As featured in episode 611.
Ingredients
When I was growing up in Bombay, this was a very common lunch dish at our house.
If I ever open a restaurant, this will be one of the top items on my menu.
I use medium-size raw shrimp and puree the tails in a food processor, then combine the puree with pieces of the shrimp to form thick burgers.
This is a superb summery lunch recipe that tastes great both hot or cold.
Fried shrimp, coated with puffy Japanese panko crumbs? One of the world's great crunchy treats, to be sure!
Shrimp cooked in caramel sauce (tom kho) is among my favorite Viet comfort foods.
This is somewhere between a soup and an appetizer.
If there is one recipe in this book guaranteed to have your family moaning with gratitude, this is it. After eating these shrimp a five-year-old has been known to say, "Wow, Mom, thanks!" And they've driven a grown woman to shamelessly lick her plate -- in front of everyone. Our only caution is follow the directions to the letter. There is a fine line between caramelization and cremation.