Soften Cream Cheese with mixer. Add sour cream, mayonaise, celery salt, pepper, lemon juice and sugar and mix well..Break up your crabmeat and fold into mixutre along with the shrimp, celery and onion. If the dip is a bit thick thin out with sour cream. Cover and put in fridge for 1 hour before serving..

Serve with crakers, celery stick, veggies of your choice or pieces of bread..

Chinese Shrimp Stirfry with Ginger and Brown Rice

1/4 cup of fresh ginger (thin strips)
4 small hot, red peppers, sliced (add more or less depending on your fire mouth)
2 scallions, sliced, keep the bottom half separate from the top half, but you will be using both
1 carrot julienned
1 bunch of baby bok choy (can't find baby bok choy? 1/2 of a mama), chop the stems, slice the greens and keep each pile separate
1/2 lb of medium-sized shrimp, peeled and de-shitted
1/8 cup of tamari (have I mentioned that tamari is the same as soy?)
2 cups of cooked brown rice
veg or peanut oil for frying
sesame oil for garnish

marinade for the shrimp:
1 tsp of chinese 5 spice
1 tbs of tamari
1 tbs of tomato paste

This serves 2 with 20 minutes of prep (if you're peeling your own shrimp), and 10 minutes of cooking. (That's 30 minutes total. der.)

First, prepare your shreemps. Peel and do what you gotta do. Mix the chinese spice, 1 tbs of tamari and tomato paste. Coat the shrimp and let it site while you chop the veg. When you're all prepped, you're ready to heat the wok.

Heat your wok, add the veg or peanut oil and heat till it smokes. Add the ginger and stir furiously. 30 seconds later, add the hot peppers (this may make you cough). 30 seconds later, add the whites of the bok choy. Your wok's heat may have reduced a bit, so make sure it is as hot as it was when you started. When it is, add the carrots. 1 minute later, add the whites of the scallions. Now, add your cooked rice. Make sure your wok is hot, the rice should be crisping in some areas, but because you are stirring like mad, it won't stick. Add the green of the bok choy and when wilted, create a whole in the middle of the grub and add the shrimp.

Stir the shrimp in the middle while it cooks. As soon as the shrimp is done (about 3 minutes), stir everything together, add the remaining tamari and dish up. Garnish with greens of the scallions and sesame oil. Eat with cold cold beer.

Abstract:

Examples that indicate collective behavior in the fossil record are rare. A group association of specimens that belong to a previously unknown arthropod from the Chengjiang Lagerstätte, China, provides evidence that such behavior was present in the early Cambrian (about 525 million years ago), coincident with the earliest extensive diversification of the Metazoa, the so-called Cambrian explosion event. The chainlike form of these specimens is unique for any arthropod, fossil or living, and most likely represents behavior associated with migration.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
2 large eggs
1 Tbs. butter
¼ c. cooked shrimp
¼ c. Monterey Jack Cheese
1 medium green onion
½ tsp. dried parsley
~~~~~~~~~~~~~~~~~~~~
1. beat eggs in a bowl
2. melt butter in skillet over medium heat
3. pour eggs into skillet
4. use spatela to lift edge of omelet and let uncooked portions underneath to cook
5. spead cheese, shrimp, green onions and parsley on one side of the egg
6. fold in half and transfer to plate

#10 - Lord of rings

#09 - Police

READ ALL THE AWESOME ONES COUYNTS DOWN TO 1 WITH UNFITTING MUSIC LOL

Number 8: Star wars

#7 club penguin

7 friday 13th

Number 06: Thriller

5 Robot vacuum cleaner (that reminds me of my favourite robot vacuum cleaner video)

4 real penguins

3 Pigeons

2 leekspin

1 Shrimp

Clockwise, from top left:

And look, even when I pack it all up in it's fancy-pants carrying case, I can still fit a can of Diet Coke in the pocket! Perfect!

I filled the outer canister with an ice pack while I was preparing lunch, so that it would chill it down to keep my lunch cold. And it worked really well. My yogurt was a bit warmer than I'd like, but not runny or anything like it had been sitting out. I'd think about packing it in the bottom dish instead (the one the risotto is in) to keep it really cold in future, but the top dish is just the perfect amount of yogurt. Oh well, I still think it worked out really well. I kept thinking it wasn't that much food, but when I put the risotto, shrimp, and corn on a plate to heat in the microwave, it filled the plate. Maybe I'd always just been taking too much food to work? This thing could do wonder for portion control! And I didn't actually get around to eating the Laughing Cow or the Larabar.

