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.

CRAB-MEAT CAKES

Make these tasty crab-meat cakes, with their flavour of Thailand, to serve as a snack or starter, or as an accompaniment to a main meal.

Ingredients:


SERVES 4
OVEN: 180 °C/ 350 °/ GAS MARK 4

90 g/3 oz generous 1 cup long-grain rice
1 tbsp sesame oil
1 small onion, chopped finely
1 large garlic clove, crushed
2 tbsp chopped fresh coriander (cilantro)
200 g/7 oz canned crab meat, drained
1 tbsp fish sauce or light soy sauce
250 ml/ 8 fl oz/ 1 cup coconut milk
2 eggs
4 tbsp vegetable oil
salt and pepper
sliced spring onions (scallions), to garnish

Directions

1.                  Cook the rice in plenty of boiling. Lightly salted water for about 12 minutes until just tender. Rinse with cold water and drain well.

2.                  Heat the sesame oil in a small frying pan (skillet) and fry the onion and garlic gently for about 5 minutes until softened and golden brown.

3.                  In a large bowl, mix together the rice, onion, garlic, coriander (cilantro), crab meat, fish sauce or soy sauce and coconut milk. Season with salt and pepper. Beat the eggs together and add the mixture.

4.                  Divide the mixture between 8 greased ramekin dishes or ovenproof teacups and place them in a baking dish or roasting tin (pan) with enough warm water to come halfway up their sides. Place in the preheated oven for about 25 minutes until set. Leave to cool.

5.                  Turn the crab cakes out of the ramekin dishes or teacups. Heat the vegetable oil in a wok or frying pan (skillet) and fry the crab cakes in the oil until golden brown. Drain on paper towels and serve at once, garnished with sliced spring onions (scallions).

PREPARING AHEAD
If you want, you can prepare these crab cakes up to the point where they have been baked. Cool them, then cover and chill, ready for frying when needed.

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