Keang Chu-Chi Goong: Chu-Chi Shrimp
Serves: 3
Kendrick Gleason
1 January 1970
Based on User reviews:
54
Spice
66
Sweetness
62
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1
Sea Salt6 cloves
Garlic (minced)1 tsp
Galangal (minced)1 tsp
Shrimp Paste (fermented)2 cups
Vegetable Oil2 tbsps
Fish Sauce (namm pla)2 tbsps
Palm SugarDirections:
1
Massage the shrimp with a few pinches of sea salt and place in a colander in the sink to drain for 10 minutes
2
Rinse with cool water and dry thoroughly with paper towels
3
In a 12-inch skillet, heat the oil over high heat for 2 minutes to 325 degrees
4
(You can also test for readiness by dipping the tip of a wooden spoon into the oil; if bubbles form around it, the oil is ready for frying
5
) Deep-fry the shrimp until golden, 1 to 2 minutes
6
Remove with a slotted spoon and drain on a tray lined with paper towels
7
Cover lightly with more paper towels and set aside
8
In a 12-inch skillet, mix the 2 cups coconut cream with the chile paste and set over high heat
9
Cook, stirring to prevent the paste from burning, until the mixture begins to bubble, about 2 minutes
10
Lower the heat to medium-high and continue to cook, stirring occasionally, until the mixture thickens and the oil separates, releasing tiny bubbles the color of the chile paste, about 7 minutes
11
Add the fried shrimp, stirring to coat well, increase the heat to high, and season with the fish sauce and palm sugar
12
Cook, stirring well, for 1 to 2 minutes, then transfer to a serving platter
13
Garnish with the fresh chile slivers, mint leaf strands, and kaffir lime leaf strands
14
Using a mortar and pestle, pound the sea salt and garlic into a paste
15
One at a time, add the cilantro roots and stems, chiles, dried shrimp, if desired, the peppercorns, caraway seeds, galangal, lemongrass, lime zest, and shallots in sequence, adding each new ingredient only after the previous one is pureed and incorporated into the paste
16
Add the grated coconut and mix well, then add the fermented shrimp paste and mix well
17
The chile paste can be stored in the refrigerator for at least 1 month
18
Yield: about 3/4 cup Fresh Unsweetened Coconut Cream and Milk: Fresh unsweetened coconut cream and milk are called for in many of these recipes
19
After peeling the dark skins off the chunks of white meat, cut the meat into 1 to 2-inch chunks and place them in a heavy-duty food processor fitted with the steel blade
20
(If the coconut meat has been frozen, thaw it completely before slicing and grinding
21
) Grind for 30 to 60 seconds
22
Pause to scrape down the sides of the processor bowl; then pulse and blend until the meat turn to pulp
23
Add 1 cup warm water and process for 30 seconds
24
Transfer the coconut meat and liquid to a large mixing bowl, preferably one with a spout for pouring
25
"Milk" the coconut - that is, massage and squeeze the meat at least 89 times
26
This is a Thai ritual believed to produce a rich and creamy coconut milk
27
It works! Place a fine-mesh strainer, potato ricer, or bouillon strainer over another large mixing bowl
28
Pour the coconut cream and meat into the strainer, then press firmly to extract the liquid from the pulp
29
Refrigerate the liquid for at least 1 hour
30
The thick cream will coagulate on top, leaving the whey, or milk, in the bottom of the bowl
31
Skim off the thick cream into a resealable plastic bag or plastic container and refrigerate or freeze
32
Meanwhile, put the coconut pulp back into the first mixing bowl
33
Pour 3 cups of warm water over the pulp, and massage and squeeze the coconut meat another 89 times
34
Strain the liquid into another bowl, as before, and refrigerate the liquid for at least 1 hour, giving the thick cream time to rise to the top
35
Skim off the cream and combine with the thick cream extracted from the first milking
36
Pour the thin whey into a separate glass or plastic container and refrigerate until ready to use
37
Cooks Note: More cream that can be used as cooking oil can be extracted from the thin whey after the second milking
38
Boil the milk gently in a large saucepan for 5 to 7 minutes
39
When the cream rises to the surface, skim it off and use as cooking oil to stir-fry chile or spice pastes
40
Then thin milk can be used for a broth to cook and tenderize meat