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.

SAUTÉED GREEN

Eat your greens in this most delicious way – stir-fried so that they retain their colour, crunch and flavour. 

Ingredients:


SERVES 4

8 spring onions (scallions)
2 celery sticks
125 g/ 4 oz white radish (mooli)
125 g/ 4 oz sugar snap peas or manegetout (snow peas)
175 g/ 6 oz Chinese leaves or cabbage
175 g/ 6 oz bok choy or spinach
2 tbsp vegetable oil
1 tbsp sesame oil
2 garlic cloves, chopped finely
1 tbsp fish sauce
2 tbsp oyster sauce
1 tsp finely grated fresh ginger root
pepper

Directions

1.                  Slice the spring onions (scallions) and celery finely. Cut the white radish (mooli) into matchstick strips. Trim the sugar snap peas or mangetout (snow peas). Shred the Chinese leaves or cabbage and shred the  bok choy or spinach.

2.                  Heat the vegetable oil and sesame oil to together in a wok or large frying pan (skillet). Add the garlic and fry for about 1 minute.

3.                  Add the spring onions (scallions), celery, white radish (mooli) and sugar snap peas or mangetout (snow peas) to the wok or frying pan (skillet) and fry stir-fry for about 2 minutes.

4.                  Add the Chinese leaves or cabbage and bok choy or spinach. Stir-fry for 1 minute.

5.                  Stir the fish sauce and oyster sauce into the vegetables with the grated ginger. Cook for 1 minute. Season with pepper and at once.

            VARIATION
Any variety – and any amount – of fresh vegetables can be used in this dish. Just make sure that harder vegetables, such as carrots, are cut very finely so that they cook quickly.
Use light soy sauce as an alternative to the fish sauce, if you prefer.

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