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Chiang Mai Steamed Shrimp and Herbs

A 9:16 storyboard, 82 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.

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  1. Scene 1 · hook · 4s

    Hook

    Shot. Open tight on the finished Chiang Mai Steamed Shrimp and Herbs, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.

    Voiceover. Chiang Mai Steamed Shrimp and Herbs. Chiang Mai Steamed Shrimp and Herbs. Hor mok is a custard steamed in leaf. Without the leaf, a basket with shrimp, tofu, and a spoon of coconut still smells right. Here is the whole thing, one move at a time.

    On screen. Chiang Mai Steamed Shrimp and Herbs

  2. Scene 2 · title · 4s

    Open on the finished dish

    Shot. Slow push-in on the finished Chiang Mai Steamed Shrimp and Herbs, ivory linen, a gold spoon just out of focus. No faces. No logos.

    Voiceover. Chiang Mai Steamed Shrimp and Herbs. Chiang Mai Steamed Shrimp and Herbs. Hor mok is a custard steamed in leaf. Without the leaf, a basket with shrimp, tofu, and a spoon of coconut still smells right.

    On screen. Chiang Mai Steamed Shrimp and Herbs

  3. Scene 3 · ingredients · 6s

    Mise en place

    Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.

    Voiceover. Set out shrimp, peeled, firm tofu, spinach, lemongrass, canned coconut milk. Measure before the pan is hot.

    On screen. Mise en place

  4. Scene 4 · equipment · 5s

    Equipment

    Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.

    Voiceover. You need Pot with a lid, Steamer basket, Scale, Timer.

    On screen. Pot with a lid · Steamer basket · Scale

  5. Scene 5 · step · 6s

    Step 1

    Shot. Chiang Mai Steamed Shrimp and Herbs: protein seasoned beside cut vegetables. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Slice or portion the shrimp, peeled and firm tofu. Toss it with half the fish sauce, the ginger or garlic, and a pinch of salt. Cut spinach while the pot heats.

    On screen. Slice or portion the shrimp, peeled and firm…

  6. Scene 6 · step · 6s

    Step 2

    Shot. Chiang Mai Steamed Shrimp and Herbs: bamboo steamer over boiling water. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Bring 3 cm of water to a boil under a bamboo steamer. Line the basket so the food does not stick, then spread the shrimp, peeled and firm tofu in one layer with the firmer pieces of spinach around it.

    On screen. Bring 3 cm of water to a boil under a bamboo…

  7. Scene 7 · step · 7s

    Step 3

    Shot. Chiang Mai Steamed Shrimp and Herbs: lid-on steamer. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Steam 12 min in real time.

    Voiceover. Cover and steam until the tofu has taken on the seasoning and is hot through, about 12 minutes. Leave the lid on. Peeking drops the heat and the shrimp, peeled and firm tofu weeps.

    On screen. Cover and steam until the tofu has… · Steam 12 min

  8. Scene 8 · step · 6s

    Step 4

    Shot. Chiang Mai Steamed Shrimp and Herbs: greens just softened in the basket. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Add any leafy parts of spinach for the last 2 minutes if they were held back. Stop once they are tender, with some color left and not stewed to gray.

    On screen. Add any leafy parts of spinach for the last 2…

  9. Scene 9 · step · 6s

    Step 5

    Shot. Chiang Mai Steamed Shrimp and Herbs: finished steamed plate. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Lift the basket off the steam. Finish with the thai basil, a teaspoon of neutral oil, and a little lime. Hor mok is a custard steamed in leaf. Without the leaf, a basket with shrimp, tofu, and a spoon of coconut still smells right.

    On screen. Lift the basket off the steam. Finish with the…

  10. Scene 10 · doneness · 6s

    How you know it is done

    Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.

    Voiceover. Chiang Mai Steamed Shrimp and Herbs is done when it looks like the finished plate in the last step, with the seasoning tasted and adjusted.

    On screen. Doneness

  11. Scene 11 · mistakes · 7s

    If it goes wrong

    Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.

    Voiceover. Chiang Mai Steamed Shrimp and Herbs looks done on top and is still raw in the center. Trust the cue in the method, not the color alone. Give it a few more minutes and check the center. Chiang Mai Steamed Shrimp and Herbs spread, sank, or turned out dry. Measure by weight next time, heat the oven fully, and stop when the doneness cue appears rather than when the timer ends.

    On screen. Common fixes

  12. Scene 12 · storage · 5s

    Cooling and storage

    Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.

    Voiceover. Cool Chiang Mai Steamed Shrimp and Herbs, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven, not a raw salad.

    On screen. Storage

  13. Scene 13 · nutrition · 5s

    Nutrition lower third

    Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.

    Voiceover. One serving is about 242 calories, with 26.6 grams of protein. Pai marks it Healthy.

    On screen. 242 kcal · 26.6 g protein · Healthy

  14. Scene 14 · plate · 5s

    Plate and close

    Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.

    Voiceover. Serve 4 plates. Eat while it is at its best.

    On screen. Chiang Mai Steamed Shrimp and Herbs

  15. Scene 15 · cta · 4s

    Close

    Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.

    Voiceover. Cook Chiang Mai Steamed Shrimp and Herbs from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.

    On screen. Cook it from the recipe

Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.