Sweet and Sour Prawns (PAD PRIAO WAN KUNG ผัดเปรี้ยวหวานกุ้ง)

INGREDIENTS :

Vegetable oil 3 tbsp.
Prawns, peeled and cleaned 8 oz.
Green bell pepper, cut into bite sized pieces 1/2
Onion, cut into bite sized pieces 1/2 head
Cucumber, cut into bite sized pieces 1/2 cup
Pineapple 1/2 cup
Tomato cut into wedges 2
Sugar 2 tbsp.
Vinegar 2 tbsp.
Soy sauce or fish sauce 1 - 2 tbsp.

PREPARATION

1. Heat oil in a saute pan or wok, then add onion pieces and bell pepper. Stirfry until hot.

2. Add prawns and toss quickly. Immediately add cucumber and tomato and pineapple. Cook everything over a very high heat.

3. Season with sugar and vinegar. Add fish sauce or soy sauce for a touch of saltiness as this dish is usually sweet and sour.

4. Spoon this dish onto a plate and serve hot with other main dishes.

Stirfried Chicken with Ginger (KAI PHAT KHING ไก่ผัดขิง)

INGREDIENTS :

Vegetable oil 4 tbsp.
Chicken breast meat , sliced 8 oz.
Onion, peeled and sliced from stem to blossom 1
Young ginger, julienne 1/2 cup
Woodear mushrooms, soaked in water, rough cut 1 cup
Spring onions, cut into 1 inch pieces1/2 cup
Red spur chili peppers, sliced length wise 1
Green spur chili peppers, sliced length wise 2
Sugar 1 tsp.
Fish sauce 2 tbsp.
(4 servings)

PREPARATION

1. Heat oil in a pan and as soon as it's hot add onion pieces. Cook briefly then add sliced chicken, stirfry until done.

2. Add woodear mushrooms, ginger, two kinds of spur chili peppers and season with fish sauce and sugar.

3. Add spring onions and stir mix quickly. Spoon this stirfry onto a plate and serve.

Fried Rice with Egg (KHAO PHAT KHAI ข้าวผัดไข่)

INGREDIENTS :

Left over rice, at room temperature 1 1/2 cup
Vegetable oil 1/2 cup
Egg 1 whole
Spring onions, chopped 6
Fish sauce 2 - 3 tbsp.
Ground white pepper 1 tbsp.
(1 servings)

preparation

1. Heat oil in a wok or saute pan. While the oil is heating, beat the egg in a bowl.

2. Add the beaten eggs to the hot oil and scramble to a soft scramble stage by stirring constantly.

3. Add cold (left over) rice to the wok or saute pan and stirfry to heat up the rice and spread the scrambled egg evenly over the rice.

4. Once the rice is hot, add chopped spring onions. Toss and season with fish sauce and pepper. Serve this fried rice with sliced cucumber and spring onions. This dish usually accompanies other main dishes which are eaten Thai style.

Stir Fry Salmon with Leeks (Pla Salmon Phat Ton Krathiam ปลาแซลมอนผัดต้นกระเทียม)

INGREDIENTS:

300 grams salmon fillet, cut into slices
2 leeks
10 big-size garlic, peeled
1 tbsp fried chopped garlic
5 cloves garlic
3 chopped coriander roots
7 black peppercorns
1 tsp ground pepper
1 tbsp oyster sauce
2 tsp seasoning sauce
1/4 cup chicken stock
1 tbsp vegetable oil

PREPARATION:
1. Combine garlic, black pepper and coriander roots in a motar & pestle and pound well to obtain a smooth paste.

2. Wash the leeks well, cut the stems diagonally into slices about 72 cm thick and cut the leaves into 1" lengths.

3. Sauté the coriander paste over medium heat until fragrant, add the fish and stir-fry until done. Pour in the stock, stirring well. Season with oyster sauce and seasoning sauce and sprinkle pepper to taste.

4. Add the leeks and garlic bulbs, stirring to combine. Arrange on a dish, and scatter the fried garlic over the dish before serving. Some green leaves of the leek can be added as a garnish.

Stir Fry Prawns in Red Curry (Kung Phat Phet กุ้งผัดเผ็ด)

INGREDIENTS:

10 prawns
1.5 cup coconut milk
2 tbsp red curry paste
2 tbsp fish sauce
1 tsp palm sugar
1 tbsp kaffir lime leaves, finely shredded

PREPARATION:

1. Clean the prawns, shell and de-vein. Remove the heads, but keep the tails intact.

2. Sauté the curry paste in I cup coconut milk over medium heat until fragrant and some oil appears on surface. Add the prawns and stir-fry until done.

3. Season with fish sauce and sugar stir to mix well. Add the remaining coconut milk, and stir again.

4. Transfer to a serving dish and sprinkle with shredded kaffir lime leaves and red chili as a finishing touch before serving.

Stir Fry Snow Peas with Prawns (Thua Lantao Phat Kung ถั่วลันเตาผัดกุ้ง)

INGREDIENTS:

300 grams snow peas
200 grams prawns
1 tbsp chopped garlic
1 tsp sugar
2 tsp fish sauce
1 tbsp oyster sauce
1/4 cup chicken stock
2 tbsp vegetable oil

PREPARATION:

1. Clean the prawns, shell and de-vein. Remove the heads, but keep the tails intact. Wash the peas, trim off both ends and remove the strings along the edges.

2. Fry the chopped garlic in oil until fragrant, add prawns and sauté until done. Then, add the peas and stir-fry until cooked through, but still crispy.

3. Season to taste with fish sauce, oyster sauce and sugar Add chicken stock and stir well. Transfer to a serving dish and serve.

Cashew Nuts Chicken (ไก่ผัดเม็ดมะม่วง)

Ingredients:

1cup chicken fillets
½ cup fresh mushroom (or straw mushroom)
3 tbsp vegetable oil
½ cup unsalted cashew nuts
1 onion, chopped
1 green onion, cut into 2 cm long pieces
1 tbsp fish sauce
2 teaspoons sugar
1 tbsp dark sweet soy sauce

Instructions:

1. Heat oil in a wok or a pan, add cashew nuts and roast until golden. Take nuts out of the wok and drain on a paper tissue.

2. Turn on the heat to medium high, add chicken and stir-fry for two minutes.

3. Add onions, green onion, mushrooms and cashew nuts and stir-fry.

4. Reduce heat and season with fish sauce, dark soy sauce sauce and sugar.

Seafood Spicy Salad Seafood Recipe

INGREDIENTS:

200 grams prawns
300 grams mussels
3 squid
200 grams crap claws
1 onion, cut into wedges
1 celery, cut into short lengths

PREPARATION:

1. To make the spicy dressing; pound the chilies roughly (use a pestle and mortar) and transfer to a bowl. Add in the remaining ingredients, and stir well.

2. Wash the prawns, shell and de-vein. Remove the heads, but keep the tails intact. Clean the squid, removing any inedible parts. Make a criss-cross pattern with a knife, and cut into pieces. Clean the mussels, drain and set aside.

3. Bring the water to a boil over high heat, blanch the prawns, squid, mussels and crab claws one at a time for two minutes. Sock in a cold water for a few minutes and drain.

4. Discard the mussel shells and put the mussels into a mixing bowl. Add the remaining ingredients and the spicy dressing and toss well. Arrange on a serving dish, garnish with sprigs of celery and serve.