Tom Yam Soup of Prawns and Sa Noh Flowers Fried Cakes
De Arbol (Capsicum Annuum) means tree like in Spanish. The plant has thick, upright, woody stems and the chile itself is narrow, curved and bright red in color. Believed to be closely related to the pequin, the De Arbol is thin fleshed, with tannic, smoky, grassy flavor and searing heat. This chile has a heat range of 7.5 on the heat scale of 1-10. De Arbol Chiles are comparable to a Cayenne Pepper. Scoville heat units 15,000 to 30,000.
Suggested Use:
De Arbol is a hot chile and a staple in Southwest kitchens. Add some heat to your next salsa or Mexican dish. Be adventurous and add them to your next stew or chili along with the other spices Add some heat to your next salsa or Mexican dish.
Ingredients:
150gr ground shrimp meat (about 1 cup)
150gr Sa Noh flowers (about 3 cups)
1 egg
1/2 teaspoon salt
1 tablespoon light soy sauce
1/2 tablespoon oyster sauce
1 tablespoon all propose flour
10 tiger prawns (head-on / shell-on / tail intact)
4 shallots
3 stalks lemon grass
4 cm long (1.5″) galangal root, sliced thin
3 tablespoons fish sauce
200 gr straw mushrooms (or oyster mushroom), cut into quarters
5-6 long dry chilies
5-15 bird’s eye or de arbol chiles (depends on how spicy you like it)
3-5 kaffir lime leaves
2 long coriander (saw coriander) or coriander
3 tablespoon lime juice
6 Sa noh flowers fried cakes
4 cups water
Instructions:
In a mixing bowl mix the Sa noh flowers, shrimp ground meat and egg. Add salt, light soy sauce, oyster sauce, and all purpose flour. Mix well all the ingredients. Heat oil in a pan. When hot, using a fork carefully lift the Sa noh cakes and lower them one by one to fry.Fry until the Sa noh cakes are deep golden in color. Remove from the pan and drain excess oil.The outside is crispy and the inside of the cakes is moist and soft. You would probably eat half of them right now before preparing the tom yam.
Method – Tom Yum Soup
Roast the dry chiles over low heat until slightly burn, set aside. Prepare the prawns. Discard the legs. Peel and devein. Squeeze and collect the fatty tomalley from the heads. Do not throw away the shells and heads. Set aside. Bruise the shallots and one stalk of lemon grass. Bruise the shallots and one stalk of lemon grass.
In a pot, bring water to a boil and add the shallots and lemon grass.Briefly and lightly, cook the prawns for 10-15 seconds until only 60% done. Briefly and lightly, cook the prawns for 10-15 seconds until only 60% done.
Remove the half cooked prawns from the pot and set aside. Remove the half cooked prawns from the pot and set aside.
Add the prawns heads and shells to the pot and cook only until the shells turn orange. Mix and press them but do not cook more than 3 minutes or you risk in damaging the delicate sweet taste of the broth. Strain the broth and discard everything but the liquids. Add the prawns heads and shells to the pot and cook only until the shells turn orange. Mix and press them but do not cook more than 3 minutes or you risk in damaging the delicate sweet taste of the broth. Strain the broth and discard everything but the liquids.
Bruise the remaining lemon grass and galangal.Add the lemon grass and galangal to the clear broth. Season with 1 tablespoon of fish sauce. Add straw mushrooms, and cook for couple of minutes until the mushrooms are done. Add straw mushrooms, and cook for couple of minutes until the mushrooms are done.
Add the roasted dry chilies to the pot.Return the prawns to the pot. Return the prawns to the pot. TURN OFF THE HEAT before seasoning to ensure the flavors will remain crisp and fresh. Crush bird’s eye chilies, keep them intact it will ensure that they will nicely float. Add the crushed chilies to the soup. Add hand torn kaffir lime leaves. Add roughly chopped saw coriander. Season with lime juice and the remaining 2 tablespoons of fish sauce. Transfer the soup to a serving dish.Just before serving add the Sa noh flowers fried cakes and enjoy your meal.
From thaifoodmaster.com