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Tom Yam aux fruits de mer sauté
Version sautée du célèbre Tom Yam thaï aux crevettes et fruits de mer, préparée avec une pâte Tom Yam prête à l'emploi. Rapide, aromatique et équilibrée entre piquant, acidité et douceur. Servi avec du riz parfumé.
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Cost Breakdown
Critical Success Points
- • Entailler le calamar avant blanchiment pour éviter qu'il devienne caoutchouteux.
- • Blanchir les calamars 20 secondes pour limiter l'excès d'eau.
- • Ne pas surcuire les fruits de mer afin de préserver leur tendreté.
- • Ajouter le basilic thaï en toute fin de cuisson.
- • Équilibrer les saveurs (sucre, sauce poisson, citron) avant de servir.
Safety Warnings
- • Manipulez les fruits de mer crus avec des ustensiles séparés pour éviter la contamination croisée.
- • L'huile très chaude peut projeter des éclaboussures ; utilisez un couvercle partiel si nécessaire.
- • Utilisez un couteau bien aiguisé et gardez les doigts repliés lors de la découpe du calamar.
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