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BAKED PRAWNS AND MUNGBEAN NOODLES KUNG OP WUN SEN

Serving Size: 6 Categories: Thai Seafood, Pasta 1 lb. Prawns 5 Coriander roots, crushed 1 tbs. Pepper corns 1 Onion, thinly sliced 3 slices Ginger, crushed 2 tbs. Cooking oil 1 tbs. Maggi sauce 1/4 tsp. Salt 1 tbs. Sugar 1 tbs. Oyster sauce 2 tbs. Light soy sauce 1 tbs. Sesame oil 1 tbs. Whiskey 2 cups Mungbean noodles, soaked and cut into short lengths Place the oil in a wok, heat and stir fry the coriander root, ginger, pepper and onion. When fragrant, remove from the wok and place in a mixing bowl. Add the noodles, the sauces. salt, sugar, sesame oil and whiskey, toss the noodles until well coated, and then add the prawns and toss well once again. Divide the noodles and prawns into four individual portions; place each portion in a lidded cup, and close the lids. Place the cups on a baking tray and bake at 460 degrees F. until the prawns are done (about 10 minutes). Serve hot with fresh vegetables, such as tomatoes and spring onions.

Bar-b-q Secret Thai Shrimp Categories: Seafood, Main dish, Bar-b-q Yield: 4 servings 2 3/16 lbs.

Black Tiger Shrimp, shell on Spicy Thai Dressing

Commercial Thai Sauce preparations are available such as "President's Choice Spicy Thai Dressing" (in Canada). In a stainless steel or ceramic bowl, marinate the Shell-on Black Tiger Shrimp (rinsed if defrosted) for 1-1/2 to 2 hours in sufficient Thai sauce to cover. Do not marinate longer or shrimp will start to cook in the marinate and take on a rubbery texture. Barbecue shrimp in shells over hot coals 3-4 minutes each side. The shells keep the meat moist. Serve immediately with a suitable dipping sauce.

CHARCOALED SQUID PLA MUK YANG Serving Size: 4 Categories: Thai Seafood 1 lbs. 2 tbs. 1 tbs.

Whole Squid Fish Sauce (Nam Pla) Soy Sauce -----SAUCE-----

6 Cloves 1 tbs. 1 tbs. 3 tbs. 3 tbs. 1 tbs.

Garlic, Minced Chopped Cilantro Leaves Chopped Onion Fish Sauce (Nam Pla) Lime Juice Palm Sugar

The aroma of charcoal broiling squid to perfection attracts customers to the street stalls of many of the cities and small towns in the southern region of Thailand. The flavor would be enhanced by any number of dipping sauces. Cut open the squid and remove the entrails, leaving the tentacles intact. Remove the skin. Place on a rack and charcoal-broil for 2 minutes on each side. Brush with the combined fish sauce and soy sauce during broiling to add color and more flavor. Mix together the sauce ingredients and pour into a bowl. Cut the cooked squid into 1-inch pieces and serve with the dipping sauce.

CLAY POT SHRIMP WITH BEAN THREAD NOODLES GO

Serving Size: 6 Categories: Thai Seafood Pasta 8 oz 2 tbs. ¼ cup 1 tbs. 1 lbs. 1/3 c ¼ cup 2 tbs. 1 tbs. 1 tbs. 1 tsp. 1 tsp. 1 tsp. ¼ tsp. 1 tsp. 2 tbs. 2 tbs.

Bean Thread Noodles Vegetable Oil Cilantro Pesto (See Recipe) Fresh Ginger, Finely Chopped Shrimp, Peeled & Deveined Coarsely Chopped Green Onion Chicken Stock Fish Sauce (Nam Pla) Oyster Sauce Chinese Rice Wine Or Dry Sherry Dark Soy Sauce Asian Sesame Oil Sugar Salt Handful Of Cilantro Leaves -----CILANTRO PESTO----Whole White Or Black Peppercorns Coarsely Chopped Fresh Cilantro Roots Or Leaves And Stems Coarsely Chopped Garlic

CILANTRO PESTO: Using a mortar and pestle or a spice grinder, crush or grind the peppercorns to a fine powder. Combine the pepper, cilantro roots and garlic; work the three ingredients into a fairly smooth paste in the mortar or in a small blender or food processor. If you use a blender or food processor, you may need to add a little vegetable oil or water to ease the grinding. Make about ¼ cup. For an industrial strength batch use 1 tbs. peppercorns, ½ cup cilantro roots and ½ cup garlic. To store the pesto for later use, put in a glass jar, pour a little oil onto the surface to cover it and seal tightly. It will keep nicely for about 1 week in the refrigerator. CLAY POT SHRIMP: Place the noodles in a large bowl and add warm water to cover. Soak the noodles until they become limp and white, about 15 minutes. Drain and set aside. You should have about 5 cups softened noodles. In a large clay pot or flameproof, heavy-bottomed casserole, heat the oil over medium heat until hot, about 1 minute. Add the pesto and stir-fry until fragrant, about 1 minute, adding a little more oil if it sticks or burns. Add the ginger and shrimp and stir-fry for 1 minute. Toss in the green onion, turning the mixture once more. Transfer the shrimp to a plate and set aside while you prepare the noodles and sauce. In a small bowl, combine the chicken stock, fish sauce (Nam Pla), oyster sauce, rice wine, soy sauce, sesame oil, sugar and salt; stir to mix well. Place the soaked noodles in the clay pot in which you cooked the shrimp mixture. Scrape the shrimp mixture over the noodles and pour in the chicken stock mixture. Toss the noodles and shrimp a little to combine them with the sauce, then cover the pot tightly. Place the clay pot over

medium heat and cook until the noodles are soft and clear and the shrimp is done, about 10 minutes. Sprinkles with the cilantro leaves and serve at once.

CLAY POT SHRIMP WITH BEAN THREAD NOODLES GO

Serving Size: 6 Categories: Thai Seafood Pasta 8 oz 2 tbs. ¼ cup 1 tbs. 1 lbs. 1/3 c ¼ cup 2 tbs. 1 tbs. 1 tbs. 1 tsp. 1 tsp. 1 tsp. ¼ tsp. 1 tsp. 2 tbs. 2 tbs.

