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.

SIZZLED CHILLI PRAWNS (SHRIMP)

Another Thai classic-large prawns (shrimp) marinated in a chilli mixture and then stir-fried with cashews. Serve with a fluffy rice and braised vegetable.

Ingredients:


SERVES 4

5 tbsp soy sauce
5 tbsp dry sherry
3 dried red chillies, deseeded and chopped
2 garlic cloves, crushed
2 tsp grated ginger root
5 tbsp water
625 g/ 1 ¼ 1b shelled tiger prawns (shrimp)
1 large bunch spring onions (scallions), chopped
90 g /3 oz/ 2/3 cup salted cashew nuts
3 tbsp vegetable oil
2 tsp cornflour (cornstarch)

Directions

1.                  Mix the soy sauce with the sherry cillies, garlic, ginger, and water in a large bowl.

2.                  Add the prawns (shrimp), spring onions (scallions) and cashew and mix well, cover tightly and leave to marinate for at least 2 hours, stirring occasionally.

3.                  Heat the oil in a large, heavy-based frying pan (skillet) or wok. Drain the prawns (shrimp), spring onions (scallions) and cashews from the marinade with a slotted spoon and add to the pan, reserving the marinade. Stir-fry over a high heat for 1-2 minutes.

4.                  Mix the reserved marinade with the cornflour (cornstarch), add to the pan and stir-fry for about 30 seconds until the marinade forms a slightly thickened shiny glaze over the prawn (shrimp) mixture.

5.                  Serve the prawns (shrimp) immediately with rice.

VARIATION
For an attractive presentation serve this dish in mixed wild rice and basmati or other long-grain rice. Start cooking the wild rice in boiling water. After 10 minutes, add the basmati rice or other rice and continue boiling until all grains are tender. Drain well and adjust the seasoning.

 
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