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Recipe from ‘Nuts’ by Avner Laskin
Fish sauce, or nam bplah in Thai, is an essential ingredient in Thai cooking.
• 1 pound medium shrimp, cleaned
• 1/2 pound calamari rings
• 2 tablespoons Thai fish sauce (available in Asian groceries or online)
• 1 tablespoon hot chili sauce
• 1 tablespoon rice vinegar
• 2/3 cup roasted cashew slivers
• 2 tablespoons scallions or spring onions, finely chopped
• 1 tablespoon cilantro
• 1 tablespoon fresh basil, coarsely chopped
• 1 tablespoon fresh ginger, grated
• 1 tablespoon sesame oil
1. Fill a large pot with water and bring to a boil over high heat.
2. Add the shrimp and calamari and cook for 3 minutes. Remove and transfer to a large bowl.
3. Add the remaining ingredients, except for the sesame oil, and mix well. Let stand for 15 minutes.
4. Transfer to serving dishes, and drizzle sesame oil over each portion.
5. Serve immediately, or store in an airtight container in the refrigerator for up to 24 hours and serve at room temperature.
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