Those would be a taco and a tostada with sauted shrimp, a sweet and sour crunchy salsa, and avocado cream spiked with lime Cholula!
The salsa has green mangos, ripe mangos, jicama, shallots, cilantro and lime juice. I took out the green mango from my submission for the recipe competition but that was just catering to the competition. Green mangos are so good and they are a perfect match for the creamy avocado that rounds up all the flavors!
This was my recipe submission for a competition. Let’s see what happens!
Great fresh water shrimp in Bangkok!
The world of jelly, gooey and chewy substances never ceases to surprise a Western palate. You have crunchy cashews with shrimp, mushrooms and sea cucumbers! Sea cucumber — talk about melt in your mouth!
Tom yum with fresh young coconut, shrimp and mushrooms
I love my tom yum with a kick. I want to shed some tears and sweat like I’m running a marathon. But when I want the scale to tilt towards a balance, I’ll add coconut water and the meat of the custardy, sweet young coconut… It not only absorbs the flavor but, combined with the shrimp’s sweetness, brings out the lemongrass, lime leaf and galangal flavors in front of the spiciness…
I’d never had young coconut in my tom yum. It’s delicious.
Pick your fish and have it cooked at Fort Kochi!
I started with tiger prawns — stuffed with a paste of freshly grated coconut, turmeric and garlic and seared on the tawa — the convex Indian griddle.
Fish Market, Fort Kochi, Kerala
A great coconut, green chili, and kokam shrimp curry served with mint paratha. Kokam is a sour taste inducing fruit used in a similar fashion to the tamarind.
At Anjuna Beach, Goa, India
One of the most refreshing thing about coconut curries in India is that they are made with freshly grated coconuts! We grate them at the restaurant on a daily basis. It adds a pleasant texture and sweetness without adding all the heaviness I often feel with coconut curries I eat in the US. The kokam sourness and the coconut sweetness in combination is reminiscent of yogurt.
Shrimp salad with mangoes and avocados: Prepare half inch squares of two avocados and two mangoes; dice a medium sized white onion; fine chop half a bunch of cilantro; halve 1-2 cups of firm cherry tomatoes; thaw and halve 1 lb of 28-32 ct shrimp; squeeze the juice of three limes, combine with a table spoon of olive oil and a table spoon of apple cider vinegar. Season with salt and fresh ground pepper