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.

FRUIT SALAD WITH GINGER SYRUP

This is a very special salad from the most exotic and colourful fruits that are soaked in a syrup made with fresh ginger and ginger wine. 

Ingredients:


SERVES 6-8

2.5cm/1 in ginger root, peeled and chopped
60 g/2 oz/ ¼ cup caster (superfine) sugar
150 ml/ ¼ pint/ 2/3 cup water
grated rind and juice of 1 lime
1 fresh pineapple, peeled, cored and cut into bite-sized pieces
2 ripe mangoes, peeled stoned and diced
4 kiwi fruit, peeled and sliced
1 paw-paw (papaya), peeled, deseeded and diced
2 passion-fruit, halved and flesh removed
350 g/12 oz lychees, peeled and stoned (pitted)
¼ fresh coconut, grated
coconut ice cream, to serve (optional)

Directions

1.        Place the ginger, sugar, water and lime juice in a small pan and bring slowly to the boil. Simmer for 1 minute, remove from the heat and allow the syrup to cool slightly.

2.        Pass the sugar syrup through a fine sieve (strainer), then add the ginger wine and mix well. Allow to cool completely.

3.        Place the prepared pineapple, mango, kiwi, paw-paw (papaya), passion-fruit and lychess in a serving bowl. Add the cold syrup and mix well. Cover and chill for 2-4 hours

4.        Just before serving, add half of the grated coconut to the salad and mix well. Sprinkle the remainder on the top of the fruit salad.

5.        If using cape gooseberries to decorate the fruit salad, peel back each calyx to form a flower. Wipe the berries with a damp cloth, then arrange them around the side of the fruit salad before serving.

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