Bean Thread Noodles Vegetable Oil Cilantro Pesto (See Recipe) Fresh Ginger, Finely Chopped Shrimp, Peeled & Deveined Coarsely Chopped Green Onion Chicken Stock Fish Sauce (Nam Pla) Oyster Sauce Chinese Rice Wine Or Dry Sherry Dark Soy Sauce Asian Sesame Oil Sugar Salt Handful Of Cilantro Leaves -----CILANTRO PESTO----Whole White Or Black Peppercorns Coarsely Chopped Fresh Cilantro Roots Or Leaves And Stems Coarsely Chopped Garlic

CILANTRO PESTO: Using a mortar and pestle or a spice grinder, crush or grind the peppercorns to a fine powder. Combine the pepper, cilantro roots and garlic; work the three ingredients into a fairly smooth paste in the mortar or in a small blender or food processor. If you use a blender or food processor, you may need to add a little vegetable oil or water to ease the grinding. Make about ¼ cup. For an industrial strength batch use 1 tbs. peppercorns, ½ cup cilantro roots and ½ cup garlic. To store the pesto for later use, put in a glass jar, pour a little oil onto the surface to cover it and seal tightly. It will keep nicely for about 1 week in the refrigerator. CLAY POT SHRIMP: Place the noodles in a large bowl and add warm water to cover. Soak the noodles until they become limp and white, about 15 minutes. Drain and set aside. You should have about 5 cups softened noodles. In a large clay pot or flameproof, heavy-bottomed casserole, heat the oil over medium heat until hot, about 1 minute. Add the pesto and stir-fry until fragrant, about 1 minute, adding a little more oil if it sticks or burns. Add the ginger and shrimp and stir-fry for 1 minute. Toss in the green onion, turning the mixture once more. Transfer the shrimp to a plate and set aside while you prepare the noodles and sauce. In a small bowl, combine the chicken stock, fish sauce (Nam Pla), oyster sauce, rice wine, soy sauce, sesame oil, sugar and salt; stir to mix well. Place the soaked noodles in the clay pot in which you cooked the shrimp mixture. Scrape the shrimp mixture over the noodles

and pour in the chicken stock mixture. Toss the noodles and shrimp a little to combine them with the sauce, then cover the pot tightly. Place the clay pot over medium heat and cook until the noodles are soft and clear and the shrimp is done, about 10 minutes. Sprinkles with the cilantro leaves and serve at once.

CURRIED SHRIMP GOONG PAD PONG GAREE Categories: Thai, Seafood Yield: 4 servings 2 tbs. Oil 3 Minced Garlic Cloves 8 oz Shrimp, Shelled & Deveined 1 tsp. Curry Powder 2 tbs. Fish Sauce (Nam Pla) 1 tbs. Oyster Sauce 1 ½ tbs. Sugar ¼ cup

Slivered Green Bell Pepper

¼ cup ¼ cup ¼ cup

Slivered Red Bell Pepper Sweet Basil Leaves Sliced Onions

The subtle flavor of the curry compliments the fresh flavor of the shrimp very well in this quick and easy recipe. Heat a large skillet and add the oil, garlic and shrimp. Sauté for 1 minute. Add all the other ingredients and cook for 2 minutes. Serve with steamed jasmine rice.

FRIED SQUID WITH HOT SAUCE PLA MUNG PAD PRIG Serving Size: 6 Categories: Thai Seafood 1 ½ lb. Fresh Squid, Cleaned 4 tbs. Vegetable Oil 1 lg. Yellow Onion, Finely Chopped 4 lg. Cloves Garlic, Crushed 2 lg. Fresh Red Chilies, Thinly Sliced Or To Taste 1 tsp. Fresh Ginger, Thinly Sliced 1 tbs. Fish Sauce (Nam Pla) 1 tbs. Oyster Sauce 2 tbs. Rice Wine 1 t Salt 1 t Brown Sugar 1 t Ground White Pepper 4 tbs. Fresh Coriander, Chopped Partially cook the squid by simmering for 3 minutes in a small pot. Drain and set aside. Heat the oil in a wok and sauté the onion, garlic, chilies, and ginger until golden brown. Add the squid, fish sauce, oyster sauce, wine, salt, sugar, and pepper and continue to cooking until the squid is cooked, about 1 minute. Garnish with coriander leaves and serve hot.

Hot Yellow Fish Curry Gaeng Leung Instructions: Note this is part 1 of a two-part dinner recipe: this curry is hot, as a complement to it I suggest the Kai Yang Isan recipe that I will also post. This is a curry that is best if you have an angler in the family. You can probably prepare it with anything that you catch that doesn’t eat you before you get it on the plate. I particularly like it done with catfish. If you don’t have access to fresh caught fish, you can use any shop bought fish. Mackerel is a good staple. The quantities are of course a matter of choice. The quantities of shallots (purple onions), garlic and sliced prik ki nu are according to my wife “a handful of each” - this equates to almost exactly half a cup, so that is what I have put in the details. Prik ki nu (literally “mousedropping chilies”), also known as Birdseye chilies or dynamite chilies, are small green, and quite explosive. The usual cautions apply to handling them then rubbing your eyes... Cookbooks often suggest throwing away the seeds, but this is not usually done in Thailand. Instead when you slice them any seeds that escape from the pile may be discarded, but don’t go to any particular lengths to separate out the seeds. Take about a pound of filleted fish. If using mackerel discard the head and tail, cut the fish in half along its belly, discard the backbone. If using catfish just chop it into chunks, and warn the diners about the bones... :-) In a blender or food processor, place a cup of water, a quarter cup of fish sauce, half a cup of chopped shallots, half a cup of crush garlic, and half a cup of thinly sliced prik ki nu, together with about 2 tablespoons of fermented shrimp paste that has been briefly fried to bring out the aroma. Blend to a coarse paste, and add to 4 cups of water in a saucepan and bring to a boil. Add the fish, 2 tablespoons of palm sugar, a third of a cup of tamarind juice, half a cup of sliced long beans (the Thai version is about a metre long, but the “European” version will do...) and half a cup of sliced bamboo shoots. Bring to a boil, reduce the heat until it is just boiling and cook until the fish is cooked (about 5 minutes). Serve over Thai Jasmine rice. Footnote: you can add chilies at the table but you can’t take them out once the dish is cooked. Thais regularly offer five standard condiments (prik phom, or chili powder, sugar, chilies in vinegar, chilies in fish sauce, and ground peanuts). You also sometimes see chilies in sweet dark soy sauce, fish sauce, dark soy and oyster sauce on the table. Feel free to add whatever you fancy to the dish. This dish is meant to be hot, but it isn’t meant to eat the glaze off the plate, so be sensible the first time you try it (I recall a cooking show in Australia recommending half a Birdseye chili per person: on that basis this dish has enough chilies to kill an average Australian family it would appear (though I don’t believe it, so don’t flame me, mail Channel 7)) Thais usually have several dishes, which complement each other. A good complement to a hot dish like this is our relatively benign kai yang isan. (Which I will post next).

