Thai shellfish recipes
14 Thai shellfish recipes, each written for this site and each saying what its method turns on.
- Chim chum, sourced from Thailand. A clay pot of herb broth on the table, with raw meat dipped in a few slices at a time. Pork, Shellfish, Egg.
- Khao chae, sourced from Thailand. Cooked rice rinsed until the water runs clear and served in scented iced water, with side dishes. Pork, Shellfish, Egg.
- Khao khluk kapi, sourced from Thailand. Shrimp paste rice served with its garnishes separate, mixed by whoever is eating it. Pork, Shellfish, Egg.
- Kuaitiao khua kai, sourced from Thailand. Noodles fried almost dry over a low flame for a long time, so they catch rather than steam. Chicken, Shellfish, Egg.
- Kung chae nampla, sourced from Thailand. Raw marine prawns butterflied and dressed to order, with the sauce made before they are cut. Shellfish.
- Mamuang nampla wan, sourced from Thailand. Sour green mango with a thick caramelised fish sauce dip, reduced and cooled before serving. Shellfish.
- Mi krop, sourced from Thailand. Vermicelli fried to a crisp nest and tossed in caramel at the last second, eaten immediately. Pork, Shellfish, Egg.
- Miang kham, sourced from Thailand. Raw bits wrapped in a leaf one at a time, with a thick sauce reduced until it coats. Shellfish.
- Mu kratha, sourced from Thailand. A domed pan grilling meat in the middle while a moat of broth cooks everything else. Pork, Shellfish, Egg.
- Oyster omelette, sourced from Thailand. A starch batter fried to a crisp sheet before the egg goes on, with the oysters added late. Shellfish, Egg.
- Pad thai, sourced from Thailand. Rice noodles soaked rather than boiled, cooked two portions at a time in a sauce made first. Shellfish, Egg, Tofu.
- Som tam, sourced from Thailand. Green papaya pounded rather than tossed, so the shreds bruise and take up the dressing. Shellfish.
- Thai suki, sourced from Thailand. A plain clear hotpot whose entire character is in the sauce, not in the broth. Pork, Beef, Shellfish, Egg, Tofu.
- Tom yam kung, sourced from Thailand. A clear hot-sour prawn soup built on a stock made from the prawn heads and shells. Shellfish.
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