Posts Tagged ‘shrimp’
One of my favorite past-times is walking around ethnic markets and picking up new ingredients. I went to the Asian food store in town and picked up this block of what was labeled “bean paste”. The ingredients were simple-soybeans, red pepper, and salt. When I tasted it, I knew I would be using it like I would soy sauce. Unlike soy sauce, however, it has an almost fishy kick to it. Pairing it with chili and tomatoes, like I did here, mellows out this fishy, yet delightfully umami, flavor.
Ingredients:
- 3 tablespoons vegetable oil
- ½ medium red onion, finely chopped
- 4 cloves of garlic, minced
- 5 dried chilies, or taste
- 4 medium tomatoes, diced
- 3 tablespoons bean paste
- 3 tablespoons raw demerara cane sugar
- ¾ pound tail-off shrimp, cleaned and deveined
- 5 ounces water chesnuts, sliced
- Salad greens
- Cooked brown rice
Directions:
- Heat oil. Cook red onion until slightly browned. Add garlic and chilies and cook for another 2 to 3 minutes over medium low heat.
- Add tomatoes and cook for 5 to 6 minutes or until mixture gets slightly dry. Stir frequently.
- Add in bean paste and raw sugar. Cook until it is thoroughly dissolved over medium heat.
- Add shrimp and cook until done. Stir in water chesnuts off heat. Ladle on top of salad and rice. Enjoy!
