Archive for the ‘Fish Sauce’ Category

Red Prawn Curry (Rosemary Schrager)

September 19, 2017

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Asian Crab and Corn Fishcakes (Slimming World)

July 20, 2017

Thai Style Chicken Noodle Salad With Coconut and Chilli Dressing (Slimming World)

July 20, 2017

Classic Pad Thai (Mary Berry)

January 31, 2017

classic-pad-thai-mary-berry

Grilled Prawns and Crushed Avocado on Toast (Andy Bates)

June 7, 2016

Grilled Prawns and Crushed Avacado on Toast (Andy Bates)

Prawn Laksa

March 30, 2016

Prawn Laksa 1Prawn Laksa 2

Spicy Prawn Laksa

November 5, 2015

Spicy Prawn Laksa

Perfect beginner’s pad thai (Felicity Cloake)

October 4, 2013

(serves 2)
120g 2-3mm wide flat rice sticks
60ml fish sauce
60ml tamarind water (you can use tamarind concentrate, thinned with a little water)
60g palm sugar
Pinch of chilli powder, to taste
80ml groundnut or vegetable oil
2 cloves of garlic, finely chopped
100g extra-firm tofu, chopped into small cubes
8 large prawns
2 large eggs, ready cracked
25g preserved salted radish, chopped
1 tbsp small dried shrimp
100g beansprouts
4 stalks Chinese chives, chopped
50g roasted peanuts, roughly chopped
Lime wedges, chilli flakes, fish sauce and sugar, to garnish

Soak the rice sticks in cold water for about half an hour until pliable but al dente. Drain.

Meanwhile, make the sauce by combining the fish sauce, tamarind and palm sugar in a small pan. Heat gently to dissolve the sugar and taste – add more of any of the ingredients as you wish. Season with chilli to taste. Set aside.

Lay out all the ingredients within easy reach of the hob in the order they’ll be used. Put a wok on a high heat and add half the oil. Add the garlic, stir fry for a few seconds, then add the noodles and a splash of water. Stir fry until they’re drying out, then add the sauce. Fry until they are almost soft enough to eat (they should be slightly chewy).

Push the noodles to the side of the wok and add the rest of the oil. Fry the tofu and prawns until the tofu is beginning to colour, then push to the side and add the eggs. Pierce the yolks and, when starting to set on the bottom, scramble.

Stir through the noodles, and add the radish, dried shrimp, beansprouts, chives and peanuts. Stir fry until well combined, then serve with the garnishes for people to add as they wish.

Red Thai seafood soup with lemongrass, basil and mint (Lorraine Pascale)

May 22, 2013

What you need:

  • 3 cloves of garlic, finely chopped
  • 1 bunch of spring onions, finely sliced
  • 1 lemongrass stick, very finely sliced
  • 2 kaffir lime leaves (I found them with the herbs and spices in the supermarket)
  • 1 x 4cm piece of ginger, peeled and grated
  • 1-2 red chillies, finely sliced (remove seeds before slicing for less heat)
  • 100g of chestnut mushrooms, cut into chunks
  • 100g of Thai red curry paste
  • 200ml of fish stock
  • 1x400ml can of coconut milk, preferably not low fat
  • 1 tbsp fish sauce (or 1/2½ tsp of salt)
  • 1/2 to 1 tbsp of caster sugar
  • 100g green beans, topped and tailed
  • 200g raw, jumbo prawns
  • 300g sustainably-caught fish, such as salmon or pollack, cut into bite-sized chunks
  • Salt and pepper
  • Juice of 2 limes
  • 1 bunch of basil, leaves only
  • 1 bunch of mint, leaves only

Put a little oil into a medium pan over a low heat. Add the garlic, spring onions, lemongrass, kaffir lime leaves, ginger, chillies and mushrooms and cook for three minutes until everything begins to soften.

Then add the red curry paste and cook for a couple of minutes and stir until it begins to release its aroma.

Tip in the fish stock and the coconut milk, along with the fish sauce and caster sugar and turn up the heat.

Let it bubble away for three to four minutes.

Add the green beans, prawns and fish and cook for about five minutes, or until the seafood is cooked through.

Season to taste with salt and pepper, then divide between four serving bowls.

Squeeze the juice of half a lime into each bowl, top with the herbs and serve. (Serves 4)

Read more: http://www.thesun.co.uk/sol/homepage/lifestyle/lorrainepascale/4937777/lorraine-pascale-soup-recipe.html#ixzz2U2572U00

Thai Chciken Laksa (Noodle Squash Broth) (Jamie Oliver)

February 8, 2013

Thai Chciken Laksa (Noodle Squash Broth) (Jamie Oliver) Thai Chciken Laksa (Noodle Squash Broth) (Jamie Oliver) 2