Deep-Fried Shrimps Dipped in Corn Kernel Batter
Ingredients (serves one)
3 shrimps
200 g rice flour
200 g boiled
corn kernels
1/2 tsp peper
1/2 tsp salt
Method
- Shell the shrimps, remove the tendons and make a deep vertical cut in each (do not halvel).
- Season the shrimps with salt and peper.
- In a bowl mix the rice flour with a litter water. Be careful not to add too much water; you need a viscous not a “runny” consistency.
- Coat the shrimps in the batter, shake off any excess then dip each into a bowl of corn kernels.
- Dip into the batter again before deep-frying in hot oil (it should be pre-heated to 150 degrees celsius).
Tip : Put some kitchen towel on the serving platter to absorb excess oil and help the deep-fried shrimps retain their crispness.
Recipe courtesy of Royal Princess Srinakarin Hotel.
Red Salmon Curry
Ingredients
150 gms fresh salmon
30 gms pre-prepared panaeng curry paste
1 1/2 cups creamy coconut milk
2 tbsps fish sauce
1 1/2 tasp sugar
Kaffir lime leaves, sliced for garnish
2 large red chillies
Bergamot leaves
Basil leaves
Method
- Cut the salmon into two pieces of equal size.
- In a heave-based pot, mix the kaffir lime leaves, panaeng curry paste and coconut milk (reserve a few spoonfuls for decorating the dish later) and then simmer for 15 to 20 minutes.
- Season with the fish sauce and sugar.
- Mix well before adding the salmon pieces.
- Simmer until the fish is just tender. Be careful not to over-cook.
- Arrange on a serving platter, dribble on the reserved coconut milk then garnish with finely sliced bergamot leaves, red chillies and basil leaves.
- Serve with steamed white rice and a side dish of your choice.
Recipe Courtesy of Smooth Curry Thai Restaurant at Hotel Plaza Athenee.
Salted – Egg Dip with Crispy Fried Serpent Head Fish
Ingredients
For the dip
3 salted eggs (buy raw and boil, use only the yolks)
3 clovers of garlic
5 chillies (prik khi noo)
1 lime, juice of
1 teaspoon of syrup (water and sugar solution)
1 teaspoon fish sauce
2 – 3 spur chillies, sliced thinly
For the fish
300 gm pla chon (per serving)
Vegetable oil
Method
- Hard – boil the salted eggs and allow to cool before removing the yolks. Blend two of them in a liquidiser for a few seconds, adding a few drops of water if necessary. Set aside.
- In a bowl mix the chillies, garlic, fish sauce, minutes so that the flavours to come out. Then pour the mixture through a strainer, retaining only the liquid.
- Combine this liquid with the blended egg yolk and garnish the bowl with a salted egg yolk and the spur chillies.
- Heat the oil over a high flame and fry the fish until golden brown and crispy on both sides.
- Serve the fish with the dip plus slices of fresh cucumber, cabbage and yard – long beans.
Courtesy By Baan Nang Thai Restaurant.
Deep Fried Giant Prawn with Orange Tea Sauce
Ingredients
Sauce
1 soup bowl of Orange Ceylon Tea
2 tsp Sunkist Orange Juice
2 tsp Lime juice
1 tsp custard flour
A pinch of salt
1 large prawn
Bread flour
Method
Coat the prawn in bread flour and deep – fry until golden brown.
- Mix the ingredients for the sauce and pour over the prawn.
- Garnish with cauliflower, a slice of lemon, red cabbage and parsley.
Recipe courtesy of the Westin Banyan Tree Bangkok.
Soft-Shell Crab Sauted with Rock Salt and Chillies
Ingredients
1 soft-shell crab
Tapioca flour
20 gm garlic, minced
20 gm chilli, chopped
100 gm spring onions, chopped
10 ml fine rock salt
Sweet-and-sour sauce
Method
- Thoroughly clean the crab and cut it into eight pieces.
- Coat each piece in tapioca flour and then deepfry until golden brown. Arrange on a platter.
- Heat a little oil in a wok and quickly stir-fry the garlic and chillies.
- Add the rest of the ingredients, saute until the spring onions wilt.
- Adjust seasoning to taste then pour the contents of crab.
- Serve with a sweet-and-sour sauce (commercial brand or home-made).
Recipe courtesy of Man Wai Yin, executive Chiness chef at the Amari Watergate Hotel.
Banana Blossom Salad (Yam Hua Plee)
Ingredients
2 banana blossoms
80 gm of boiled sliced pork
80 gm of boiled sliced shrimps
10 gm chilli paste
20 gm lime juice
20 gm fish sauce
20 gm ground roasted peanuts
20 gm deep fried slied shallots
10 gm blended dry shrimp
10 gm coconut milk
5 gm sugar
Method
- Remove the outer sheath of the banana blossom. Save the core and the stamen for garnish; use the outer shell as a plate.
- Finely slice the banana blossom (the white part only)
- Immediately immerse in water, then in lemon juice to prevent browning
- Cut and shrimps and pork into long strips and place in boiling water.
- Mix a little of the chilli paste, fish sauce, sugar, lime (or vinegar) and stir until dissolved.
- Grind cashew nuts and dried shrimp.
- Mix all ingredients in a large bowl.
- Spoon into the outer sheath of the banana blossom. Garnish with the core and the stamen.
Recipe courtesy of The Regent Bangkok.