Garlic Peppered Shrimp Gkung Tawd Gratiem Prikthai Ingredients 1 lb. small- to medium-size shrimps, rinsed and drained (leave shells on) 1-2 Tbs. white peppercorns, coarsely ground 10 large cloves garlic, chopped 2 Tbs. tapioca starch, or corn starch 1-2 Tbs. fish sauce (näm bplah) 4 cups peanut oil for deep-frying Lettuce leaves to line serving platter 2 small tomatoes, sliced in rounds Drain shrimps well after rinsing. Do not remove shells. Grind peppercorns in a spice mill or clean coffee grinder, and chop the garlic evenly. Heat the oil in a wok. When it is hot and just before you are ready to fry, toss shrimps quickly with the coarsely ground pepper, chopped garlic, tapioca starch or corn starch and fish sauce. Use your hand to mix so that by touch you can make sure that all the shrimps are coated with a thin layer of the flour and that the white pepper and garlic are distributed evenly. The flour will help some of the garlic and pepper to stick to the shrimps during frying. Test to make sure the oil is hot enough by dropping a small piece of garlic in it. It should sizzle and not sink to the bottom for some time before surfacing. It also should not burn in a matter of seconds—reduce heat if it does. Fry half the shrimps at a time. They should sizzle and turn golden, along with the loose garlic pieces, in a few minutes. Use a fork or a pair of chopsticks to separate those shrimps that are sticking together because of the stickiness of the flour. Fry until garlic is brown and the shrimps crispy (about 3 minutes). Remove from oil with a slotted spoon or wire spatula (like the kind used in Chinese cooking) and allow to air-drain on a wire-mesh basket or colander balanced over a bowl. Air-cooling will allow the shrimps to stay crispy longer. Use a fine wire-mesh spatula to remove loose garlic pieces from the oil and spread them over the shrimps. Allow oil to reheat, testing again with a piece of garlic to make sure it is hot enough before frying the next batch. Cool fried shrimps a minute or two and serve while warm on a platter lined with lettuce and encircled by tomato slices. Eat shrimps shell and all, including the crispy tails. Good as an appetizer, or serve with other courses family-style with a hot-andsour or sweet-and-sour sauce. Allow the oil to cool in the wok, then strain and store in an air-tight jar for future use. Refrigerate to keep fresh if you will not be using it again for some time. Because the oil picks up a shrimpy, garlicky and peppery flavor, it can be used with good results for stir-frying vegetables and seafood. Notes and Pointers: Do try eating the shrimps whole, shells, tails and all. In my ten years of teaching, I’ve had only two students who could not force themselves to do so, and they definitely missed out. All who have tried crispy whole shrimps love them and make them frequently at home.

Peanut oil is one of the best oils for deep-frying because it can be heated to high temperatures without breaking down. The very hot oil quickly sears the outside surfaces and therefore does not penetrate into the food. After frying the batch of shrimps, you will have almost the same amount of oil left in the wok as when you started out. The crispy shrimps won’t taste greasy as they would if you fried them in other types of oil. If you prefer not to have shrimp shells as a natural source of calcium, this recipe can also be made with shelled shrimp. Fry only about thirty seconds to one minute, so that the shrimps stay juicy and tender. Without the shells, the shrimps will tend to taste a bit oilier. If you wish a crispy coating, roll the shrimps in bread crumbs before frying.

GARLIC SHRIMP GOONG KRATIEM PRIK THAI Serving Size: 4 Categories: Seafood -----MARINADE----8 Cloves Crushed Garlic 2 tbs. Minced Cilantro Root 1 tsp. White Pepper ½ tsp. Salt 2 tbs. Fish Sauce (Nam Pla) 1 ½ tbs. Sugar -----SHRIMP----1 lb. Shrimp, Shelled & deveined 3 tbs. Oil 1 Tomato, Cut Into Wedges 1 Cucumber, Sliced The garnish of tomato and cucumber slices adds freshness to this rich spicy dish, which should be served with plenty of fresh vegetables. Thoroughly mix together all the marinade ingredients. Combine the shrimp with the marinade and set aside to marinate for 10 minutes. Heat a medium skillet, add the oil and sauté the marinated shrimp for 4 minutes. Remove to a serving plate and garnish with the tomato and cucumber.

Green Curry with Fish/Shrimp Dumplings Gkaeng Kiow Wahn Loogchin Bplah/Gkung Ingredients 2/3 lb. ground fish paste, or small white fish fillets 2/3 lb. fresh shrimp, shelled and chopped finely ¼ tsp. ground white pepper 3-4 Tbs. fish sauce (nahm bplah), to taste 1-2 Tbs. tapioca flour 4 cups coconut milk (about 2 cans) Homemade curry paste (see below) 1-2 Tbs. palm or coconut sugar, to taste 2 long Asian eggplants, sliced at a slanted angle ¼-inch thick; or 12 round Thai eggplants (ma-keua bproh), halved or quartered ½ cup pea eggplants (ma-keua puang), if available; or use fresh shelled peas 2-3 kaffir lime leaves; tear each into 2-3 pieces 1-2 green jalapeno peppers, each cut into 6-8 long slivers 1-2 fingers gkra-chai root (finger-shaped rhizome), thinly sliced in diagonal pieces 1 cup Thai sweet basil leaves and flowers (bai horapa) Green Curry Paste: 4 dark green jalapeno or Serrano peppers, chopped 15-20 green Thai chillies (prik kee noo), chopped 10 white peppercorns, finely ground 1 Tbs. coriander seeds, lightly toasted till aromatic, then ground ½ tsp. cumin seeds, ground 1 tsp. course sea salt 2 Tbs. chopped lemon grass (use the bottom end of stalk, sliced thinly in rounds before chopping) 1 tsp. chopped Thai galanga 1 tsp. grated zest of fresh kaffir lime; or substitute with finely chopped reconstituted dried kaffir lime peel 2 tsp. finely chopped cilantro roots, or substitute with 1 Tbs. chopped stems 3 shallots, chopped 6 cloves garlic, chopped 2 tsp. gkapi shrimp paste Prepare the paste ingredients. If using dried kaffir lime peel, soak first to soften. For galanga, use the fuller-flavored, reddish brown root imported from Thailand. Grind the dry spices finely in a dry stone mortar or spice grinder. Set aside. Pound the herbs a little at a time, starting with the hardier ones, until each is reduced to a paste. Combine the pounded herbs and ground dry spices and pound together with the gkapi shrimp paste to form a fine, well-blended paste. Set aside. If ground fish paste is not available in Asian fish markets in your area, use small, white-flesh fish fillets and chop as finely as possible with a cleaver or in a food processor or blender. Then pound the fish with a heavy stone mortar and pestle until it is completely reduced to paste and no longer distinguishable as fish. Do likewise with the shrimp. Keeping them separate, sprinkle some ground white pepper, a little fish sauce and about one tablespoon tapioca flour to each. (You do not need to add

