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.

PORK AND PRAWNS (SHRIMP) SESAME TOASTS 

This classic Thai snack is a great nibble for serving at parties – but be sure to make plenty!

Ingredients:

SERVES 4

250 g/8 oz lean pork
250 g/8 oz/ 2/3 cup uncooked peeled prawns (shrimp) divined 
4 spring onions (scallions), trimmed 
1 garlic clove, crushed 
1 tbsp chopped fresh coriander (cilantro) leaves and stems
1 tbsp fish sauce
1 egg
8-10 slices thick-cut white bread
3 tbsp sesame seeds
150 ml/ ¼ pint/ 2/3 cup vegetable oil
Salt and pepper 

TO GARNISH:

Sprigs of fresh coriander (cilantro) 
Red (bell) pepper, sliced finely

Directions 

1.                  Put the pork, prawns (shrimp), spring onions (scallions), garlic coriander (cilantro), fish sauce, egg and seasoning into a food processor or blender. Process for a few seconds to chop the ingredients finely. Transfer the mixture to a bowl. Alternatively, chop the pork, prawns (shrimp) and spring onions (scallions) very finely and mix with the garlic, coriander (cilantro), fish sauce, beaten egg and seasoning until well combined.

2.                  Spread the pork and prawn (shrimp) mixture thickly over the bread so that it reaches right up to the edges. Cut off the crust and slice each piece of bread into 2 squares or triangles.

3.                  Sprinkle the topping liberally with sesame seeds.

4.                  Heat the oil in a wok or frying pan (skillet). Fry a few pieces of the bread, topping side down first so that it sets the egg, for about 2 minutes or until golden brown. Turn the pieces over to cook on the other side, about 1 minute

5.                  Drain the pork and prawn (shrimp) toasts and place them on paper towels. Fry the remaining pieces in batches until they are all cooked.

6.                  Serve garnished with sprigs of fresh red (bell) pepper.

PRAWNS (SHRIMP)

If you can’t fine any uncooked prawns (shrimp), use cooked ones instead. If using frozen prawns (shrimp), be sure to defrost them first and dry them with paper towels.

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