Dutchgrown said:Unfortunately for me, I can not eat any type of seafood, whether it be in the form of a fish, a prawn, crab, mussels, you name it...if it came out of the sea it cannot be for me. This makes dining in SE Asia a bit problematic because they use things such as shrimp paste and fish sauce/oils in virtually every dish. This is a very serious health concern, so much so that it requires me to travel with an Epi-Pen full of adrenelin to be administered post haste if I go into anaphylactic shock (sever allergic reaction causing difficulty breathing...swallowing...and a multitude of possibly unsavory side effects which can if untreated in some cases be fatal!)
Gypsy knows exactly where to find my Epi-Pen and has had instructions on how to administer it if ever needed.
Hey DG - it seems you are well aware of this already, but yeh I think it is unavoidable that seafood finds its way into fairly much every savoury dish in SEAsia if traditionally cooked... be it as anchovy pastes forming the basis of sauces and chilly pastes, or all the many other fermented flavouring sauces which could well be chucked unwittingly into a vegetarian stir fry by a busy cook... it sounds like you are very much on the case with this, but yeh I would keep the epi-pen with you at all times
btw I think Gypsy mentioned "sour peas" above - I may be wrong, but I am pretty sure those hard round green "peas" you get in green curries etc. are actually very very young baby aubergines/egg plants
best of luck tracking down some great smoke in Vietnam
Ngakpa
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