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.

THAI CHICKEN SPRING ROLLS

A cucumber dipping sauce tastes perfect with these delicious spring rolls, filled with chicken and fresh, crunchy vegetables.

Ingredients:


SERVES 4

2 tbsp vegetable oil
4 spring onions (scallions), trimmed and sliced very finely
1 carrot, cut into matchstick pieces
1 small green or red (bell) pepper, cored, deseeded and sliced finely
60 g/ 2 oz/ 2/3 cup button mushrooms, sliced
60 g/2 oz/1 cup bean-sprouts
175 g/6 oz/1 cup cooked chicken, shredded
1 tbsp light soy sauce
1 tsp sugar
2 tsp cornflour (cornstarch), blended in 2 tbsp cold water
12 x 20 cm/8 inch spring roll wrappers
oil for deep-frying
salt and pepper
spring onion (scallion) brushes, to garnish (see page 172)

SAUCE:

50 ml/2 fl oz/ ¼ cup light malt vinegar
2 tbsp water
60 g/ 2 oz/ ¼ cup light muscovado sugar
½ tsp salt
5 cm/ 2 inch piece cucumber, peeled and chopped finely
4 spring onions (scallions), trimmed and sliced finely
1 small red or green chilli, deseeded and chopped very finely

Directions

1.                  Heat the oil in a wok or frying pan (skillet) and add the spring onions (scallions), carrot and (bell) pepper. Stir-fry for 2-3 minutes. Add the mushrooms, bean-sprouts and chicken and cook for a further 2 minutes. Season to taste.

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

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

4.                  To make the dipping sauce, heat the vinegar, water, sugar and salt in a saucepan. Boil for 1 minute. Mix the cucumber, spring onions (scallions) and chilli in a small serving bowl and pour over the vinegar mixture. Leave to cool

5.                  Heat the oil and fry the rolls until crisp and golden brown. Drain on paper towels, then serve, garnished with spring onion (scallion) brushes and accompanied by the cucumber dipping sauce.

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