When I got home from work, I had a nibble on some blue corn tortilla chips, and a slice of cheddar. I wanted salmon for dinner, but couldn't decide on a salmon burger or salmon salad. I wasn't really feeling the salmon salad, so burger it was.

Whole wheat bun, salmon burger, red onion, lettuce, low-fat mayo, mustard, dill pickle relish.

As a compromise, I went with a side salad of romaine lettuce, cucumber, shredded carrot, green onion, celery, yogurt honey mustard dressing, and pumpkin seeds.

I added some more of those tasty blue corn tortilla chips with salsa and guacamole.

The cat really wanted to share the burger with me - she has a thing for fish. I even caught the monkey up on the counter licking my George Foreman grill. Tsk tsk. Don't worry, I gave it a good wash! And that salad combo? Thumbs up! I am in love with this new dressing.

Spent the evening on the phone with my mom, then watching America's Next Top Model. Also got in a sessions of my pilates abs dvd, and a bit of wii! Then it was snack time - some Special K Vanilla Almond.

I think I'll finish watching CSI NY and then call it a night. I get to sleep in a bit tomorrow though, because I'm going to an Microsoft Access training course for work. I'm sure it will be every bit as exciting as the first one I took. Can you just feel the sarcasm? Hope you all had a good Wednesday! Only 2 days til the long weekend - Thanksgiving weekend here in Canada!

Mix both ingredients to taste

Serves 4

I wanted to make just a single serving, so I boiled 3/4 cup of water and whisked in 1/4 cup cornmeal. Following RhodeyGirl's tip, I whisked the entire time, eventually switching to a wooden spoon as it thickened. I meant to season the polenta while it was on the stove, but I forgot and had to mix in the following after removing it from heat:

• Garlic powder
• Basil
• Oregano
• Chopped sun-dried tomatoes

I spread it out in a casserole dish and put it in the refrigerator to chill.

Next, I preheated the oven to 450*. I sprayed a skillet and added a Laughing Cow cheese wedge, thinking it would melt. Instead, it started to burn and get all gross. I immediately added baby spinach and mixed it quickly with the cheese. I kept adding more baby spinach as it wilted, and eventually added another wedge of cheese and a little jarred minced garlic. After most of the spinach wilted, I added sliced mushrooms and zucchini for a few minutes.

I cooked a small amount of chicken on my George Forman, but it was a really tiny piece, so I also added some pre-cooked frozen shrimp.

I topped my polenta crust with my creamy veggie mixture, chicken, and shrimp and baked for 10 minutes. Then I topped the pizza with fresh mozzarella, grated fresh parmesan, and bagged fat-free mozzarella. I put it back in the oven for another 10 minutes or so.

Looks like a pizza, yes? But, the crust never got crispy enough, and I couldn't get it out of the dish without it getting all floppy and gooey. I meant to take a picture of this, but apparently I was too busy stuffing my face with the cheesy, pizza-TASTING meal. It was still good!

So, maybe I should have pan-fried the polenta before baking? Any tips? I want a polenta crust, darn it!

Nutrition of this Meal

This meal contains 11 ingredients from the World's Healthiest Foods list:

• Garlic
• Mushrooms
• Spinach
• Summer squash
• Shrimp
• Chicken
• Low-fat cheese
• Tomatoes
• Corn
• Basil
• Oregano

Speaking of school, I just found out that 2 people I used to skate with back in the day are in my class. Actually, I think I thought BOTH of them learn to skate before they were figure skating. Makes me feel kinda old.

So, I decided to try out one of those infamous Larabars this afternoon. I chose the Cashew Cookie.

So, I figured I'd have half. I took a bite, and it's not bad. I didn't think it was overly cashew-y tasting though. I dunno, I can't say I would go out of my way to buy this flavour anyways. But I do really like the fact that it has so few ingredients, so I would like to try a few more and see if perhaps another flavour floats my boat.

I chopped up half of the bar, and put it into my yogurt (a mix of plain and green tea vanilla).

I figure I'll use the other half in some more yogurt or oatmeal or something.

I took out some rather large shrimp to grill up this evening, and served it along side some of that mushroom risotto and half a corn on the cob.

