Thai-ish stir fry

First step: boil snap peas with sea salt for about 2 minutes and then drain.

Next it was the potatoes‘ turn to be cut into strips and soaked in water for a few minutes.

In a frying pan, he sauteed ginger and fresh garlic in a bit of oil. He then added the potatoes, followed by the snap peas, and finally defrosted frozen shrimp.

He then turned off the heat and added 1/2 tsp of nam pla and a tiny bit of maple syrup. The sweetness very nicely balanced the salty taste.

The unique flavour of nam pla (Thai fish sauce) comes from fermentation, which brings out a richer taste in the food to which it is added—the famous concept of umami.

I must note, though, that nam pla made our apartment stink, especially in combination with the fresh garlic. However, the smell disappears as soon as the sauce is heated and mixes with other flavours. The food itself was delicious, with no trace of fishiness.

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