Eggs with Shrimp & Beef
A savory mixture of rice, beef, and shrimp—tossed with slender strips of egg omlet.
Rice: cook rice according to package instructions. Set aside.
Beef: Puree in food processor onions, garlic, and shrimp paste; then sauté mixture in 2 T of oil in skillet or wok. Add beef strips, stirring and cooking for 4 minutes.
Assembly: Add remainder of oil and whole shrimp, stirring for 2 minutes to coat shrimp; then add cooked rice, scallions, and cook 3-5 more minutes, till shrimp is translucent and meat is cooked but tender Stir in omlet strips and soy sauce.
Serve: stir final mixture, and serve in a large bowl or platter topped with onion rings and cilantro.
Tips & Glossary
Southeast Asian cuisine seeks a balance of hot, sour, sweet, and salty—all in a single dish. Adjust to suit your taste perferences.
Fish Sauce: a liquid made of fermented anchovies and bottled (like soy sauce).
Galanga: a root related to ginger though with deeper tones of citrus and pine. Tough to slice...use a sharp knife. (If galanga is not to be found, use ginger root.)
Lemon Grass: tall, stalky, critus-flavored grass. Prior to cooking, pound or crush gently to release flavor.
Rice Sticks: aka rice noodles or vermicelli; thin dried noodles from rice flour. Soak before using, about 1 hour, or less, (depending on how soft or chewy you like your noodles.)
Shrimp Paste: fermented, ground shrimp. It carries a pungent aroma but is essential in cooking.
Tamarind: tropical tree grown in Africa and Asia; its fruit pulp is used as souring agent. It’s also found in Worcestershire sauce and some ketchup.
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