these ingredients to ground fish paste bought from the fish market.) Knead into the ground fish until sticky, then the shrimp. Set aside. In a large pot, heat about a cup of the thick coconut cream from the top of a can of coconut milk (or the rich milk from the first pressing of coconut pulp) over medium to high heat. Reduce until oil begins to separate or the cream looks thick and bubbly. Add the curry paste and fry in the cream for a few minutes until aromatic. Pour in the remaining coconut milk and bring to a boil. Season to taste with fish sauce and balance with palm sugar. If using pea-eggplants add them next and simmer about 10 minutes over low heat, uncovered, before adding the other eggplants and kaffir lime leaves. If substituting with peas, add them together with the sliced eggplants. Bring sauce back up to a boil and simmer a few minutes or until the eggplants begin to soften. Using two teaspoons, drop the fish and shrimp paste mixtures in small, bite-size chunks into the curry sauce. Return to a boil and add the slivered jalapeno peppers and gkra-chai pieces. Continue to cook until eggplants are tender and the dumplings cooked through (they float when cooked). Stir in the basil until it wilts. Remove from heat and serve hot with lots of plain steamed rice. Notes and Pointers: There are many kinds of small eggplants in Thailand. Round ones the size of tomatillas, which we call ma-keua bprawh, are very good in this curry. Deeper green on top and graduating to a lighter bottom, these are seedy eggplants and taste nothing like the large purple aubergine. Cooked until softened, they soak in the curry flavors and add a thickness to the sauce. Other smaller members of the eggplant family are ma-keua puang and resemble large green peas, though their taste is entirely different. They are bitter, but when simmered in the curry sauce they impart an extraordinary roundedness to the sauce. Much of their bitter bite dissipates when they have completely softened with sufficient cooking. Both these eggplants are available in Thai and Southeast Asian markets, especially during the warmer months of the year, though the latter is usually harder to find. Specialty produce markets and gourmet supermarkets have also started to carry them. There is a variety of long eggplants in Thailand that is green in color rather than purple like the ones you find in Chinese and Japanese markets. They are sweet and very flavorful and are excellent in greet curry. From time to time, I have seen them sold at farmer’s markets. If you can find them, try them in this recipe.

Hot and Cold Shrimp Goong Kob Poh Categories: Thai, Seafood, Yield: 1 servings 1 kg Medium size fresh shrimp 7 Red hot chili 3 Cloves garlic 1 tbs. Sugar 1 ½ tsp. Salt ¼ cup Hot water 2 tbs. Lime juice 1 tbs. Hot sauce * s. Chopped coriander *(Sriracha or Sambel Lampung) • [Sriracha is a Thai hot sauce, available here, and comes in several varieties++ from mildly warm to blisteringly hot. Some of them are quite similar to a thick Tabasco sauce, which is what I would use for a substitute. S.C.] Here is a recipe from my new Thai cookbook that is mainly a dip, since the shrimp are either grilled or eaten raw with the rest of the ingredients. I haven’t made this yet, but the dip sounds quite similar to the Vietnamese “Nuoc Cham” (which would be good also.) Peel shrimp, remove the center black line, leave the tail on. Clean and drain, arrange on a plate, chill for 2 hours. Pound the chili and garlic until fine. Place into a small bowl. Mix sugar, salt and hot water and stir until sugar is dissolved. Pour over pounded chili and garlic. Add lime juice and hot sauce, stir and top with chopped coriander. To Serve: Thread the shrimp onto the sticks. Cook over charcoal until done to satisfaction. Dip in prepared sauce to taste. It can be served raw and cold.

Wan Sweet and Sour Fish Kraphong Khao Priao Categories: Thai, Seafood Yield: 1 servings This is prepared from steaks of kraphong khao (sea bass), but you could easily use another fish (it works very well with shark steaks). 4 half inch thick fish steaks. Marinade: 2 Tbs. rice wine 2 Tbs. light soy sauce 2 Tbs. wheat flour 2 Tbs. rice flour Dredge the fish in the marinade and leave to stand for about an hour so that the fish is infused with the flavour. Heat oil for deep frying in a deep skillet or large wok over medium heat, and when it is hot, add the fish, turning once, until cooked through. Remove the fish, drain the excess oil, and place on the serving platter. You can cook the fish in a electric deep fryer if you wish (high heat is not required). Serve with sauce (below). Sauce: 1 onion, chopped, 1 sweet pepper, chopped 1/3 cup sugar 2/3 cup tomato catsup ¼ cup rice vinegar (or other white vinegar) 4 Tbs. rice wine ½ cup fish stock (or water) ½ cup pineapple pieces The sweet pepper (prik wan) is a Thai equivalent of the bell pepper but is slightly less bitter. If you can’t get rice wine, use a drinkable dry sherry. In a small pan sauté the onion and sweet pepper, add the remaining ingredients, except the pineapple, and simmer until slightly reduced. Add about a tablespoon of cornstarch or rice flour to thicken the sauce, then add the pineapple and heat through. Pour over the fish, and serve with steamed jasmine rice.

