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.

NOODLE, MUSHROOM AND GINGER SOUP

Thai soups are very quickly and easily put together, and are cooked so that each ingredient can still be tested, even after it has been combined with several others.

Ingredients:


SERVES 4

15 g /½ oz/ ¼ cup dried Chinese mushrooms or 125 g/4 oz/ 1/3 cups field or chestnut (crimini) mushrooms
1 litre/1 ¾ pints/4 cups hot vegetable stock
125 g/4 oz thread egg noodles
2 tsp sunflower oil
3 garlic cloves, crushed
2.5 cm/1 inch piece ginger root, shredded finely
½ tsp mushroom ketchup
1 tsp light soy sauce
125 g/4 oz/2 cups bean-sprouts
coriander (cilantro) leaves to garnish

Directions

1.                  Soak the dried Chinese mushrooms, if using, for at least 30 minutes in 300 ml/ ½ pint/1 ¼ cups of the hot vegetable stock. Remove the stalks and discard, then slice the mushrooms. Reserve the stock.

2.                  Cook the noodles for 2-3 minutes in boiling water. Drain and rinse. Set them aside.

3.                  Heat the oil over a high heat in a wok or large, heavy frying pan (skillet). Add the garlic and ginger, stir and add the mushrooms. Stir over a high heat for 2 minutes.

4.                  Add the remaining vegetable stock with the reserved stock and bring to the boil. Add the mushroom ketchup and soy sauce.

5.                  Stir in the bean-sprouts. Cook until tender and serve immediately over the noodles, garnished with coriander (cilantro) leaves.

CHINESE MUSHROOMS
Dried Chinese mushrooms are widely available from all oriental stores and markets and form many specialist food shops and delicatessens. They are quite inexpensive and will keep for an extended period in a sealed jar.

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