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.

THAI SALAD

This is a typical Thai-style salad made by mixing fruit and vegetables with the sharp, sweet and fishy flavours of the dressing.

Ingredients:


SERVES 4-6
250 g/8 oz white cabbage, shredded finely
2 tomatoes, skinned, deseeded and chopped
250 g/8 oz cooked green beans, halved if large
125 g/4 oz peeled prawns (shrimp)
1 paw-paw (papaya), peeled, deseeded and chopped
1-2 fresh red chillies, deseeded and sliced very finely
60 g/2 oz/scant 1/3 cup roasted salted peanuts, crushed
handful lettuce or baby spinach leaves
shredded or torn into small pieces
coriander (cilantro) sprigs , to garnish

DRESSING:
4 tbsp lime juice
2 tbsp fish sauce
sugar, to taste ‘pepper’

Directions

            1.         Mix the cabbage with the tomatoes, green beans, prawns (shrimp), three-quarters of the paw-paw (papaya) and half the chillies in a bowl. Stir in two-third of the crushed peanuts and mix together well.                                                   

2.         Line the rim of a large serving plate with the lettuce or spinach and pile the salad mixture into the centre.                                                    

3.         To make the dressing, beat the lime juice with the fish sauce and add sugar and pepper to taste. Drizzle over the salad.                                                                                                                

4.         Scatter the top with the remaining paw-paw (papaya), chillies and crushed peanuts. Garnish with coriander (cilantro) leaves and serve at once.

SKINNING TOMATOES
To skin tomatoes, make a cross at the base with a very sharp knife, then immerse in a bowl of boiling water for a few minutes. Remove with a slotted spoon and peel off the skin.

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