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| Shrimp & Mushroom over Rice ~ Khaw Rad Na Koong ~ Thailand ~ Another fine shrimp recipe from Thailand. 2 cups cooked rice - long grain 1 tbsp garlic, minced ½ cup shrimp, shelled, deveined, and cleaned ½ cup Enoki mushrooms ~ A small Japanese mushroom. White long stems, excellent in soup and stir-fry. 3 black mushrooms - (Shiitake or Chinese black mushrooms) 1 tbsp oyster sauce - store bought or homemade ½ tbsp fish sauce Thailand = nampla or nam prik, Filipino = patis, Cambodia = tektri, VietNam = nouc mam 3 green onions cut into 1 inch lengths 1 tbsp cornstarch dissolved into 2 tbsp water ½ cup water dash of pepper fresh coriander sprigs for garnish 2 tbsp vegetable oil 1. Trim the Enoki mushrooms, wash and drain. 2. Press the rice into a wet mold. ( I use a small bowl. ) Invert on to serving plate. 3. Heat oil in a wok over medium heat. Stir-fry garlic until light brown (do not allow to burn). Add shrimp, cook until shrimps turns pink. Add Enoki mushrooms, black mushrooms, oyster sauce, fish sauce, sugar and water. 4. Cover and simmer for 2 minutes. 5. Add green onions and dissolved cornstarch. Stir until thickened. 6. Spoon over rice. Garnish with sprigs of coriander, season to taste with black pepper. |