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.

WRAPPED FISH WITH GINGER BUTTER

This is fish cooked in a healthy, palate-tingling way. Whole mackerel or trout are stuffed with herbs, wrapped in foil or, more authentically, Banana leaves, baked and then drizzled with a fresh ginger butter.

Ingredients:


SERVES 4

OVEN: 190°C/ 375°F/ GAS MARK 5
4x250 g/8 oz whole trout or mackerel, gutted
4 tbsp chopped fresh coriander (cilantro)
5 garlic cloves, crushed
2 tsp grated lemon or lime rind
2 tsp vegetable oil
banana leaves for wrapping (optional)
90 g/ 3 oz/6 tbsp butter
1tbsp grated ginger root
1 tbsp light soy sauce
salt and paper
coriander (cilantro) sprigs and lemon or lime wedges, to garnish

Directions

1. Wash and dry the fish mix the coriander (cilantro) with the garlic, lemon or lime rind and salt and pepper o taste. Spoon into the fish cavities.

2. Brush the fish with a little oil, season well and place fish on a double thickness sheet of baking parchment or foil and wrap up well to enclose. Alternatively, wrap in banana leaves  

3.   Place on a baking sheet (cookie sheet) and bake in the preheated oven for about 25 minutes or until the flesh will flask easily.

4.   Meanwhile, melt the butter in a small pan. Add the grated ginger and stir until well nixed, then stir in the soy sauce.

5.   To serve, unwrap the fish parcels, drizzle over the ginger butter and garnish with coriander (cilantro) and lemon or lime wedges.

BANANA LEAVES
For a really authentic touch, wrap the fish banana leaves, which can be ordered from specialist oriental Supermarkets. They are not edible, but impart a delicate flavour to the fish.

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