Tips
Category
Ingredients
| 2 tbsp | olive oil |
| 1/2 cup | finely chopped shallot |
| 2 cloves | garlic |
| 3 cups | water |
| 2 | chiles |
| 2 pounds | assorted seafood (mussels, shrimp, and crab) |
| 5 | lime leaves |
| As needed | coriander leaves |
| As much as needed | salt and sugar |
Instructions
- 1
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In a 5-quart saucepan, heat the olive oil over medium-high heat. Add the shallot and cook, stirring frequently, until it just starts to soften.
- 2
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Bring to a low boil. Add the garlic, tomatoes and juice, water, red chilies and lemon grass also with lime leaves.
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- 3
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Add fish sauce and chilie paste and cook for another 1 minute.
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- 4
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Add in your seafood and cover the pot. Cook until the mussels have just opened and the shrimp have just turned pink about 3-5 minutes.
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- 5
-
Salt levels will depend on the type of tomatoes you use, as well as the seafood. Serve hot with coriander leaves.
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