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.

SPRING ROLLS

The Thai spring rolls are not as heavy as the Chinese version and are ideal as canapés with drinks or as part of a finger buffet. The easiest way to break the rice vermicelli is to crush it in the packet before opening it to weigh it.

Ingredients:


SERVES 6

2 tbsp plain (all purpose) flour
150 ml/ ¼ pint 2/3 cup water
60 g/2 oz/ ½ cup dried rice vermicelli, broken into small pieces
1 garlic love, crushed
1 green (bell) pepper, chopped finely
1 celery stick, chopped finely
2 spring onions (scallions), chopped finely
125 g/4 oz/1 1/3 cups button mushrooms sliced finely
2 tsp liquid seasoning, such as Maggi
½ tsp sugar
8 frozen spring roll sheets, 25 cm/10 inches square, defrosted
oil for frying

SAUCE:
4 tbsp rice vinegar
4 tbsp sugar
½ tsp salt
1 small red chilli, chopped finely

Directions

1.                    Mix the flour and water together over a low heat, stirring constantly until thick and translucent, pour into a saucer and set aside.

2.                    Blanch the rice vermicelli in boiling water for 30 seconds. Stir and drain set aside.

3.                    Heat 1 tablespoon of the oil in a wok or large, heavy frying pan (skillet) over a high heat. Add the garlic, green (bell) pepper, celery, spring onion (scallion) and button mushrooms. Stir until the vegetables are softened. Add the liquid seasoning and sugar. Remove from the heat and transfer to paper towels to drain briefly. Stir into the rice vermicelli.

4.                    Cut the first spring roll sheet into 4 square. Place about 2 teaspoons of the vermicelli mixture in the centre of each square. Fold 3 corners inwards like in envelope, and roll up to the fourth corner. Dab a little of the flour and water paste on this corner to seal. At this stage the spring rolls can be chilled or frozen for late use.

5.                    Heat the oil in a wok or deep-fat fryer until a light haze appears on top. Have ready a plate lined with paper towels. Deep-fry the spring rolls in batches until golden brown, drain will on the paper towels.

6.                    To make sauce, boil all the ingredients together. Stirring frequently until the sauce thickens, about 5 minutes. Pour into all a small bowl or saucer. Serve with the spring rolls.

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