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.

SHREDDED VEGETABLE OMELETTE

Cook this large omelette and then slice into four portions to serve as a side dish. If you like, double the quantities and serve it as a main course.

Ingredients:


SERVES 4

4 eggs
3 tbsp milk
1 tbsp fish sauce or light soy sauce
1 tbsp sesame oil
1 small red onion, sliced very finely
1 small courgette (zucchini), trimmed and cut into matchstick pieces
1 small leek, trimmed and cut into matchstick pieces
5 cm/2 inch piece cucumber, cut into matchstick pieces
1 tbsp chopped fresh coriander (cilantro)
15 g/ ˝ oz/1 tbsp butter
Salt and pepper

TO GARNISH:
Sprigs of fresh basil
celery leaves
4 chilli flowers 

Directions

1.                  Beat the eggs, milk and fish sauce or soy sauce together.

2.                  Heat the sesame oil in a wok or large frying pan (skillet) and add all the vegetables. Stir-fry them briskly for 3-4 minutes, then add the chopped coriander (cilantro). Season with salt and pepper. Transfer to a warmed plate and keep warm.

3.                  Melt the butter in a large omelette pan or frying pan (skillet) and add the beaten egg mixture. Cook over a medium-high heat until just set.

4.                  Tip the vegetable mixture along one side of the omelette, then roll up the omellete. Slice into 4 portions and arrange on a warmed serving plate. Garnish with fresh basil, celery leaves and chilli flowers and serve at once.

       VEGETABLES
Work quickly when making the omelette to make sure that the vegetables retain their just-cooked texture and flavour.
Substitute other vegetables for the ones in the recipe as you wish – spring onions (scallions), mangetout (snow peas), small broccoli) or cauliflower florets, for example.

RECIPES CATEGORIES