by  burpappetit

Type: Asian Recipes
Serves 4

Ingredients:

• 15 large banana prawns, deveined and leave shells on
•  10 fresh curry leaves
• 1 packet of cereal prawn mix (available at Asian Grocer)
• 1 egg yolk
• 3 red bullet chillies, sliced thinly
• 50g unsalted butter
• Vegetable oil

Method: 

1. In a wok, heat up oil for deep-frying the prawns.  Once you dropped a bread crumb and it starts to sizzle, gently drop the prawns into the oil with curry leaves.  Deep fry the prawns until it’s about 80% cooked and the curry leaves crisp up.

2. Drain the prawns together with curry leaves and set aside.  Pour away most of the oil and leave just about 1 tbsp oil in the wok because it’s been flavoured with the prawn.

3. Melt the butter in the same wok.  Once the butter is melted, put in the egg yolk and stir into the butter quickly with your wok spatula.  When the egg yolk starts to solidify, quickly add in the cereal prawn mix, sliced chillies and the crisply fried curry leaves.  Mix well thoroughly and stir fry until fragrant.

4. Add the prawns back into the cereal mixture and stir fry to coat the prawns evenly.  Once the prawns are cooked through and mixed well, dish them up into a plate.  Serve with steamed jasmine rice.

By SteamyKitchen

Type : Asian Recipes

Servings: 6  

Prep Time: 15 minutes Cook Time: 2 hours

Adapted from Nom Nom Paleo Cookbook by Henry Fong and Michelle Tam. This recipe makes a Vietnamese Pho Soup concentrate.
A tip for the Beef Eye of Round. The key to this is to very thinly slice. These slices will be added to each person's bowl RAW. When you pour the simmering hot pho broth into each bowl, it will cook the beef perfectly! To slice very thin, space the Eye of Round roast into the freezer for 20 minutes. This will firm up the roast and make it easier to slice very thin.
OR - sometimes you can find already-sliced beef at your grocery store. My store sells pre-sliced beef that you use for cheesesteak sandwiches. Even if it's not eye-of-round roast, just use what they are selling pre-sliced!

Ingredients:

• 3 whole star anise
• 2 tablespoons whole coriander seeds
• 1 cinnamon stick
• 3 whole cloves
• 1 green cardamom pod
• 2 tablespoons butter, divided (Non-Paleo version: cooking oil)
• 8 slices fresh ginger, unpeeled, 1/2 inch thick
• 1/2 large yellow onion, peeled
• 2 pound beef cross shanks, 1-1/2 inches thick
• 1-1/2 pound oxtails
• 1-1/2 pound beef brisket
• 3-1/2 tablespoons fish sauce
• 1 pound beef eye of round roast, very thinly sliced (keep refrigerated until ready to serve)
• 8 cups shirotaki noodles (Non-Paleo version: dried rice noodles)FOR THE TABLE:2 limes, cut into wedges
• 2 jalapeño peppers, sliced
• 1 bunch fresh cilantro
• 1 bunch fresh Thai basil (or regular Italian basil)
• 1 bunch fresh mint
• 2 cups bean sprouts
• Sriracha sauce (store bought or 20 Minute Sriracha Recipe)

Directions:

1. In a large saucepan over medium-high heat, add all spices and toast until they become fragrant. Take care not to burn them! Place them in a coffee filter or piece of cheesecloth and tie it up. Place the sachet into the pressure cooker pot.

2. In the same sauce pan over medium-high heat, add 1 tablespoon butter (or oil) and add onion and ginger pieces. Brown until there is a nice sear on them. Remove them from the pan and place them in the pressure cooker.

3. Sear the meat in batches: add the remaining tablespoon of butter to the pan and sear the shank, oxtail and brisket. You'll do this in batches, all in a single layer. Give everything plenty of space so that they SEAR and brown. Crowding the pan will not brown the meat. Sear each side, remove each meat from the pan and add them to the pressure cooker.

4. Cover the contents of the pressure cooker with water or up to the fill line. Set your pressure cooker to cook for 60 minutes. This means it will cook under pressure for 60 minutes. It will take time to build up pressure (usually 30 minutes) and additional time to release pressure after cooking (usually 30 minutes).
Approximately: 30 minutes to build up pressure + 60 minutes under pressure + 30 minutes to release pressure. Exact timing is really not that important - and also depends on your pressure cooker system. Follow manufacturer instructions.

5. Once finished cooking and safe to open, open the pressure cooker and using a fine mesh or ladle, remove the top layer of fatty liquid that has accumulated on the surface of the broth and discard (there will be lots of it.) Remove the onion, ginger and spice sachet and discard. Remove the meat to your cutting board. Shred the brisket using two forks. Remove any other meat from bone.

6. The resulting broth is a concentrate. Dilute the pho concentrate with 4-6 cups of water. Season the Pho broth with fish sauce. Taste and add additional fish sauce if needed. Bring to a simmer on stovetop right before you are ready to serve.

Assemble the Pho Bowls:
Serve to order. In a large bowl for each person, add shirotaki noodles and meat (including the sliced eye of round). Pour the just-simmering hot broth into each bowl. Hot broth will cook the sliced eye of round. Serve with the remaining sides a la carte so each person can add whatever they'd like to their soup.

Vietnamese Pho Pressure Cooker (Noodle Soup) Recipe Video

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By SteamyKitchen

Type : Asian Recipes

Servings: 4 

Prep Time: 10 minutes Cook Time: 8 minutes

Ingredients:

• 1 pound dry rice noodles (about 1/4" wide)
• 1 tablespoon cooking oil, divided
• 1 pound raw shrimp, peeled and deveined
• 1 egg, beaten
• 2 cloves garlic, finely minced
• 1/4 pound snow peas, sliced diagonally lengthwise
• 8 ounces bean sprouts
• one 8-ounce jar prepared Pad Thai sauce
• 1 tablespoon water
• optional toppings: Sriracha hot chili sauce, torn fresh cilantro, lime wedges, chopped peanuts

Directions:

1. In a large bowl, fully submerge the dry rice noodles in hot tap water (not boiling, just hot to touch). Let them soak for 8-10 minutes. Drain and set aside.

2. In a wok or large saute pan over high heat, add just half of the cooking oil. When the oil is hot, swirl it around the bottom of the pan and add the shrimp in a single layer. Let cook for 2 minutes. Try not to move the shrimp too much, let them develop a sear and then flip to sear the other side for an additional minute. The shrimp should be half-cooked. Remove the half-cooked shrimp to a bowl and set aside.

3. Keep the pan on the stove and add the beaten egg to the pan, stirring constantly to fry quickly. Remove cooked egg to the same bowl as the shrimp.

4. Turn the heat down to medium-low and let the pan cool down a bit. Swirl in the remaining cooking oil. Add the garlic to the pan and stir fry until the garlic becomes fragrant, about 30 seconds. Add the snow peas and bean sprouts and stir fry for another minute. Add the sauce to the pan from the jar. To get every bit of sauce from the jar, add a tablespoon or so of water, close lid, shake jar and pour that into the pan. Add the drained noodles into the pan. Turn the heat back up to medium-high. Stir to combine.

5. The moment the sauce begins to simmer, add the shrimp and egg back into the pan and stir fry everything until the shrimp are fully cooked through, about another minute. Add optional garnishes and serve immediately.