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.

MANGO SALAD

A version of this popular salad is sold over Thailand. It is an unusual combination but works well as lone as the mango is very unripe. Paw-paw can be used instead, if you prefer. The components of the salad can be prepared ahead, but should not be assembled until just before serving, so that the flavours remain distinct.

Ingredients:


SERVES 4

1 lollo biondo lettuce, or any crunchy lettuce
15 g/ ˝ oz coriander (cilantro) leaves
1 large unripe mango, peeled and cut into long thin shreds
1 small red chilli, deseeded and chopped finely
2 shallots, chopped finely
1 tbsp lemon juice
1 tbsp light soy sauce
6 roasted canned chestnuts, quartered

Directions

1.                  Line a serving plate with the lettuce and coriander (cilantro).

2.                  Soak the mango briefly in cold water, in order to remove any syrup, while you prepare the dressing.

3.                  Combine the chilli, shallots, lemon juice any soy sauce.

4.                  Drain the mango, combine with the chestnuts and spoon on to the serving plate.

5.                  Pour over the dressing and serve immediately.

WATERMELON BASKET
This would look wonderful is served in a watermelon basket. To make a watermelon basket, stand a watermelon on once end on a level surface. Holding a knife level and in one place, turn the watermelon on its axis so that the knife makrs and even line all around the middle. Mark a 2.5 cm/1 inch wide handle across the top and through the centre stem, joining the middle line at either end. (If you prefer a zigzag finish, mark the shape to be cut at this point before any cuts are made, to ensure even zigzag.)

Take a sharp knife and, following the marks made for the handle, make the first vertical cut, then cut down the other side of the handle. Now follow the middle line and make your straight or zigzag cut, taking care that the knife is always pointing towards the centre of the watermelon, and is level with the work surface (counter), as this ensure that when you reach the handle cuts, the cut out piece of melon will pull away cleanly. Hollow out the flesh with a spoon, leaving a clean edge, and fill as required.

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