Oh, how I love those shrimp. So tasty. I quickly marinated them in lemon juice, canola oil, red pepper flakes, garlic powder, and pepper. And I made sure to make extra to take for lunch tomorrow. Yum!

I had a helper while I was trying to do the dishes this evening:

She has a weird obsession with me doing the dishes. She always has to sit on the counter or windowsill while I'm washing them, and waits until the sink is empty, then sits in it. She's weird, what can I say?

Needed a bit of a snack/treat this evening. I wanted chocolate, but alas, there is only one piece left, and it's orange and chocolate, which I hate. So I threw some ice, milk, vanilla protein powder, cocoa powder, and a bit of honey into the good ol' Magic Bullet for a frothy treat.

Okay, so the picture sucks, but you get the gist. Now it's time to finish watching 90210, then hit up those books again. Night!

---

The "deepest ever" living fish have been discovered, scientists believe.

A UK-Japan team found the 17-strong shoal at depths of 7.7km (4.8 miles) in the Japan Trench in the Pacific - and captured the deep sea animals on film.

The scientists have been using remote-operated landers designed to withstand immense pressures to comb the world's deepest depths for marine life.

Monty Priede from the University of Aberdeen said the 30cm-long (12in), deep-sea fish were surprisingly "cute".

Nobody has really been able to look at these depths before - and I think we will see fish living much deeper Alan Jamieson, Oceanlab

The fish, known as Pseudoliparis amblystomopsis, can be seen darting about in the darkness of the depths, scooping up shrimps.

Alan Jamieson, from the University of Aberdeen, said: "It was an honour to see these fish.

"No-one has ever seen fish alive at these depths before - you just never know what you are going to see when you get down there."

The deepest record for any fish is Abyssobrotula galatheae, which was dredged from the bottom of the Puerto Rico Trench at a depth of more than 8km (5 miles) in 1970. However, it was dead by the time it reached the surface.

The previous record for any fish to have been spotted alive was thought to have stood at about 7km (4 miles).

Pressure points

The Hadeep project, which began in 2007, is a collaboration between the University of Aberdeen's Oceanlab and the University of Tokyo's Ocean Research Institute (Ori) and aims to expand our knowledge of biology in the deepest depths of the ocean.

It is funded by the Nippon Foundation and the Natural Environment Research Council (Nerc).

DEEP SEA DIVISIONS Bathyal zone: 1,000-3,000m (3,000-10,000ft) Abyss: 3,000-6,000m (10,000-20,000ft) Hadal: 6,000m-11,000m (20,000-36,000ft)

The researchers have been looking at the Hadal zone - the area of ocean that sits between 6,000 and 11,000m (20,000-36,000ft). It consists of very narrow trench systems, most of which are found around the Pacific Rim.

The researchers are able to explore them using specially designed remote operated vehicles that are fitted out with cameras.

Professor Priede, director of Oceanlab, said: "There is the question of how do animals live at all at these kinds of depths.

"There are three problems: the first is food supply, which is very remote and has to come from 8km (5 miles) above.

"There is very high pressure - they have to have all sorts of physiological modifications, mainly at the molecular level.

The lander was designed to withstand immense pressure

"And the third problem is that these deep trenches are in effect small islands in the wide abyss and there is a question of whether these trenches are big enough to support thriving endemic populations."

But this species appears to have overcome these issues, added Professor Priede.

"We have spotted these creatures at depths of 7,703m (25,272ft) - and we have actually found a massive group of them.

"And this video is pretty tantalising - the fact that there are 17 of them implies that they could well be a family group, begging the question of whether some form of parental care exists for these fish."

Vibration sensors

The researchers said they were surprised by the fish's behaviour.

"We certainly thought, deep down, fish would be relatively inactive, saving energy as much as possible, and so on," Professor Priede told BBC News.

The fish were surprisingly active

"But when you see the video, the fish are rushing around, feeding accurately, snapping at prey coming past."

Because the fish live in complete darkness, they use vibration receptors on their snouts to navigate the ocean depths and to locate food.

Professor Priede added: "Nobody has seen fish alive before at these depths - only pickled in museums - and by the time they come up from the depths they look in a pretty sorry state.

"But these fish are actually very cute."

Alan Jamieson added that he believed the team would find more fish during their next expedition in March 2009, which would probe the ocean between depths of 6,000m and 9,000m.