Baked Prawns and Mungbean Noodles Kung Op Wun Sen Categories: Thai, Seafood Yield: 1 servings 1 lb. Prawns 5 Coriander roots, crushed 1 tbs. Pepper corns 1 Onion, thinly sliced 3 slices Ginger, crushed 2 tbs. Cooking oil 1 tbs. Maggi sauce ¼ tsp. Salt 1 tbs. Sugar 1 tbs. Oyster sauce 2 tbs. Light soy sauce 1 tsp. Sesame oil 1 tbs. Whiskey 2 cups Mungbean noodles, soaked • and cut into short lengths Here’s a goody that came out of my new Thai cookbook. It’s easy and quick to do and quite tasty. It’s a baked dish, which is unusual for Thai cooking. I suspect that originally, it would have been steamed. Next time I’ll try it that way or put a tablespoon of water or sherry in each bowl. It seemed a tad dry to me. I cooked it in individual French onion soup bowls with lids. Place the oil in a wok, heat and stir fry the coriander root, ginger, pepper and onion. When fragrant, remove from the wok and place in a mixing bowl. Add the noodles, the sauces, salt, sugar, sesame oil and whiskey, toss the noodles until well coated, and then add the prawns and toss well once again. Divide the noodles and prawns into four individual portions; place each portion in a lidded cup, and close the lids. Place the cups on a baking tray and bake at 460F until the prawns are done (about 10 minutes). Serve hot with fresh vegetables, such as tomatoes and spring onions. Serves four. If you can buy coriander bunches with the roots untrimmed you’ll be in good shape. If not, substitute stems. I left it out as the person I was eating with doesn’t like coriander at all. It doesn’t say to, but I cracked the peppercorns slightly before adding them to the mix. By light soy sauce, they mean like in thin soy, rather than as in “lite” soy sauce. Maggi Sauce is a condiment sauce++originating in France, I believe++ popular in Asia. It’s somewhat like a slightly thick soy sauce. It can be found in the gourmet sections of supermarkets as well as in Asian markets. If I didn’t have any, I’d use thick Chinese soy in it’s place. If you can find the Maggi Sauce grab it. It lasts virtually forever in the fridge. Get a small bottle, though. I run across very few recipes that call for it. It’s used as a table condiment in Asia and is often seen on the tables at Vietnamese restaurants here in the States.

The mungbean noodles are the thin, clear “cellophane” noodles. I’d have no qualms about using the similar thin rice noodles if I couldn’t find mungbean ones. I picked up a neato garnish from the photo with this dish. It shows a green onion “brush” with a slice of red pepper around the middle. Quite attractive and easy to make. Cut a slice of scallion++the whitish part++about an inch and a half long. Slice a fresh red chili into quarter-inch slices. Take a length of scallion and push the seeds and pulp out of the chili slice. Slip the rind down to the middle of the piece of scallion, then cut the exposed pieces of scallion with a thin, sharp blade all the way through. Make two cuts vertically, then rotate the scallion and make two more cuts. Do both ends, then toss the bundle into a bowl of water with lots of ice cubes and the slit ends will curl up making a nice, tassel looking garnish that’s great to eat too. The trick is to get chilies that are about the same diameter as the scallions so it’s a snug fit. Just toss a couple of the chilly, frilly scallions into each bowl before serving. It’s a little touch, but it adds a lot to the appearance of the dish.

Naked Shrimp Makes 2 servings

Ingredients • • • • • • •

12 Large Jumbo Shrimp 3 oz. Fresh Lemon Juice 3 oz. Fish Sauce 1 - 3 oz. Chili Hot Sauce(depending on your liking of spice) 2 oz. Fresh Spinach 1 Sliced Kafalir Lime Leaf 8-10 fresh Mint Leaves

Method In a hot wok, grill the Shrimp. When almost done add the Lime leaves, Mint Leaves and Hot Sauce. Next, add the Fish sauce and Lemon juice. On a serving plate, place the spinach. Place the Shrimp over the spinach. Garnish and serve.

Naked Shrimp Makes 2 servings

Ingredients • • • • • • •

12 Large Jumbo Shrimp 3 oz. Fresh Lemon Juice 3 oz. Fish Sauce 1 - 3 oz. Chili Hot Sauce(depending on your liking of spice) 2 oz. Fresh Spinach 1 Sliced Kafalir Lime Leaf 8-10 fresh Mint Leaves

Method In a hot wok, grill the Shrimp. When almost done add the Lime leaves, Mint Leaves and Hot Sauce. Next, add the Fish sauce and Lemon juice. On a serving plate, place the spinach. Place the Shrimp over the spinach. Garnish and serve.

PLA JIAN - whole fish with ginger sauce INGREDIENTS; 700 gms whole fish, snapper or bream 1 tbs. vegetable oil 1 clove garlic, finely chopped 2 spring onions cut into 2-cm pieces 1 tbs. finely chopped gingerroot 1 tsp. chopped pickled soy bean OR 1 tbs. fish sauce 1 ½ tbs. sugar 1 tbs. turmeric powder 250 ml chicken stock 1 tbs. tamarind juice ½ tsp. white pepper 1-tbs. cornflour mixed to a thin paste with cold water 1 tbs. capsicum, cut into fine strips 2 tbs. sliced onions 6 sprigs fresh coriander, to garnish PREPARATION: Wash and trim fish. Grill, fry or steam whole. Set fish aside and keep warm. Heat oil in a wok over medium heat. Add garlic, spring onions, ginger, pickled soy beans if using and sugar. Stir, reduce heat and cook for several minutes until flavours blend well. Add turmeric, stock, tamarind juice and pepper. Add fish sauce if using instead of pickled soybeans. Taste for balanced flavour. The sauce should be sweet, slightly salty, with a hint of sourness. Remove from heat. Stir in several tsp. of cornflour paste. Return to low heat. Add a little more, if necessary, stirring, until sauce is smooth. Stir in capsicum, onion and stir once or twice. Remove from heat. Using tongs, place the fish on a platter. Pour sauce over fish from head to tail. Garnish with coriander sprigs. Serve with rice.

Pla Kapong Kimao Deep Fried Fish with Garlic Sauce Categories: Thai, Seafood Yield: 1 servings Sauce ingredients 8 cloves garlic chopped finely ¼ cup coarsely chopped green prik chi fa ¼ cup coarsely chopped red prik chi fa ¼ cup thinly sliced green onions (scallions/spring onions) ¼ cup chopped coriander [cilantro] including the roots if possible 1/3 cup fish sauce 3 tablespoons palm sugar 3 tablespoons lime juice 1 teaspoon freshly ground black pepper 6 “kaffir” lime leaves, torn (or about a teaspoon of lime zest) ¼ cup chopped sweet basil leaves. About 3 tablespoons of cooking oil. In Thai “kimao” means drunk. However unlike the Chinese “drunken” dishes, which are marinated in alcohol, Thai “kimao” dishes are eaten by drunks - i.e. they are traditional bar food. Sometimes, like this one, they are believed to “put a lining on your stomach” to allow you to drink more. Whatever the origin this is an interesting treatment for a whole fish. You can use any sort of fish. You want one weighing about a pound. Thais leave the head on. The chilies used in this are a large chili called prik chi fa in Thai. Jalapenos are probably the nearest equivalent if you can’t get the Thai chilies. The fish is cleaned, the sides slashed and the fish is either dredged in flour or coated with a light batter, and then deep fried in fairly hot oil for about five minutes each side. The fish is then removed to a large plate or serving platter. Sauce method: In a medium skillet on medium heat, heat the oil, then add the blended ingredients, and stir continuously for about 3 minutes. Add the lime leaves and the basil, and cook for a further 2 minutes. Pour the sauce over the fish to serve.

