Salor t’long twea.
(Purple yam soup.)
Yummy thick, rich and starchy soup with grated purple yam, and shrimp is one of many wonderful recipes from Khmer Krom in *Peam Pareaj* Long Xuyen province.
In America, yam often confused with sweet potato. Yam and sweet potato are from different plant species. Depending on the variety, a yam's flesh may be various shades off white, yellow, purple, or pink, and the skin from off-white to dark brown color.
Yam range from a size of sweet potato up to 100 lbs. You can find fresh or frozen yam at Asian markets or African markets.
- Ingredients :
- ½ lb. Shrimp, peeled, de-veined and grounded
- ½ Teaspoon salt
- ¼ Teaspoon black pepper
- 2 Stalks green onion, chopped
- 4 Cups water
- 2 Cups fresh grated purple yam, or 1 package frozen grated purple yam
- 2 Tablespoons fish sauce
- 1 Teaspoon sugar
- 1/3 Cup chopped sweet basil leaves,(option)
- Procedures :
In a small bowl, put shrimp, salt, black pepper and ½ amount of green onion together, mix well and set a side.
Put water in a soup pot, cook till water boiling.
Add purple yam in to the boiling water, stirs well, cook till purple yam tender.
Add marinated shrimp, stirs well till shrimp turn darker color pink.
Seasoning with fish sauce and sugar.
Top with the remaining green onion and basil leaves.
Serve hot with rice.
Copyright by Mylinh Nakry.