Camaroon
250g medium-sized shrimp, with head and shell intact, cut along the back
3 tablespoons of oil
1 tablespoon of finely chopped onion
1 teaspoon of grated lime zest
2 teaspoons of chopped green cilantro
2 tablespoons of chicken broth
1/2 teaspoon of fish sauce (Nam Pla)
1/2 teaspoon of garlic-ginger paste
1 lime
Black pepper to taste
Paprika, optional
Dente of garlic, 2
Ginger, 3 teaspoons, finely chopped
Chicken broth
300g chicken with bone and skin
4 cups of water
Salt, black pepper, onion, and paprika
Camaroon
250g medium-sized shrimp, with head and shell intact, cut along the back
3 tablespoons of oil
1 tablespoon of finely chopped onion
1 teaspoon of grated lime zest
2 teaspoons of chopped green cilantro
2 tablespoons of chicken broth
1/2 teaspoon of fish sauce (Nam Pla)
1/2 teaspoon of garlic-ginger paste
1 lime
Black pepper to taste
Paprika, optional
Dente of garlic, 2
Ginger, 3 teaspoons, finely chopped
Chicken broth
300g chicken with bone and skin
4 cups of water
Salt, black pepper, onion, and paprika
Garlic-Ginger Paste
Mash the garlic and ginger together in a mortar (or processor) until it forms a firm paste
Add 1 tablespoon of oil and mix well
Chicken Broth Preparation
Place chicken into a pot with water, salt, black pepper, onion, and paprika
Bring to a boil for approximately 40 minutes
Remove any scum that forms on the surface of the liquid as it cooks
When the broth is ready, remove the chicken from the pot and strain the broth through a fine-mesh sieve into separate containers
Srimp
Heat oil in a wok (or large skillet) over medium-high heat
Fry the shrimp until golden brown
Add chopped onion and garlic-ginger paste
Stir-fry for approximately 1 minute
When ready, season with fish sauce Nam Pla and black pepper
Add lime zest and cilantro
Serve hot with chicken broth
Garnish with lettuce leaves, a cut lime wheel, and paprika
