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.

CHICKEN AND MUSHROOM WONTONS

These deliciously crispy nibbles make an ideal introduction to a Thai meal.  Here they are filed with a chicken and mushroom mixture.

Ingredients:


SERVES 4

250 g/8 oz boneless chicken breast, skinned
60 g/2 oz/ 2/3 cup mushrooms
1 garlic clove
2 shallots
1 tbsp fish sauce or mushroom ketchup
1 tbsp chopped fresh coriander (cilantro)
2 tbsp vegetable oil
about 50 wonton wrappers
oil for deep-frying
salt and pepper
sliced spring onion (scallions), to garnish
sweet chilli sauce, to serve

Directions         

1.                  Put the chicken, mushrooms, garlic, shallots, fish sauce or mushroom ketchup and coriander (cilantro) into a blender or food processor. Blend for 1- 15 seconds. Alternatively, chop all the ingredients finely and mix them together well.

2.                  Heat the vegetable oil in a wok or frying pan (skillet) and add the chicken mixture. Stir-fry for about 8 minutes, breaking up the mixture as it cooks, until it browns. Transfer to a bowl and leave to cool for 10-15 minutes.

3.                  Place the wonton wrappers on a clean, damp tea towel (dish cloth). Layering 2 wrappers together at a time, place teaspoonful of the chicken mixture, into the middle. Dampen the edge mixture with water, then make small pouches, pressing the edge together to seal. Repeat with the remaining wrappers until all the mixture is used.

4.                  Heat the oil in a wok or deep-fat fryer. Fry the wontons, a few at a time for 2-3 minutes until golden brown. Lift them from the oil with a perforated spoon and drain on paper towels. Keep warm while frying the remaining wonton.

5.                  Transfer the wontons to a warmed serving platter and garnish with sliced spring onion (scallion). Serve at once, accompanied by some sweet chilli sauce.

VARIATION

Use 125 g/4 oz/ ˝ cup of peeled prawns (shrimp) mixed with 125 g/4 oz lean minced (ground) pork to make a different variety, omitting the mushrooms. If wonton wrappers are unavailable, use sheets of filo pastry cut to size.

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