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.

SHRIMP ROLLS

This variation of a spring roll is made with shrimps, stir-fried with shallots, carrot, cucumber, bamboo shoots and rice.

Ingredients:


SERVES 4

2 tbsp vegetable oil
3 shallots, chopped very finely
1 carrot, cut into matchstick pieces
7 cm/3 inch piece cucumber, cut into matchstick pieces
60 g/2 oz/ ˝ cup bamboo shoots, drained and shredded pieces finely
125 g/ 4 oz/ ˝ cup peeled shrimps (small shrimp)
90 g/3 oz/ ˝ cup cooked long-grain rice
1 tbsp fish sauce or light soy sauce
1tbsp sugar
2 tbsp cornflour (cornstarch), blended in 2 tbsp cold water
8x25 cm/10 inch spring roll wrappers
oil for deep-frying
salt and pepper
Thai plum sauce, to serve

TO GARNISH:
Spring onion (scallion) brushes 
Fresh coriander (cilantro) sprigs

Directions

1.                  Heat the oil in wok or frying pan (skillet) and add the shallots, carrot, cucumber and bamboo shoots. Stir-fry briskly for 2-3 minutes. Add the shrimps and cooked rice, and cook for a further 2 minutes. Season.

2.                  Mix together the fish sauce or soy sauce, sugar and blended cornflour (cornstarch). Add to the stir-fry and cook, stirring constantly, for about 1 minutes, until thickened. Leave to cool slightly.

3.                  Place spoonfuls of the shrimp and vegetable mixture on the spring roll wrappers. Dampen the edges and roll them up to enclose the filling completely.

4.                  Heat the oil for deep-frying and fry the spring rolls until crisp and golden brown. Drain on paper towels.

5.                  Serve the shrimp rolls garnished with spring onion (scallion) brushes and fresh coriander (cilantro) and accompanied by the plum sauce.
              

TIPS

Keep the unfilled spring roll wrappers covered with a clean, damp cloth as you work to prevent them from drying out. Follow the wrapping instruction carefully so that the filling is properly enclosed. You need 30 g/ 1 oz/ 2 tablespoons long- grain rice to give 90 g/ 3 oz/ ˝ cup cooked rice.

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