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.

CELLOPHANE NOODLES WITH SHRIMPS & BEAN-SPROUTS

Cellophane or ‘glass’ noodles are made from mung beans. They are sold dried, so they need soaking before use.

Ingredients:


SERVES 4

2 tbsp light soy sauce
1 tbsp lime or lemon juice
1 tbsp fish sauce
125 g/ 4 oz firm tofu (bean curd), cut into chunks
125 g/ 4 oz cellophane noodles
2 tbsp sesame oil
4 shallots, sliced finely
2 garlic cloves, crushed
1 small red chilli, deseeded and chopped finely
2 celery sticks, sliced finely
2 carrots, sliced finely
125 g/4 oz/ 2/3 cup cooked, peeled shrimps (small shrimp)
60 g/2 oz/1 cup bean-sprouts

TO GARNISH:
carrots slices
celery leaves
resh chillies

Directions

1.                  Mix together the soy sauce, lime or lemon juice and fish sauce in a shallow bowl. Add the tofu (bean curd) cubes and toss them in the mixture. Cover and set aside for 15 minutes.

2.                  Put the noodles into a large bowl and cover with warm water. Leave them to soak for about 5 minutes, and then drain them well.

3.                  Heat the sesame oil in a wok or large frying pan (skillet). Add the shallots, garlic and chilli and stir-fry for 1 minute. Add the celery and carrots, and stir-fry for a further 2-3 minutes.

4.                  Tip the drained noodles into the wok or frying pan (skillet) and cook, stirring, for 2 minutes, then add the shrimps, bean sprouts and tofu (been curd) with the soy sauce mixture. Cook over a medium-high heat for 2-3 minutes until heated through.

5.                  Transfer to a serving dish and garnish with carrot slices, celery leaves and chillies.
                   

SHRIMPS
For speed and convenience, use canned shrimps, but make sure that you drain them well first.

RECIPES CATEGORIES