He told BBC News: "Nobody has really been able to look at these depths before - I think we will see some fish living much deeper."

ninjagarden

The symposium "Life History Migrations of Freshwater Shrimps: Ecological and Adaptive Significance" organized by Ray Bauer (University of Louisiana at Lafayette, USA) and Hiroshi Suzuki (Kagoshima University, Japan) will be presented at the Summer Meetings of The Crustacean Society in Tokyo, Japan, Sept. 20-24, 2009 (see meeting and symposium webpages: http://wwwsoc.nii.ac.jp/csj4/TCSFirstPage1.html).

A symposium-related contributed paper session will be held in conjunction with the symposium.  Contributed papers on topics dealing with migrations of freshwater shrimps (amphidromy) or related life history topics will be considered.  If you would like your presentation to be included and listed on the symposium webpage as part of this contributed paper session, please contact either Ray Bauer (rtbauer@louisiana.edu) or Hiroshi Suzuki (suzuki@fish.kagoshima-u.ac.jp).

Here's what's in store:

But honestly I have been cooking light though. I've been making variations of my margherita pizza by adding chicken or using dried basil instead of fresh. I think I've made it at least 5x now. Its that good!

But tonight hubs wasn't feeling the pizza vibe so he requested something else. He wasn't picky about what so I took that as wifey's choice. Sa-weeet! I have been craving Thai food for days. I love Thai food so I did a quick search in my Cooking Light cookbook for my favorite Thai dish - pad thai! I found the vegetarian version with tofu but decided to add in some protein with a little shrimp. YUM!

Also wanna say thanks to Nancy of The Dogs Eat The Crumbs and Audrey of Food from Books for participating in Cooking Light Nights with me! I am having so much fun reading about your CL nights too! If any other readers are using my CL logo, please let me know! I'd love to see what you're cooking...

Vegetarian [Shrimp] Pad Thai
(Recipe from Cooking Light, March 2003 | photos from me!)

Makes about 6 servings

* Nutritional analysis/serving--
Calories: 347 (25% from fat); Fat: 9.6g (sat 1.6g,mono 3.5g,poly 3.5g); Protein: 10.9g; Carbohydrate: 56.7g; Fiber: 2.5g; Cholesterol: 37mg; Iron: 2.4mg; Sodium: 935mg; Calcium: 80mg

INGREDIENTS

2/3 cup chili sauce (such as Heinz)
1/4 cup packed brown sugar
2 tablespoons water
2 tablespoons fish sauce
1-1/2 teaspoons grated peeled fresh ginger
1 teaspoon chopped seeded serrano chile
1/2 pound wide rice stick noodles (bánh pho) (I used pad thai noodles)
4 teaspoons vegetable oil, divided
1 (12.3-ounce) package extrafirm tofu, drained and cut into 1/2-inch cubes
2 large egg whites
1 large egg
3 garlic cloves, minced
2 cups fresh bean sprouts
3/4 cup diagonally cut green onions
1/2 cup minced fresh cilantro, divided
1/3 cup coarsely chopped dry-roasted peanuts
6 lime wedges
1/2 lb shrimp, peeled and deveined

INSTRUCTIONS

Combine first 6 ingredients; set aside.

Cook noodles in boiling water 5 minutes or until done. Drain and rinse with cold water; drain well.

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add tofu; cook 7 minutes or until browned, stirring occasionally. Remove from pan.

Add shrimp, cook, tossing occasionally, until shrimp are opaque and browned about the edges, about 3 minutes. Remove from pan.

Combine egg whites and egg, stirring well with a whisk.

Heat 2 teaspoons vegetable oil in pan over medium-high heat. Add garlic, and sauté for 10 seconds. Add egg mixture, and cook for 30 seconds or until soft-scrambled, stirring constantly. Stir in chili sauce mixture and noodles; cook for 2 minutes. Stir in tofu, bean sprouts, onions, 1/4 cup cilantro and shrimp. Cook 3 minutes or until thoroughly heated.

Sprinkle 1/4 cup cilantro and peanuts evenly over each serving of noodle mixture. Serve with lime wedges.

ENJOY!

Husband rating: A+
He's not a shrimp freak like me but he really liked the tofu. Go figure! My protein loving husband raved about the tofu?? Don't worry! I made sure he wasn't running a fever or anything... HAHA

Wifey rating: A+
This was perfect for my pad thai noodle craving. I had 2 plates and almost went for a 3rd but I restrained myself b/c I am a good girl. LOL. I will definitely make this again!

