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.

FAT HORSES

The curious name for this traditional steamed or baked Thai dish conjures up quite a picture! It is mixture of minced (ground) pork, chicken and crab meat, falvoured with coconut milk, fish sauce and fresh coriander (cilantro).

Ingredients:


Serves 6
30 g/1 oz/2 tbsp creamed coconut
125 g/4 oz lean pork
125 g/4 oz chicken breast, skin removed
125 g/4 oz ˝ cup canned crab meat, drained
2 eggs
2 garlic cloves, crushed
4 spring onions (scallions), trimmed and chopped
1 tbsp fish sauce
1 tbsp chopped fresh coriander (cilantro)
leaves and stems
1 tbsp dark muscovado sugar
salt and pepper

TO GARNISH:
Finely sliced white radish (mooli) or turnip chives
Red chilli
Fresh coriander (cilantro) sprigs

Directions

1.                  Put the coconut into a bowl and pour over 3 tablespoons of hot water. Stir to dissolve the coconut.

2.                  Put the pork, chicken and crab meat into a food processor or blender and process for 10-15 seconds until minced (ground), or chop them finely by hand and put in a mixing bowl.

3.                  Add the coconut mixture to the food processor or blender with the eggs, garlic, spring onions (scallions), fish sauce, coriander (cilantro) and sugar. Season with salt and pepper and process for a few more seconds. Alternatively, mix these ingredients into the chopped pork, chicken and crab meat.

4.                  Grease 6 ramekin dishes with a little butter. Spoon in the minced (ground) mixture, leveling the surface. Place them in a steamer, then set it over a pan of gently boiling water. Cook for about 30 minutes until set.

5.                  Lift out the dishes and leave to cool for a few minutes. Run a knife around the edge of each dish, then invert It on to warmed plates. Serve garnished with finely sliced white radish (mooli) or turnip, chives, red chilli and sprigs of fresh coriander (cilantro).

               
BAKING
You can bake the mixture in a preheated oven at 180°C/350°F/ GAS Mark 4 for 30 minutes if preferred, placing the dishes in a roasting tin (pan), with enough warm water to come halfway up their sides

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