FRIED SQUID WITH HOT SAUCE PLA MUNG PAD PRIG Serving Size: 6 Categories: Thai Seafood 1 ½ lb. Fresh Squid, Cleaned 4 tbs. Vegetable Oil 1 lg. Yellow Onion, Finely Chopped 4 lg. Cloves Garlic, Crushed 2 lg. Fresh Red Chilies, Thinly Sliced Or To Taste 1 t Fresh Ginger, Thinly Sliced 1 tbs. Fish Sauce (Nam Pla) 1 tbs. Oyster Sauce 2 tbs. Rice Wine 1 t Salt 1 t Brown Sugar 1 t Ground White Pepper 4 tbs. Fresh Coriander, Chopped Partially cook the squid by simmering for 3 minutes in a small pot. Drain and set aside. Heat the oil in a wok and sauté the onion, garlic, chilies, and ginger until golden brown. Add the squid, fish sauce, oyster sauce, wine, salt, sugar, and pepper and continue to cooking until the squid is cooked, about 1 minute. Garnish with coriander leaves and serve hot.

STEAMED CRAB WITH HOT SAUCE POO NEUNG Serving Size: 4 Categories: Seafood 1 2 Pound Crab, Cleaned Hot Sauce 8 Minced Garlic Cloves 10 Green Thai Chili Peppers, Minced 2 tbs. Chopped Cilantro Root Or Coriander Root And Leaves ¼ c Fish Sauce (Nam Pla) ¼ c Lime Juice 2 tbs. Sugar As soon as the fishing boats return to harbor in the South the locals want to taste the sweetness of the fresh crabs. Simple cooking methods allow the natural taste of these crabs to be enjoyed. Leaving the shell intact, place the crab in a large steamer and steam for 10 minutes on high heat. After the crab is cooked, remove and set aside. Prepare the hot sauce by combining all the ingredients in a small bowl. Use as a dipping sauce. Crack the crab and dip into the sauce before eating.

Steamed Mussels with Creamy Fish Filling Categories: Thai, Seafood Yield: 6 servings 24 (about 1 kg) large mussels 2 tbs. Oil 1 sm. Onion, finely chopped 2 tsp. Finely chopped fresh ginger 1 Clove garlic, crushed 1 Stem fresh lemon grass, finely chopped 1 tsp. Shrimp paste 500 gms. White fish fillets, chopped 1 Egg white 1 tbs. Cream 1 tbs. Chopped fresh basil 2 sm. Fresh red chilies, sliced 1: Scrub mussels; remove beards. Place mussels in pan, cover with cold water, bring to boil, simmer, covered, for about 3 minutes until mussels begin to open. Drain mussels, rinse under cold water; drain well. Remove and discard top shell from each mussel. 2: Heat oil in pan, add onion, ginger, garlic and lemon grass, cook, stirring, until onion is soft. Add paste, cook, stirring, for 1 minute; cool. 3: Blend or process fish, egg white and cream until smooth. Combine fish mixture, onion mixture and basil in bowl; mix well, Spoon mixture onto mussel in shells, smooth surface, top with chili. 4: Just before serving, place mussels in bamboo steamer in single layer. Cook, covered tightly, over pan of boiling water, for about 3 minutes or until fish mixture is cooked through. Makes 6 servings. Mussels can be prepared a day ahead. Storage: Covered, in refrigerator. Freeze: Not suitable. Microwave: Not suitable.

Stuffed Squid in Red Sauce Categories: Thai, Seafood Yield: 4 servings ¾ lb. Ground Pork ½ c Coarsely Chopped Bamboo Shoots ¼ c Coarsely Chopped Water Chestnuts 1 tsp. Ground Black Pepper 1 tsp. Finely Chopped Garlic 1 Coriander Stem With Root, Finely Chopped ½ tsp. Sugar 2 tbs. Fish Sauce 12 Whole Squid, Cleaned With Cavities Intact SAUCE 3 tbs. Butter ¼ c Tomato Sauce ½ c Dry Red Wine ¼ c Black Soy Sauce 1 tbs. Sugar 1 tsp. Ground Black Pepper In a large mixing bowl, mix the pork, bamboo, chestnuts, pepper, garlic, coriander, sugar and fish sauce. Refrigerate for ½ hour. Stuff the raw squid with the pork mixture, so that they are puffed and cylindrical. Place the stuffed squid on a flat steamer or steam tray and steam for 8-10 minutes, or until squid turns opaque white. Remove from heat and set aside while preparing the sauce. Preheat oven to 450øF. In a saucepan, melt butter over low heat. Add the tomato sauce, stirring to blend. Stir in the wine, black soy sauce, sugar and pepper. Bring to a boil and add one-cup water. Return to a simmer for 5-7 minutes. While the sauce is simmering, arrange the steamed squid in a single layer in a deep casserole dish. Pour the sauce over the squid and cover. Bake for 30 minutes, serve with steamed rice.

THAI COUNTRY STYLE STEAMED FISH IN GARLIC LIME SAUCE Serving Size: 4 Categories: Asian Fish

1 pound whole fish—trout sea bass, perch 4 fresh green chilies—diced 6 cloves garlic—chopped 2 tablespoons Thai fish sauce (nam pla) 4 tablespoons lime juice ½ cup chicken stock 2 green onions—cut in half lengthwise 2 stalks lemon grass -- (heart section only) Cilantro sprigs—for garnish Scale and clean fish, then rinse with cold water. Pat dry with paper towels. Make diagonal slashes (almost to the bone) 2 inches apart on both sides of fish. Set fish on a heatproof plate that is at least 1 inch smaller in diameter than your wok. Mix together chilies, garlic, fish sauce, lime juice and chicken stock. Adjust for a predominantly sour taste. Pour over fish. Scatter green onions and lemon grass over fish. Fill wok with 2 inches of boiling water. When it comes to a full boil, set fish plate on rack or trivet. Cover tightly. Reduce heat to medium-high and steam for 12 minutes. If meat by the bone is opaque white, fish is done. Garnish fish with cilantro and serve with cooking juices. Accompany with steamed rice. Serves 4 with other entrees. -----------------NOTES: Thai cooks use an oval, metal pedestal plate, which comfortably holds whole small fish weighing from one to 1 ½ pounds. In the American kitchen you can use a heatproof glass pie plate or a shallow bowl that is at least one inch smaller in diameter than your steamer. A 14-inch wok with a dome- shaped cover makes a perfect steamer when fitted with a Chinese steaming rack, a 12-inch round cake-cooling rack or a two-inch-high trivet to support the pie plate or bowl. An alternative is to use an oblong Dutch oven for steaming, and an oblong plate for the fish. For the following recipe, use whole trout, sea bass, perch or red snapper. If whole fish are not available, fish steaks and fillets are convenient and just as delicious.

