Chilli Prawns

Chilli Prawns

Ingredients :
- 1 lb fresh shrimps (large) -
- 1 sprig Chinese celery (sectioned) -
- 1/2 onion (shredded) -
- 1/2 sprig lemongrass (crushed) -
- 1 tsp crused garlic -
- 1 tsp crushed shallot -
- 2 tsp Thai shrimp paste (mixed with some water) -
- Suitable amount of Chinese parsley -

Seasoning :
- 2 tsp chilli paste -
- 1 tso yellow curry paste -
- 2 tsp fish gravy -

Method :
1.Trim and devein shrimps. Wash and drain well.
2. Hear wok. Add 3 tbsp oil.. Saute onion, lemongrass, garlic, shallot and shrimp paste. Add shrimp. Stir-fry for a while. Add seasoning and 2 tbsp water. Stir well. Cover for a while. With shrimps cooked, add celery. Stir-fry and dish up. Garnish woth Chinese parsley.

Tasty Thai Cuisine

Fried Mussel In Thai Style

Fried Mussel In Thai Style

Ingredients :
- 1 pack frozen mussel (with Shell) -
- 1/4 onion (shredded) -
- 1 tsp garlic )crushed) -
- 1 tsp shallot (crushed) -
- 1 tomato (sliced) -
- 1 red chilli (carved) -
- a few mint leaves -

Seasoning :
- 1/2 tsp soy sauce -
- 1/2 tsp dark soy sauce -
- 2 tsp chilli paste -
- 1/4 tsp sugar -

Method :
1. Defrost mussel. Take out flesh with a knife. Wash and scald. Drain well.
2. Rub mussel shells with sea salt. Scald in boiling water for 10 minutes. Drain well.
3. Heat wok with 3 tbsp oil. Saute onion garlic, shallot and mussel. Add seasoning. Stir-fry quickly. Thicken the sauce with a little cornflour solution. Return mussel to shells. Garnish with tomato slices, red chilli and mint leaves. Serve hot.

Tasty Thai Cuisine

Thai Style Fish Cake

Thai Style Fish Cake

Ingredients :
- 10 oz mackarel flesh -
- 2 lemon leaves -
- 4 sprigs green string bean or suitable -
- Amount of peas -
- Suitable amount of mint leaves -
- Suitable amount of chilli dices -

Seasoning :
- 1 tsp sugar -
- 2 tsp fish gravy -
- 2 tsp cornflour -
- 1/4 tsp salt -
- 1 tsp red curry paste -
- 3/4 tsp Thai shrimp paste (mixed with some water) -

Sweet and Sour Sauce :
- 1 tbsp Chinese parsley (chopped) -
- 2 tbsp peanut (crushed an stir-fried) -
- 1 tbsp tomato juice -
- 1 tbsp vinegar -
- 1 tbsp sugar -
- 1 red perennial chilli (chopped) -
- 1 cloe garlic (chopped) -
- 1 shallot (chopped) -
- 1 1.2 tsp caltrip starch -
- 3 tbsp water -
* Mix all ingredients well. Cook over low heat until boiling. Add Chinese parsley and peanuts to form a sweet an sour sauce. The sauce can be made well in advance and refrigerated for 2 to 3 days.

Method :
1. Scald and dice peas. Tear lemon leaves to pieces.
2. Wash mackerel and wipe dry. Scoop out its flesh with a spoon. Add 1/8 tsp salt. Mash the flash with te back if knife. Add (1) and seasoning. Stir in one direction until sticky. Mould the mash into cakes of round and thin shape. Deep-fry the cake until golden. Serve with sweet an sour sauce. Garnish with mint leaves and chilli dices.

Tasty Thai Cuisine