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.

DUCKLING AND RADISH SALAD

Juicy duckling breast are coated with sesame seeds, then cooked, thinly sliced and served with a crisp salad.

Ingredients:


SERVES 4

350 g/12 oz boneless breasts, skinned
2 tbsp plain (all-purpose) flour
1 egg
2 tbsp water
2 tbsp sesame seeds
3 tbsp sesame oil
˝ head Chinese leaves, shredded
3 celery sticks, sliced finely
8 radishes, trimmed and halved
salt and pepper
fresh basil leaves, to garnish

DRESSING:
Finely grated rind of 1 lime
2 tbsp lime juice
2 tbsp olive oil
1 tbsp light soy sauce
1 tbsp chopped fresh basil

Directions

1.                  Put each ducking breast between sheets of greaseproof paper (baking parchment) or clingfilm (plastic wrap). Use a meat mallet or rolling pin to beat them out and flatten them slightly.

2.                  Sprinkle the flour on to a large plate and season with salt and pepper. Beat the egg and water together in a shallow bowl, then sprinkle the sesame seeds on to a separate plate. Dip the duckling breasts first into the seasoned flour, then into the egg mixture and finally into the sesame seeds.

3.                  Heat the sesame oil in a wok or frying pan (skillet) and fry the duckling breasts over a medium heat for about 8 minutes, turning once. Insert a sharp knife into the thickest part – the juices should run clear. Lift them out and drain paper towels.

4.                  To make the dressing for the salad, whisk together the lime rind and juice, olive oil, soy sauce and chopped basil. Season with a little salt and pepper.

5.                  Arrange the Chinese leaves, celery and radish on a serving plate. Slice the duckling breasts thinly and place on top of the salad. Drizzle with the dressing and garnish with fresh basil leaves. Serve at once.

VARIATION

Use fresh coriander (cilantro) or mint as an alternative to basil. Either chicken or turkey breasts would make excellent alternatives to duckling.

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