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.

PANCAKES POLAMAI

These Thai pancakes are filled an exotic array of tropical fruits. Decorate lavishly with tropical flowers or mint sprigs.

Ingredients:


SERVES 4


BATTER:
125 g/ 4 oz/1 cup plain (all-purpose) flour
pinch salt
1 egg
1 egg yolk
300 ml/ ½ pint/ ¼ cups coconut milk
4 tsp vegetable oil, plus oil for frying

FILLING:
1 banana
1 paw-paw (papaya
Juice of 1 lime
2 passion-fruit
1 mango, peeled, stoned and sliced
4 lychees, stoned and halved
1-2 tbsp honey
flowers or mint sprigs, to decorate

Directions

1.                  To make the batter, sift the flour into a bowl with the salt. Make a well in the centre, add the egg and egg yolk and a little of the coconut milk. Gradually draw the flour into the egg mixture, beating well and gradually adding the remaining coconut milk to make a smooth batter. Add the oil and mix well. Cover and chill for 30 minutes.

2.                  To make the filling, peel and slice the banana and place in a bowl. Peel and slice the paw-paw (papaya), remove and discard the seeds then cut into bite-sized chunks. Add to the banana with the lime juice and mix well to coat.

3.                  Cut the passion-fruit in half and scoop out the flesh and seeds into the fruit bowl. Add the mango, lychees and honey and mix well.

4.                  To make the pancakes, heat a little oil in a 15 cm/ 6 inch crepe pan or frying pan (skillet). Pour in just enough of the pancake batter to cover the base of the pan and title so that it spreads thinly and evenly. Cook until the pancake is just set and the underside is slightly browned, turn and briefly cook the other side. Remove from the pan and keep warm. Repeat with the remaining batter to make a total of 8 pancakes.

5.                  To serve, place a little of the prepared fruit filling along the centre of each pancake and then, using both hands, roll it into a cone shape. Lay seam-side down on warmed serving plates, allowing 2 pancakes per serving.

6.                  Serve the stuffed pancakes at once decorated with flowers and mint sprigs, if liked.

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