Thai Fish Curry Categories: Thai, Seafood, Rice Yield: 2 servings 1/3 c Finely chopped onion 2 tbs. Minced fresh cilantro stems 2 tbs. Minced fresh lemongrass (from bottom 6" of stalk) 1 tbs. Turmeric 1 tbs. Minced fresh ginger s. Ground cumin 3 lg. garlic cloves, halved 3/4 tsp. Dried crushed red pepper 1 tbs. Vegetable oil 3/4 lb. 1 1/2" thick sea bass fillets, cut in 3" pieces 1 c Condensed unsweetened coconut milk 2/3 c Bottled clam juice Minced fresh cilantro Freshly cooked rice Blend first 8 ingredients in processor to dry paste, stopping frequently to scrape down sides of work bowl. (Paste can be prepared 3 days ahead. Cover and chill.) Heat oil in medium nonstick skillet over med.-high heat. Add 2 rounded T spice paste; stir 1 minute. Add fish and cook 2 minutes, turning occasionally with tongs. Add coconut milk and clam juice and simmer until fish is cooked through, turning occasionally, about 6 minutes. Transfer fish to plate. Boil liquid until reduced to thick sauce, about 8 minutes. Season with salt. Return fish to sauce and heat through. Sprinkle with cilantro. Serve over rice.

Thai Garlic Prawns Categories: Thai, Seafood, Yield: 4 servings 8 Cloves Garlic, Crushed 2 tbs. Minced Coriander Root 2 tbs. Fish Sauce 1 ½ tbs. Brown Sugar ½ tsp. Sugar 1 ¼ lb. Cleaned Prawns Oil For Frying Prepare a marinade by mixing together 8 crushed cloves of garlic, 2 tablespoons washed and minced coriander root, 2 table-spoons fish sauce, 1.5 tablespoons brown sugar and ½ teaspoon pepper. Add 500 g of shelled and cleaned prawns and leave to marinate for 15-30 minutes. Heat 2 tablespoons oil in a frying pan, add the prawns and their marinade and stir-fry for 3-4 minutes or just until the prawns are pink. Stir in the juice of a lemon and serve immediately with rice and sliced tomatoes and cucumber.

Thai Garlic Prawns Categories: Thai, Seafood, Yield: 4 servings 8 Cloves Garlic, Crushed 2 tbs. Minced Coriander Root 2 tbs. Fish Sauce 1 ½ tbs. Brown Sugar ½ tsp. Sugar 1 ¼ lb. Cleaned Prawns Oil For Frying Prepare a marinade by mixing together 8 crushed cloves of garlic, 2 tablespoons washed and minced coriander root, 2 table-spoons fish sauce, 1.5 tablespoons brown sugar and ½ teaspoon pepper. Add 500 g of shelled and cleaned prawns and leave to marinate for 15-30 minutes. Heat 2 tablespoons oil in a frying pan, add the prawns and their marinade and stir-fry for 3-4 minutes or just until the prawns are pink. Stir in the juice of a lemon and serve immediately with rice and sliced tomatoes and cucumber.

THAI HOI TOHD Fried Mussels Categories: Thai, Mussel, Chili Yield: 6 servings 1 kg Mussels 1 cup Tua phak yao (Long beans), cut into 1 inch pieces (optional) 1 cup Tua ngok (bean sprouts) (optional) ½ cup Hom daeng (shallots), thinly sliced 2 tbs. Kratiem (garlic) minced 1 tbs. Nam prik pao (toasted chilies in bean oil) 1 tbs. Prik ki nu daeng (red Birdseye chilies), thinly sliced 1 tsp. Nan tan sai daeng (brown granulated sugar) 1 tsp. Prikthai (black pepper), freshly ground Just the thing if you’re in a hurry: and a tasty party food, or between meal snack as well. Method Clean the mussels, carefully removing the beards. In a wok or skillet over medium heat, sauté the shallots and garlic until aromatic. Add the mussels, stir-fry on high heat for 1 minute, add the remaining ingredients (except the beans and bean sprouts) and cover the pan, reducing the heat to medium, for a further 5 minutes. Shake the pan occasionally to move the mussels around and ensure even cooking. Check the cooking: discard any unopened mussels. If you want a substantial meal, add the beans and stir-fry until heated through, then remove from the heat and add the bean sprouts, stirring briefly, then transfer to the serving platter. Serving & Storage For a light snack, the mussels are eaten alone, using a convenient half shell as a spoon/knife. For a more substantial meal, the mussels are transferred to a platter, and the beans, bean shoots etc to another, then the veggies can be eaten with rice or noodles, accompanying the mussels. In many cases the mussels are eaten with the fingers, as this makes it easier to dip them in the chosen, and usually fierily hot, dipping sauce, such as nam prik kapi, nam prik kiga, or nam prik narok.

