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  3. แกงส้มดอกแคกุ้งแม่น้ำ
  1. Recipes - Over 400 food, dessert & drink recipes

แกงส้มดอกแคกุ้งแม่น้ำ

แกงส้มดอกแคกุ้งแม่น้ำ – - Recipe

The dish “Sour Curry with Sesbania Flowers and River Prawns” features a spicy and aromatic curry paste with a well-balanced tangy flavor from tamarind juice. It’s paired with nutritious sesbania flowers and succulent river prawns. Additionally, the flavors become even more rich and harmonious when reheated, making it perfect for enjoying warm.

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Ingredients

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Sour Curry with Shrimp and Sesbania Flowers

The dish “Sour Curry with Sesbania Flowers and River Prawns” features a spicy and aromatic curry paste with a well-balanced tangy flavor from tamarind juice. It’s paired with nutritious sesbania flowers and succulent river prawns. Additionally, the flavors become even more rich and harmonious when reheated, making it perfect for enjoying warm.

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Method

  1. Sour Curry with Shrimp and Sesbania Flowers

    • Soak the dried bird's eye chilies in water to soften them. Then squeeze out the water and remove the seeds slightly to clean them.
    • Blend the red bird’s eye chilies, shallots, garlic, shrimp paste, and fingerroot until smooth and well combined.
    • Bring water to a suitable boil, then add the finely blended curry paste. Stir-fry until the aroma is fragrant and spreads throughout.
    • Season with concentrated tamarind sauce (Knorr brand), fish sauce, and palm sugar. Taste and adjust until the flavor is sour with the tamarind aroma and well-balanced.
    • Add fresh white sesbania flowers and split river prawns, then wait until the prawns are cooked and firm, and the flowers are tender. Once done, it's ready to serve hot.
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