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
T his 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 FRIED RICE

The Thais often serve their rice fried, but not just plain and simple-they give theirs an extra punch and bit of a zip with hot red chillies, spring onions (scallions) and fish sauce.

Ingredients:


SERVES 4
250 g/8 oz/1 cup basmati rice
3 tbsp sunflower oil
1 hot red chilli, deseeded and chopped finely
2 tsp fish sauce
3 spring onions (scallions), chopped
1 large egg, beaten
1 tbsp chopped parsley or coriander (cilantro)
1 tbsp soy sauce
1 tsp sugar
salt and pepper

Directions

1.                 Cook the rice in boiling salted water for about 10 minutes until tender. Drain, rinse with boiling water and drain again. Spread out on a large plate or baking sheet (cookie sheet) to dry.

2.                  Heat the oil in a large, heavy-based frying pan (skillet) or wok until hot. Add the chilli, fish sauce and spring onions (scallions) and stir-fry for 1-2 minutes.

3.                  Add the beaten egg and stir-fry quickly so that the egg scrambles into small fluffy pieces.

4.                   Fork through the rice to separate the grains, then add to the pan and stir-fry for about 1 minute to mix and heat through.

5.                  Sprinkle a little of the chopped parsley over the rice. Mix the soy sauce with the sugar and remaining chopped parsley and stir into the rice mixture, tossing well to mix. Serve immediately.

FRIED RICE
For perfect fried rice it is important that the rice is thoroughly dry and cold before it is added to the pan, otherwise it may become lumpy and soggy.

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