The term "16-18 count fresh shrimp" refers to the size of fresh shrimp. In this case the shrimp would be medium sized, or it would take 16-18 of them with the shells and heads on to make a pound. All of the ingredients in this recipe can be found in major supermarkets. Serve this curry over cooked basmati rice.
When the aroma of this dish rises up from the cooking fire, it tantalizes the nostrils. For the best results, use a mortar and pestle to combine the ingredients but if you lack such simple tools, use a blender. We thank our friend Richard Sterling for this Cambodian recipe, gathered on one of his extensive Southeast Asian trips.
This recipe, by Chef Abdul Wahab of the Equatorial Penang Hotel in Penang, Malaysia, is a classic Malay dish that combines the heat of chillis with the nutty taste of peanuts and the exotic fragrances of the Spice Islands. Note: This recipe requires advance preparation.
Find more recipes and read about Dave DeWitt's Singapore trip in the article Singapore Fling By Dave De Witt
Pronounced "saa-tay", these very popular Southeast Asian snack foods make delicious appetizers or a great barbecue dish, and are made with a variety of meats and seafood. For this recipe I have used chicken, cut in traditional strips and threaded on wooden skewers. Substitute pork, or even chicken wings.
This sweet and sour fish sauce dip is made spicy with chopped chilies and garlic, while fresh-squeezed lime or lemon gives it a sour edge. Called nuoc cham or nuoc mam cham in Vietnamese, it is the ubiquitous condiment of the Vietnamese table. Drizzle it over grilled meat set atop thin rice noodles tossed with shredded vegetables for refreshing fare, perfect for summer.