* Nutritional information for original recipe. It does not include my changes and/or substitutions.

I don't stop there. I like to add all kinds of stuff to my salads. Garbanzo beans and jarred garlic mushrooms are big favorites of mine.  In the summer I add seasonal veggies and in the winter I'll add artichoke hearts and canned mandarines.

Last night's salad was a bit different. I wanted salad, but I wanted something with an Asian flavor to it, and I also wanted fruit...  So I filled a bowl with mixed greens and carrot shreds, sliced half of a Bartlett pear, chopped one green onion and drizzled the whole thing with a ginger vinaigrette dressing. YUM!!

Dressing:
fresh grated ginger
dried shallots
rice wine vinegar
juice of 1/4 lime
soy sauce
olive oil
sesame oil
pinch sugar

The gingery dressing was perfect with the sweetness of the pears and the bite of the onion. I didn't measure the ingredients, I just poured from each bottle what looked (to me) like a good amount of each. After tasting, I added just a pinch of sugar to cut the acidity a little. Excellent!  If I had been hungrier, I might have added some grilled shrimp to the salad.

Omar had run over my heart with his fiesta orange colored clown car. He mocked my love. But for some reason, I was always really, really nice to him regardless. He was applying for another job and asked for my help in putting together a sales binder he needed. I used to only wish good upon him, so of course, I had no problem with helping. (Note: When I say I helped, I really did the book myself). His interview was coming up the next day (in Chicago) and he had to go to some dinner for his current job, so I said...just leave the stuff with me, I'll handle it while you're at you're dinner and when it's over you can come back over and we'll finish it up.

He was so gracious he said he'd bring me back dinner since I'd be working on his report binder. 

A few hours later he returns to my house, hands me a to-go box...and as I excitedly open it to see what's inside, two little lonely grilled shrimp sat in there. He gave me his leftovers. Which he didn't even really have much left over to give me. 

Had I not spent hours working on that stupid binder, I would have shred all of the reports in my paper shredder, dumped the shreds into the to-go box and told him to-go to hell.

It can make for a slightly uncomfortable situation if they rave about a certain dish and you steer clear of it as if their recommendation is somehow not worthy.

I uttered those words and as they left my lips I was thinking to myself "why do you do that Joey?"  Anyway in this particular instance the girl behind the counter at Andiamos suggested the Fusilli alla Vodka and it sounded good so I went with it.  I don't know the girl's name behind the counter, but THANK YOU!

It was OUTSTANDING!  I brought it home and the Mrs who is not a pasta person (don't ask) tried it and started wolfing it down.  She couldn't get enough.

Andiamos is starting to become a regular stop for me for great food (not just good) at very reasonable prices.

Andiamos Shrimp A La Vodka, originally uploaded by captjoe06.

]]> http://tsibog.wordpress.com/?p=22 Mon, 06 Oct 2008 07:13:18 +0000 mon2x4ever http://tsibog.wordpress.com/2008/10/06/sea-food-recipe/ Photography by Steve Brown

Coconut seafood curry with broccolini rice

more recipes on: Food Cooking Tips | Recipes, Ingredients and so on.

Green Tea Soba Noodles!! They were just so pretty in the package, I couldn't resist getting them.  But how should they be prepared?

I started the water boiling for the noodles, then sauteed some shrimp and onions with a little oil and soy sauce. I then added lots of lime zest and fresh ginger. I added the broccoli spears at the last minute.  I think the pink shrimp and dark green broccoli against the paler green noodles is stunning. And dinner was delicious!

Not surprisingly, my daughter scarfed down her meal (all her favorite things - broccoli, noodles and shrimp) but shocking to me was that Hubby liked the noodles!  I thought for sure he would say they were "weird". Yay!!  The only thing I think I would do differently is to add just a little more oil - the noodles were just a tad dry.

INGREDIENTS
1lb Shrimp, peeled and deveined please
2T Butter or Margarine, divided
2T Extra Virgin Olive Oil, divided
1 Shallot, finely diced
2 Cloves Garlic, pressed
1/2C White Wine (I used Ballet of Angels b/c it's really the only wine I drink and keep in the house)
Juice of 1/2 lemon
Red Pepper Flakes, to taste
1T Parsley Flakes (fresh is good too)

DIRECTIONS
Bring a large pot of water to a boil and cook pasta according to package directions.

