Minggu, 20 Maret 2011

Dried Shrimp Scrambled Eggs

Dried shrimp are salted, shelled and reduced versions of fresh shrimp 
with much concentrated flavor.
 1001 Foods You Must Taste Before You Die states that they can be rehydrated in rice wine or water and the liquid it has soaked in, which has absorbed the flavor, and can be added to the dish. Dried shrimp do pack a wallop of taste and they can be quite overwhelming in any quantity. 
Taking direction from 1001, I took some dried shrimp and began rehydrating it in rice vinegar (it just occurred to me in writing this that it suggested rice wine and I used rice vinegar instead - oh well), 
then added some spicy chili paste to the mixture. 
I added several eggs to some lotus root already frying in some olive oil and then added the shrimp mixture to it. 
It was an interesting dish - certainly not a gastronomic homerun, but it was better than a bunt. It allowed me to do some experimenting with both the lotus root and the dried shrimp and test their properties and it was a more than adequate meal. I love expanding my taste palette. The dried shrimp pushes the food across a boundary into waters only normally navigated by Asians. It is a boundary I hope to cross more and more as I gain greater familiarity and appreciation for Asian cuisine.  

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