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.

GRAPEFRUIT AND COCONUT SALAD

This salad is deceptive-it is in fact quite filling, even though it looks very light.

Ingredients:


SERVES 4

125 g/ 4oz /1 cup grated coconut
2 tsp light soy sauce
2 thsp lime juice
2 thsp water
2 tsp sunflower oil
1 garlic clove, halved
1onion, chopped finely
2 large ruby grapefruits, peeled and segmented
90 g/ 3 oz/ 1 ˝ cups alfalfa sprouts

Directions

1. Toast the coconut in a dry frying pan (skillet), stirring constantly, until golden brown, about 3 minutes. Transfer to a bowl.
    
2. Add the light soy sauce, lime juice and water.
    
3. Heat the oil in a saucepan and fry the garlic and onion until soft. Stir the onion into the coconut mixture. Remove the garlic.
    
4. Divide the grapefruit segments between 4 plates. Sprinkle each with a quarter of the alfalfa sprouts and spoon over a quarter of the coconut mixture.

ALFALFA SPROUTS
Alfalfa sprouts can be bought in trays or packets from most supermarkets, but you can easily grow your own, if you like to have a constant and cheap supply.
Soak a couple of table spoons of alfalfa seeds overnight in warm water. Drain the seeds and place them in a jam jar, or a sprouting tray if you have one. Cover the neck of the jar with a piece of muslin (cheesecloth) or fine netting. Leave in a dark, warm place. Once a day, fill the jar with warm water, then turn it upside down and allow the water to drain out through the muslin. After 3 or 4 days, the seeds will be ready to eat.
You can sprout almost any seeds and beans in this way, including mung beans, which turn into bean-sprout, and are usually much crunchier than the shop- bought variety.

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