Dish of Shrimp with Chinese Broccoli
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Shrimp with Chinese Broccoli


Thailand   -   Kung Phat Pak Ka Na
Serves:
Effort:
Sched:
DoAhead:  		 2 w/rice
**
45 min
Prep		 Shrimp with plenty of greens and an interesting taste contrast. The pattern recipe adds 2 T dark sugar but I don't consider it at all necessary - Asians tend to seriously overdo sugar.

12
12
3
2
3
1/4
1-1/2
------

------
oz
oz
cl

T
c
T
---

---
Shrimp
Chinese Broccoli (1)
Garlic
Red Chili (2)
Yellow Bean Sauce (3)  
Stock
Oil
-- Garnish --
Cilantro Leaves
-- Serve with --
Jasmine rice,
Chili Vinegar (4)
Prep   -   (25 min)
  1. Shell SHRIMP, you can leave the tails on.
  2. Separate BROCCOLI leaves and tender tips from the thicker stems. Tear larger leaves into convenient strips. Slice stems diagonally, starting 1/4 inch thick at the thick end increasing to 1 inch at the thin end. Keep Stems and Leaves separate.
  3. Crush GARLIC and chop small.
  4. Cap and core RED CHILIS and slice thin. Leave the membranes in if you want a little heat, scrape them out if you want no heat.
  5. Mix all Yellow Bean Sauce, Stock and Fish Sauce.
Run   -   (20 min)
  1. In a wok or large sauté pan heat OIL and fry Garlic until you see a touch of color, then stir in Broccoli Stems and fry stirring about 3 minutes.
  2. Stir in Broccoli Leaves until coated with oil and wilting.
  3. Stir in Stock Mix, bring to a boil and simmer covered for until Broccoli Stems are crisp tender, stirring now and then.
  4. Stir in Shrimp until just cooked through, about 2 minutes.
  5. Stir in Red Chilis and take off the heat.
  6. Serve garnished with Cilantro Leaves, and along with plenty of steamed Jasmine rice. I like some Chili Vinegar Sauce to hot it up a bit.
NOTES:

  1. Chinese Broccoli:

      [Gai Lan]   This green has become common at farmer's markets and Asian markets in California. It is quite similar to Italian Rapini, but leafier. It's actually Broccoli, while Rapini is a turnip green. For details see our Chinese Broccoli page.

  2. Red Chilis:

      Around here we all use Red Fresnos, but other medium hot red chilis will work fine. For details see our Thai Chilis page.

  3. Yellow Bean Sauce

      This is a very widely used ingredient in Thai and Vietnamese cooking. It's the ugly brown one you want to use. For details see our Yellow Bean Sauce page.

  4. Chili Vinegar Sauce:

      This is one of the indispensable Thai table condiments. It's easy to make by our recipe Chili Vinegar Sauce:.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
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