Only a few years ago, you could only find these spiced nuts in Thailand. The familiar name Tom Yum infers that the flavor is hot and sour with an edge of sweet, similar to the Hot and Sour Shrimp soup. Keeping with that theme mini shrimp with their thin shell still in tact are fried and added or small fish like the ones used in the Malaysian Coconut rice.
Now a version is even sold at non-Asian markets in the U.S., but homemade are much better. Don’t be shy about personalizing recipe, especially during the last stage of stir-frying. I sometimes customize them with minced ginger or ground coriander. Save the leftover cooking oil for use in other dishes. Oh yeah: go get a beer and go at it!
© 2008 Robert Danhi. All rights reserved.