Blanched Magosa with Grilled Shrimp
Goong Pow Sadow Lou-ug
Blanched Magosa with grilled shrimp is a traditional dish. Sometimes, grilled catfish is substituted for shrimp. The dish is accompanied by hot, sweet and sour sauce. As you can imagine, this dish pushes all your taste buds, sweet, salty, sour and bitter.
This dish is as far away from western food as you can imagine.
Ingredients
Method
Chances are you will get frozen magosa as opposed to fresh ones. You won't be compromised by the frozen magosa for this recipe. Boil plenty of water. Place the magosa in a heat resistent bowl. Pour boiling hot water until the magosa leaves are submerged in water. You can let it sit in the water until you are ready to serve. Some people blanch the magosa a few times to get rid of the bitterness.
Grill shrimp on the grill or under the broiler.
To eat this dish, you take the base of the stem in one hand and then pull the individual stems through the pinched finger and thumb of your other hand. This way you can pull off the leaves, flowers, and tender tips. Place a piece of shrimp on top. Drop some sweet and sour tamarind sauce on top of the shrimp and magosa. Add some rice and pop the whole thing into your mouth and enjoy. (You can make the stack in any order, just need to keep it small enough to fit in.)
Step by Step
