What Could Be Saved is a novel by Liese Schwarz set in Bangkok in the early Seventies and in the present day U.S., about a family with secrets who lives in an expatriate bubble. They live in Thailand but they don’t really live in Thailand. They work hard to create an illusion of wealth and culture, using the local people as servants and for other, less savory, reasons. Their bubble is broken by a child’s disappearance. This book broke me in all the right ways. Watch my interview with the author below, where we talk about her writing process, how she created these characters, and I’ll assemble the appetizers for a perfect cocktail bite.
For this episode of The Blue and Yellow Kitchen featuring What Could Be Saved, I took Thai flavors and melded them with what might have been served in the early Seventies in an expatriate household in Bangkok. The hostess, Genevieve, is known for her coconut shrimp and curries. Thai food itself is beautifully presented, with fresh flavors and herbs like basil, cilantro, and mint. I tried my coconut shrimp recipe for this first, but the combination of a hot, breaded shrimp and cold vegetables made for a less-than-stellar bite. Genevieve would NOT approve. My in-house recipe tester, Microwave Boy, suggested the entire thing needed to be cold. So I marinated the shrimp first in lime juice, cilantro, and hot peppers, then quickly pan-seared them in coconut oil and yellow curry powder. I’d like to think Genevieve would have served something like this. Watch the full episode below.
You might also like:
Blood orange glazed shrimp
Easy coconut shrimp from Sally’s Baking Addiction
Crispy coconut shrimp with mango sauce from Paleo Leap
Thai-inspired shrimp appetizer
Ingredients
- 1 pound shrimp raw, shell off, 20/25 per pound
- 2 limes juiced
- 1 chile peppers Thai bird or jalapeno
- 1 bunch cilantro use chopped stems for marinade
- 2 tbsp coconut oil
- 1 tbsp curry powder yellow
- 2 cucumbers peeled, medium-thick slice (this is the base)
- 1 bunch mint leaves (fresh)
- 1 bunch basil leaves (fresh) Thai basil if available, optional
- 1 bottle Thai sweet red chili sauce
- 1 pineapple fresh, cut in chunks
Instructions
- If frozen, thaw shrimp in a colander in the refrigerator at least overnight until completely thawed. Dry with a towel.
- Combine shrimp, chopped cilantro stems, hot pepper, and juice of one lime in a bowl. Marinate in the refrigerator for no more than 30 minutes. Drain completely.
- Heat coconut oil in non-stick pan over medium heat. Sprinkle curry powder over oil and cook for 30 seconds to bloom the spices.
- Saute shrimp for about 1 minute per side just until you have beautiful color and shrimp has curled up. Cook in batches if pan is not large enough (don't crowd them). Remove from heat. Return to refrigerator in clean colander over a bowl and chill completely until ready to serve.
- To assemble: Place cucumber slices on serving tray. Top with one leaf each of cilantro, mint, and basil (if using). Add a generous dollop of Thai sweet chili sauce, one shrimp, one thin slice of a pineapple chunk. Add a toothpick if desired. Serve very cold.
Watch the episode here:
Leave A Comment