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.

PAW – PAW (PAPAYA SALAD)

Choose firm paw-paws – or papayas as they are something called – for this delicious salad.

Ingredients:


SERVES 4

DRESSING:
4 tbsp olive oil
1 tbsp fish sauce or light soy sauce
2 tbsp lime or lemon juice
1 tbsp dark muscovodo sugar
1 tbsp finely chopped fresh or green chilli

SALAD:
1 crisp lettuce
½ small white cabbage
2 paw-paws (papayas)
2 tomatoes
30 g/1 oz/ ¼ cup roast peanuts, chopped roughly
4 spring onions (scallions), trimmed and sliced thinly
basil leaves, to garnish

Directions

1.                  To make the dressing, whisk together the olive oil, fish sauce or soy sauce, lime or lemon juice, sugar and chopped chilli. Set aside, stirring occasionally to dissolve the sugar.

2.                  Shred the lettuce and cabbage and toss them together. Arrange on a large serving plate.

3.                  Peel the paw-paws (papayas) and slice them in half. Scoop out the seeds, then slice the flesh thinly. Arrange on top of the shredded lettuce and cabbage.

4.                  Put the tomatoes into a small bowl and cover them with boiling water. Leave them to stand for 1 minute, then lift them out with a fork and peel them, remove the seeds and chop the flesh. Arrange them on the salad leaves. Scatter the peanuts and spring onions (scallions) over the top.

5.                  Whisk the salad dressing to distribute the ingredients and pour over the salad. Garnish with basil leaves and serve at once.

       TIPS
Instead of using a fresh chilli in the dressing, use ½ teaspoon of dried chilli flakes instead. If you prefer a milder dressing, omit the chilli altogether.
Choose them plain, unsalted peanuts and toast them under the grill (broiler) until golden to get the best flavour. Take care not to burn them, as they brown very quickly.

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