbsp oil and butter. Add cleaned shrimp, season with black pepper and salt, fry one to two minutes each side. Set aside.
Heat a wok add 1 tbsp oil and add the chopped fennel. Stir fry on medium heat until almost soft (with a bite) if necessary add some water while stir frying. Add chili pepper, stir fry for one minute. Add lemon juice, honey and fish sauce. fry for a minute and add the shrimp. fry for 2 more minutes and serve. Dress with the chopped green of the fennel.
You can serve it with noodles, I like it with some naan bread.

Shrimp, tomato and garlic

Ingredients: olive oil 2tbsp, olive butter 1tbsp, 12 large peeled shrimp, 2 tomatos, 1 red chili pepper, 1 shallot, 3 garlic cloves, black pepper, salt, 10 cl white wine, chopped parsley 2 tbsp, shrimp paste 1 tsp

Heat a non stick frying pan. Add olive butter 1 tbsp. Add the finely shopped shallot and chili pepper. Fry until the shallot turns glazy. Add the wine and after a few minutes add the diced tomatoes and finely chopped garlic. Add the shrimp paste, ground black pepper and salt. Simmer on a low fire until the sauce starts to thicken. Add the shrimp and cook until they are done. Now add olive oil and parsley. Let it simmer for 1 more minute, stir and serve with sliced baguette.

recipes: Shrimp curry with eggplant.

Ingredients: 1 small onion, 2 small eggplants, 2 garlic cloves, sunflower oil, lemongrass 2 stalks, half a lime, ginger about 2 cm, coconut milk 25 cl, 10 big shrimps, fish sauce 2 tbsp, light soy sauce 1tbsp, dark brown sugar 1 tbsp, panang curry paste 3 tbsp, tomato puree 1 tbsp, lime leaves 5

Cut the eggplants into 4 parts and fry in 3 tbsp of sunflower oil until soft and golden brown. Meanwhile cut the onion roughly, slice the ginger and fry in a wok (1 tbsp sunflower oil) for a few minutes. Add the curry paste, coconut milk and tomato puree and bring to the boil. Smash the garlic and lemongrass (to release more taste) and add. Now add lime juice from half a lime, sugar, soy sauce and fish sauce and let it simmer for 5 minutes. Throw in the cleaned shrimp and let them simmer until done. Put out the fire and add the shredded lime leaves. Serve with the eggplant and rice. 2 portions.

recipes: shrimp & pineapple noodles

Ingredients:
16 Shrimps, 1 long sweet pepper, 1 red onion, 3 cm of fresh ginger, 2 stalks of lemongrass, 4 slices of pineapple, 2 spring onions, 2 red chili peppers, 4 tbsp cornstarch, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp fish sauce, 10 cl pineapple juice, 1 tsp palm sugar, sunflower oil.

Clean the shrimp and dust with cornstarch. Fry in oil and put aside. Slice the ginger in very tin 3 cm long strips and fry until crisp and golden brown. Put aside. Slice the red chili peppers, sweet pepper, onion and pineapple.
Boil water and add the noodles, cook until ready. Meanwhile heat the wok add 2 tbsp of oil and add the chili peppers. Fry for a minute and add onion sweet pepper and pineapple. Now add the smashed lemongrass, Smashed it will release more flavour. After a few minutes add pineapple juice, light and dark soy sauce, fish sauce and the sugar.If your pineapple juice is sweet add a little lime juice as well.
drain the noodles and dress the plate and add the sliced spring onion.

recipes: tom yum shrimp

Noodle soup with shrimp my way, spicy and a bit sour the way I like it.

Ingredients: sunflower oil 2tbsp., fresh Ginger 2cm, Sambal oelek 1tbsp., sweet pepper 1/2, garlic 2 cloves, springonion 2, Stock from a cube (tom yum flavour), noodles 1 pac (tom yum flavour), shrimp 12, fish sauce 2 tbsp., light soy sauce 2tbsp., lime 1, palm sugar, lime leaves 5, pak soy

Heat the oil and add sambal, fry for 1 min. Ad the roughly shopped pepper and sliced ginger fry for a few more minutes. Then add the stock. Bring to the boil with the spices from your noodles. Next the garlic (just bash it), noodle, shrimp, sugar and lime juice. Taste it and add fish sauce and soy sauce. If you want you can use more sugar or lime. Stop the heat and finish of with the spring onion and the shredded lime leaves. Serve hot with some paksoi or cabbage. Serves two.
It is up to you how sour and spicy you like it.

recipes: Tom Kha with shrimp (koeng)

Ingredients; Lemongrass 1stalk, 3cm fresh ginger, 3 red chili peppers, 4 Kaffir leaves (lime), 400cc stock (1/2 cube fish stock + 1/2 cube tom yum stock), 100gr mushrooms. 1 lemon, fish sauce 3 tbsp, 150 cc coconut milk, 12 big shrimp, 200 gr white fish fillet, 2 springonions, 6 cherry tomatoes, sugar 1 tbsp.

Take a wok or cooking pot and add the stock, chopped ginger, sliced chili peppers, fish sauce and bashed lemongrass bring to a boil. Cook for about 5 to 10 minutes. Add the mushrooms, coconut milk, sugar, lemon juice and lemon zest let it simmer for a few minutes. Cut the white fish in four even pieces. Up to you if you peel the shrimp or not. Let the fish and shrimp simmer in the soup until ready. Take the soup of the fire and add shredded kaffir leaves and sliced spring onion. Serve with rice.