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.

DEEP-FRIED VEGETABLES WITH SWEET AND SOUR SAUCE

Chose selection of your favourite seasonal vegetables, coat them in a light batter and deep-fry the m until crispy to make this delightful dish.

Ingredients:


SERVES 4

500 g/1 lb selection fresh vegetables, such as red and green (bell) peppers, courgettes (zucchini), carrots, spring onions (scallions), cauliflower, broccoli and mushrooms
oil for deep-frying

BATTER:
125 g/ 4oz/ 1 cup plain (all-purpose) flour
˝ tsp salt
1 tsp caster (superfine) suger
1 tsp baking powder
3 tbsp vegetable oil
200 ml/ 7 fl oz/ scant 1 cup tepid water

SAUCE:
1 tbsp light muscovado suger
2 tbsp soy sauce
4 tbsp cider vinegar
4 tbsp medium sherry
1 tbsp cornflour (cornstarch)
1 tsp finely grated fresh ginger root

TO GARNISH:
Spring onion (scallion) brushes
Chopped spring onion (scallions)

Directions

1. To make the batter, sift the flour, salt, sugar and baking powder into a large bowl. Add the oil and most of the water. Whisk together to make a smooth batter, adding extra water to give it the consistency of single (light) cream. Chill for 20 – 30 minutes.
    
2. To make the sauce, put all the ingredients into a small saucepan. Heat, stirring, until thickened and smooth.
    
3. Cut all the vegetables into even, bite-sized pieces.
    
4. Heat the oil in wok or deep fat fryer. Dip the vegetable into the batter and fry them in the hot oil, a few at a time, for about 2 minutes until golden brown and crispy. Drain on paper towels.
    
5. Serve the vegetable on a warmed platter, garnished with spring onion (scallion) brushes and chopped spring onions (scallion), accompanied by the sauce.

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                   SESAME SEEDS

Scatter a few sesame seeds over the crispy-fried vegetables just before serving, if you wish.

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