泰味鴨舌

Ingredients (for 4):

• Duck tongues - 600 g
• Oil - 1 tsp
• Salt - dashes
• Shallot - 4
• Garlic - 2 cloves
• Chili - 2
• Dried shrimp - 2 tbsp
• Shrimp paste - 1 tsp
• Chinese yellow wine - 2 tsp
• Basil - a few leaves
• Water - 4 cups
• Lemongrass - 3 sticks, smashed
• Coriander - 30 g, with roots
• Basil - 20 g, whole sprig
• Chili - 2, whole
• Ginger - 30 g, smashed
• Garlic - 2 cloves, smashed
• Shallot - 2, smashed
• Fish sauce - 1/2 cup
• Salt - 2 tsp
• Sugar - 2 tbsp
• Lemon - 1

Procedures:

1. Put all the ingredients for the sauce (from water to sugar) in a pot and boil for 20 minutes. Then let it cool.

2. Add the lemon juice and put the lemon in, and put the sauce in fridge.

3. Clean the duck tongues and put in a pot of water to cook under medium heat. When the water boils, turn the heat to low and cover with lid to cook for another 25 minutes. Then put them under running water to cool down.

4. Remove the bones from the duck tongues.

5. Sieve the sauce and put in a bowl, then add the duck tongues to marinate overnight. 

6. Drip dry the duck tongues.

7. Cut the shallot, garlic and chili finely, then smash them together.

8. Soak the dried shrimps in water, then cut them finely.

9. Heat the wok over medium high heat, then add the teaspoon of oil when the wok is hot. Add the smashed shallot, garlic and chili to stir-fry until golden.

10. Add the dried shrimps and continue to stir-fry until fragrant. 

11. Add the shrimp paste to stir-fry, then add the duck tongues. 

12. Add the Chinese yellow wine and season with salt. Then add the Basil leaves.