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.

SWEET AND SOUR TOFU (BEANCURD) SALAD 
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Tofu (bean curd) is a delicious, healthy alternative to meat. Mixed with a variety of crisp stir-fried vegetable, then tossed in a piquant sweet and sour dressing, it makes an ideal light meal or starter

SERVES 4-6

 2 tbsp vegetable oil
1 tbsp sesame oil
1 garlic clove, crushed
500 g/1 1b tofu (bean curd), cubed
1 onion, sliced
1carrot. cut into julienne strips
1 stick celery, sliced
2 small red (bell) peppers, cored, deseeded and sliced
250 g/8 oz mangetout (snow peas), trimmed and halved
125 g/4 oz broccoli, trimmed and divided into florets
125 g/4 oz thin green beans, halved
2 tbsp oyster sauce
1 tbsp tamarind concentrate
1 tbsp fish sauce
1 tbsp tomato puree (paste)
1 tbsp light soy sauce
1 tbsp chilli sauce
2 tbsp sugar
1 tbsp white vinegar pinch ground star anise
1 tsp cornflour (cornstarch)
300 ml/ ½ pint /1 ¼ cups water

Directions

            1.Heat the vegetable oil in a large, heavy-based frying pan (skillet) or wok until hot. Add the crushed garlic and cook for a few seconds.

2. Add the tofu (bean curd) in batches and stir-fry over a gentle heat until golden on all sides, remove with a slotted spoon and keep warm.

3. Add the onion, carrot, celery, red (bell) pepper, mangetout (snow peas), broccoli and green beans to the pan and stir-fry for about 2-3 minutes or until tender-crisp.

4. Add the oyster sauce, tamarind concentrate, fish sauce, tomato puree (paste), soy sauce, chilli sauce sugar, vinegar and star anise mixing well to blend. Stir-fry for a further 2 minutes.
5. Mix the cornflour (cornstarch) with the water and add to the pan with the fried tofu. Stir-fry gently until the sauce boils and thickens slightly.

6. Serve the salad immediately, on warm palates

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