Spicy shrimp in thai fusion broth
Broths
I love Thai cooking, in particular Esan Thai cuisine. Its flavor profile of spicy, sweet, salty and sour inspires me as I contemplate new recipes. I’d say my fascination with Thai cuisine led me to include, among my foodie resolutions, learning more about Mexican cuisine and its various chili peppers. The world of “hot” cuisine seems to encourage fusion experimentation, and I’m happy to report that in this case, the cuisine culture clash works. (This recipe was adapted from the book, The Elements of Taste.)
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