Banh xeo ("bahn SAY-oh") is a popular street snack in Vietnam, especially the south. The name means "sound crepe" and indicates the sound the batter makes when it hits the hot skillet.
Tag: Shrimp
Banh Xeo
Jhinga Goa Curry
(Indian shrimp in spicy coconut curry)
Goa curry, a fiery hot coconut curry with the sour punch of tamarind, is eaten in one form or another up and down the western coast of India.
Jambalaya
(American Cajun-Creole rice with chicken, shrimp and andouille sausage)
A classic of Cajun-Creole cuisine, jambalaya got its start in the French Quarter of New Orleans when Spanish immigrants cooked up a dish similar to their beloved paella from home.
Ukoy
(Filipino shrimp and sweet potato fritters)
Ukoy is a simple and flavorful Filipino appetizer. These fritters have a pleasant golden color from the sweet potato and annatto. Ukoy is usually made with unpeeled shrimp and the peel is eaten.
Vatapá
(Brazilian seafood stew with coconut milk)
Vatapá is a scrumptious seafood stew and is one of the classic dishes of Brazilian cuisine, hailing from Bahia state on the northeast coast where many of the dishes have African origins.
Wat Tan Hor
(Chinese shrimp chow fun with egg gravy)
In this kid’s favorite, chewy rice noodles are tossed with shrimp and scallions, then covered with a light, enriched gravy and tender poached egg.
Xihongshi Jiang Xia
(Chinese stir-fried shrimp in tomato sauce)
While ketchup may seem a surprising ingredient in Chinese food, it really is used in this dish and produces a very tasty and quite lovely sauce for stir-fried shrimp.
Penang Hokkien Mee
(Malaysian spicy shrimp and pork noodle soup)
Hokkien mee is actually the name for three different noodle dishes. In Penang, Hokkien mee is a steaming bowl of noodles and rich shrimp broth, studded with sliced pork, shrimp, vegetables and chiles.
Pad Thai
(Thai stir-fried rice noodles)
Pad thai is often considered the quintessential Thai dish. Pad thai is Thai fast food, tossed up in noodle shops or made on the street at innumerable pad thai carts.
