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.

BEEF AND BOK CHOY

A colourful selection of vegetables stir-fried with tender strips of steak.

Ingredients:


SERVES 4
1 large head bok choy, about 250-275 g/ 8-9 oz, torn into large pieces
2 tbsp vegetable oil
2 garlic cloves, crushed
500 g/1 lb rump or fillet steak, cut into thin strips
150 g/5 oz mangetout (snow peas), trimmed
150 g/5 oz baby corn
6 spring onions (scallions), chopped
2 red (bell) peppers, cored deseeded and sliced thinly
2 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp sugar

Directions

1.         Steam the bok choy leaves over boiling water until just tender. Keep warm

2.                  Heat the oil in a large, heavy-based frying pan (skillet) or wok. Add the garlic and steak strips and stir-fry for 1-2 minutes until just browned.

3.               Add the mangetout (snow peas), baby corn, spring onions (scallions), red (bell) pepper, oyster sauce, fish sauce and sugar to the pan, mixing well. Stir-fry for a further 2-3 minutes until vegetable are just tender, but still crisp.

4.                  Arrange the bok choy leaves in the base of a heated serving dish and spoon the beef and vegetable mixture into the centre

5.                  Serve the stir-fry immediately with rice or noodles.

VARIATION
Bok choy is one of the most important ingredients in this dish. If unavailable, use Chinese leaves, kai choy (mustard leaves) or pak choy.

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