Meanwhile, in a deep skillet add 1T olive oil and 1T butter to the pan.  Gently saute the shallot until it starts to become translucent.  Add the garlic and cook 1 minute longer.  S&P the cleaned and dried shrimp and add to the pan.  Cook until just done (pink and the tails have curled).  Remove everything from pan and set aside to keep warm.

Add remaining olive oil and butter to the pan.  Pour in wine and lemon juice.  Gently boil for a few minutes.  Add the parsley and red pepper flakes.  When the pasta is ready, with tongs, transfer it to the sauce pan.  You want some of the pasta water to help make the sauce...no need to drain it completely.

Re-introduce the shrimp mixture to the pan, toss to coat and serve immediately.

I had a great Saturday - nothing was planned- I woke up around 9 but Isaac and I stayed busy pretty much all day. I started cleaning early- took out the recycling, the trash, cleaned the hard wood floors, and put away clean dishes. I had a bowl of oats for breakfast.. same ol same ol, no picture - it'd be boring anyway. 

My morning snack on the other hand is nothing but boring... Pumpkin Muffins! I used Trader Joe's pumpkin bread and muffin mix. They are so good, not too sweet and very pumpkiny. I totally thought about subbing the oil for apple sauce AFTER I had poured it in with the eggs. I didn't want to waste the eggs, I totally would have just tossed them but they're expensive - we buy them from a student at Isaac's school who has his own chickens, although I'm pretty sure his fam helps him out raising the chickens, as he's in second grade. Needless to say the muffins have oil, which is fine. I still ate one and it was delish. Isaac had 3.

I can't quite figure out why my muffins came out as cone heads. Does any baking expert know why this happened?

I also made something else new yesterdayy... PESTO, I had never attempted to made this deliciousness before - but we had a ton of basil to use up from our multiple plants so I attempted to make some. It was so easy- I used the Cooking Light Classic pesto recipe as a base and ended up with this:

• 1  tablespoon chopped walnuts
• 1  garlic clove, peeled
• 1.5  tablespoons  extra-virgin olive oil
• 2  cups  basil leaves (about 2 ounces)
• 1/4  cup  (1 ounces) grated fresh Parmesan cheese
• 1/8  teaspoon  salt

I put the garlic and nuts into my mini food processor and pulsed. Added the olive oil, pulsed 3 times. Then added the remaining ingredients and pulsed until mixed. I opened the food processor once to do a stir with a spoon to make sure the items on the sides were being included as well. And ta-da, from plant to pesto.

Which resulted in a delicious dinner of pesto pasta with squash, zucchini and shrimpies. 

And a close up shot:

We went to Starbucks after dinner, I got a non-fat cappuccino and we rented Bee Movie. As usual I fell asleep during the movie, but not before I ate a bag of kettle corn by myself. I love kettle corn. And, the movie was really cute so I need to finish it today at some point. 

This Sunday morning I woke up, ate some oats

I lounged around the house, doing laundry and baking some butternut squash. Mid morning I had 1 scoop of protein powder with 3 oz of H20.

I'm hoping to make something tonight to enter into the Blogger Secret Ingredient competition. Hopefully it's not too late.

For my birthday dinner Mom made a shrimp stir fry with veggies and rice at my request. We also had fruit salad on the side with pears, bananas, and grapes (no pic).

Just in case you all don't know what rice looks like. Lol...

After dinner we headed over to Fraiche yogurt in Palo Alto for some frozen yogurt. I got soy with ollalieberry puree. It was yummy.

I did not sleep very well last night at all, so now I'm extra tired, especially after this long day. But at least that means I know I'll sleep well tonight.

Nguyên liệu

• 8 con tôm sú bỏ vỏ chừa đuôi
• 4 trái ớt khô
• 3 củ hành tím thái khoanh
• 5 tép tỏi đập dập
• ½ trái ớt chuông thái miếng vuông
• 2 muỗng súp tương ớt
• 1 muỗng súp đường
• 2 muỗng càphê hắc xì dầu
• 2 muỗng cafe bột nêm
• 1 cọng hành lá thái khúc

Chế biến

• Phi thơm tỏi và hành tím, ớt khô.
• Cho tôm và gia vị, tương ớt, hắc xì dầu vào xào nhanh tay.
• Cho tiếp tương ớt vào xào nhanh.