THAI SEAFOOD CASSEROLE WITH BASIL Serving Size: 4 Categories: Seafood Casseroles 4 oz Dried bean thread noodles 1 sm. Dungeness crab (preferably live) ½ lb. large shrimp shelled and deveined ½ lb. Large cleaned squid cut crosswise into 1” rings 1 lb. Fresh fish fillets cut into 1-inch pieces ½ tsp. Black peppercorns 1 tbs. Chopped fresh coriander root 4 Garlic cloves 1 t Sugar 1 tbs. Golden Mountain Sauce Dark soy sauce 1 tbs. Light soy sauce Thai fish sauce (Nam pla) 2 tsp. Oyster sauce 1 tbs. Rice wine or dry sherry 1 t Sesame oil 2 tbs. Vegetable oil 3 slices Ginger -- (quarter-sized) crushed 4 Red chilies chopped into ½-in pieces 4 Green onions cut into 2-in lengths 1 ½ c Water, or more if needed ½ c Thai sweet basil leaves Fresh coriander sprigs 1 Sandy clay pot casserole (2 quart size) Golden Mountain Sauce is prepared with Thai style-soy sauce, which may be found in Southeast Asian markets. IN A BOWL, COVER MUNG BEAN noodles with warm water; soak until soft and pliable, about 10 minutes. Drain. Set aside. Clean and prepare the live crab according to the following instructions (if using cooked crab, follow the instructions after the steaming step). Shell and devein the shrimp; pat dry. Clean squid according to the instructions below. Cut the body crosswise into 1-inch rings; set aside the rings and cleaned tentacles. In a mortar or spice mill, pound or grind the peppercorns, coriander root and garlic into a paste. In a bowl, mix together the sugar, Golden Mountain Sauce, soy sauce, oyster sauce, rice wine and sesame oil. Add oil to clay pot or Dutch oven. Set over medium heat. Add reserved coriander-garlic-pepper paste to the oil; sauté lightly. Increase to high heat. Add ginger, chilies and the crab pieces (add cooked crab later); toss and brown for a minute. Add shrimp and green onions to crab mixture; stir-fry for 30 seconds. Pour in the soy sauce mixture and mung bean noodles; toss and mix together. Stir in water, cover pot, reduce to medium heat and simmer for 8 minutes, stirring occasionally. If noodles seem dry, add more water. Increase to medium-high heat, add fish, squid and cooked crab, mix with the noodles, top with the basil leaves. Cover. Cook 3 to 5 minutes longer. Check for doneness. Bring the clay pot to the table and serve hot with rice and vegetables. TO CLEAN AND PREPARE THE CRAB: Scrub the underside and in between claws and legs to loosen sand and grit. Rinse well with cold water. Plunge crab into boiling

water for a minute to kill it immediately. Remove and cool. To disjoint and crack the crab, hold shell portion of the crab in one hand. With the other hand, gather the legs and claws on one side and gently pull and tug until the body and legs loosen and free themselves as a whole section from the shell. On both sides of the body are featherly gills. Pull off and discard these gills. The tailpiece, a triangular flap, is located on the underside of the body. With tip of knife lift up the flap, grasp it, twist off and discard. Scrub exposed area clean. Now remove the legs and claws by gently pulling and bending them backward against their natural bend, and twist to free them. You now have the chest-body section where the tomalley liver is embedded in the cavity. Spoon it out and reserve it for those who appreciate it. The chest body should be chopped in half down the middle with a heavy cleaver. Chop each section crosswise into 3 equal pieces. With a light hammer or metal nutcracker, crack the mid section and joint of each leg and claw; set aside the pieces. (When eating, use the tip of the leg as a pick to dig out the meat.) TO CLEAN AND PREPARE SQUID: Grasp the body of the squid with one hand and with the other pull the head and tentacles away until separated from the body. With your finger dip into the body to remove the quill, the transparent cartilage and discard. Peel off the dotted skin from the body and discard. Rinse body with cold water. Cut between the eye and the tentacles; discard the head. Squeeze the thick center part of the tentacles to dislodge the hard beak. Rinse with cold water; set aside.

THAI SHRIMP WITH ASPARAGUS Serving Size: 4 Categories: Seafood Oriental ¾ lb. Large shrimp 1 t Salt 1 lb. Fresh asparagus ½ c Whole straw mushrooms Fresh or canned 4 Green onions 2 tbs. Vegetable or peanut oil 3 Garlic cloves—chopped 1 t Sugar ½ tsp. Ground black pepper 1 tbs. Thai fish sauce (nam pla) 1 tbs. Oyster sauce ¼ c Chicken stock SHELL AND DEVEIN the shrimp. In a bowl toss the shrimp with salt; let sit for 5 minutes. Rinse thoroughly with cold water, drain and pat dry; set aside. Cut the asparagus diagonally into 2-inch lengths. Bring a large pot of water to a boil. Drop the asparagus into the water and blanch for a few seconds or until it turns bright green. Remove and shower with cold water to stop the cooking. If using canned mushrooms, drain and rinse them with cold water; set aside. Cut the green onions, including part of the green tops, into 1 ½-inch lengths. Heat a wok over medium-high heat. When hot add the oil and garlic; toss until lightly brown. Turn the heat to high and add the green onions and shrimp to the wok; stir-fry together until the shrimp turn bright orange and feel firm to the touch, about 30 seconds to a minute. Add the asparagus, mushrooms, sugar, pepper, fish sauce, oyster sauce and chicken stock; stir-fry together until the mixture is heated through and sauce has a light cream consistency. This should take no more than a few seconds.

Tom Yum Goong Makes 4 servings

Ingredients • • • • • • • • • • •

28 pcs. Jumbo Shrimp 6 oz. sliced White Onions 1 med. Sliced Tomatoes 2-3 med. pieces Galanga( Thai Ginger) 3 - 1" Slices of Lemon Grass 1 oz. chopped Green Onion 1 level table spoon Nam Prik Pao (more if you like spice) 26 oz. water 5oz. fresh Lime or Lemon Juice 5oz. Fish Sauce 1 tablespoon ground Red Chili (add to taste only)!

Method Start heating the water. Add Galanga Ginger, Nam Prik Pao and Lemon Grass. Add the Shrimp. Bring to a boil. After the soup has boiled for 2 minutes, add the White Onions, Tomatoes and Mushrooms. In your serving bowl add the LimeJuice and Fish Sauce. Do not add this to the boiling soup! When the Shrimp in cooked, place the soup in the serving bowl with the sauces. Garnish with the Green Onions, spice to taste with red chili and serve.

Tom Yum Talay Makes 4 servings

Ingredients • • • • • • • • • • • • • •

20 pcs. Jumbo Shrimp 8 Mussels 4 oz. Squid 4 oz. Crab Meat 6 oz. sliced White Onions 1 med. Sliced Tomato 2-3 med. pieces Galanga( Thai Ginger) 3 - 1" Slices of Lemon Grass 1 oz. chopped Green Onion 1 level table spoon Nam Prik Pao(more if you like spice) 26 oz. water 5oz. fresh Lime or Lemon Juice 5oz. Fish Sauce 1 tablespoon ground Red Chili (add to taste only)!

Method Start heating the water. Add Galanga Ginger, Nam Prik Pao and Lemon Grass. Add all seafood. Bring to a boil. After the soup has boiled for 2 minutes, add the White Onions, Tomatoes and Mushrooms. In your serving bowl add the Lime Juice and Fish Sauce. Do not add this to the boiling soup! When the Seafood in cooked, place the soup in the serving bowl with the sauces. Garnish with the Green Onions, spice to taste with red chili and serve.

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