HOT THAI RECIPES

FRIED RICE AND PRAWNS (SHRIMP)
When you‘ve got one eye on the clock and a meal to make this the one! Made in a trice, yet simply stunning to look at, its taste belies its simplicity.

SON-IN-LAW EGGS
This recipe is supposedly so called because it is an easy dish for a son-in-law to cook to impress his new mother-in-law!


GREEN BEEF CURRY
This is a quickly made curry prepared with strips of beef steak, cubed aubergine (eggplant) and onion in a cream sauce flavoured with green curry paste. Serve with fluffy rice and a salad


PAW - PAW (PAPAYA SALAD)
Choose firm paw-paws – or papayas as they are something called – for this delicious salad.


(SHRIMPCELLOPHANE NOODLES WITH SHRIMPS & BEAN-SPROUTS
Cellophane or ‘glass’ noodles are made from mung beans. They are sold dried, so they need soaking before use.

RED CURRY FISH CAKES
 

Just the things to entice the taste buds, Thai fishcakes make a tasty starter and good introduction to a Thai-style meal. Almost any kind of fish fillets or seafood can be used. 

Ingredients:

MAKE ABOUT 24 (TO SERVE 4-6)
1 kg/2 1b fish fillets or prepared seafood, such as cod, haddock, prawns (shrimp), crab meat or lobster
1 egg beaten
1 tbsp chopped coriander (cilantro)
1 quantity red curry paste 
1 bunch spring onions (scallions), chopped finely
Vegetable oil for deep-frying
Chilli flower, to garnish

CUCUMER SALAD:
1 large cucumber, peeled and grated
2 shallots, grated
2 red chillies, deseeded and chopped very finely
2 tbsp fish sauce
2 tbsp dried powdered shrimps
1 ˝ - 2 tbsp lime juice

Directions

1.                  Place the fish in a blender or food processor with the egg, coriander (cilantro) and curry paste and puree until smooth and well blended.

2.                  Turn the mixture into a bowl, add the spring onions ( scallions) and mix well to combine

3.                  Taking 2 tablespoons of the fish mixture at a time, shape into balls, then flatten them slightly with your finger to make fishcakes.

4.                  Heat the oil in a wok or frying pan (skillet) until hot, add a few of the fishcakes and deep-fry for a few minutes until brown and cooked through. Remove with a slotted spoon and drain on paper towels. Keep warm while cooking the remaining fishcakes.

5.                  Meanwhile, to make the cucumber salad, mix the cucumber with the shallots, chillies, fish sauce, dried shrimps and lime juice.

6.                  Serve the salad immediately, with the warm fishcakes.

CHILLIES
When handling chillies be very careful not to touch your face or eyes: chilli juice is a powerful irritant, and can be very painful on the skin. Always wash your hands after preparing chilies.

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