Great Seafood Recipes from A Thai Delight Listserv
seafood	THAI TOMYUM GUNG (SHRIMP) / GAI (CHICKEN) Ingredients: 2-3 stalk of lemon grass ~2 lbs of tiger shrimps or boneless chicken meat 5-6 lime leaves (sorry, I don't know what they are called; maybe you have seen them--small shiny green leaves) some lemon juice & fish sauce 2-3 small red/green chili peppers 1 can of straw mushrooms 1.5 tblsp of Thai chili paste with soya beans oil (dark redish-brown color), which comes in a jar that can be bought at any Thai grocery cilantro/parsley for garnishing and the nice smell Instructions: Boil some water (half of the pot) in a 1.5qt sauce pan. Put in lemon grass, and the chili paste. Put in the shrimps and the mushrooms. Let it boil for 10 minutes. Put in the "lime" leaves and sliced chili peppers (1 min). It's done!! Now you can mix it in a serving bowl with some lemon juice and fish sauce. Garnish with cilantro and serve hot with Thai Jasmine rice. Back to home Menu More Thai recipes!
seafood	THAI SALMON PARCELS (serves 2) Ingredients: 2 4-5oz salmon fillets 4 sheets filo pastry 1 oz butter 1 tsp grated ginger 1 clove garlic (pressed) 1 spring onion (finely chopped) 1 Tblsp fresh coriander (finely chopped) zest & juice of 1 lime salt & pepper Instructions: Mix together lime zest and juice, garlic, spring onion, ginger and coriander. Melt butter. Lay out 1 sheet of filo, and brush with butter. Lay second sheet on top, brush with more butter. Lay a salmon fillet about 2-3 inches from short side of pastry, season to taste and put half of lime mixture on top. Fold short end of pastry over salmon, then fold in the 2 long sides. Fold the salmon over twice more, and cut off the remaining pastry. Do the same with the other fillet. Put the parcels on a well-greased baking sheet, and just before baking brush with the remaining butter.Cook at gas mark 5 for 20-25 mins, until brown and crispy.
seafood	Barbecued Squid Recipe By : The International Squid Cookbook - Isaac Cronin Serving Size : 1 Preparation Time :0:00 Categories : Fish - Octopus SW - Barbecue SW - Latin, Tex, Mex Asian - Thailand Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 lb Squid, cut into rings Lemon-garlic butter [posted - in another post. S.C.] The fresher the ingredients and the simpler the cooking, the better the end result. Barbecued squid and an anise flavored aperitif like Pernod, ricard, ouzo or raki, make a wonderful combination. Make a fire, preferably with firewood or Mexican charcoal, started from paper and kindling. Skewer the squid. When coals are red hot, barbecue the rings for 2 to 3 minutes per side, or until they are brown. Some recipes for grilled squid suggest marinating them. I omit this procedure because it adds flavor at the expense of softening the flesh. Serve hot with lemon-garlic butter. NOTE: Commercial charcoal and lighter fluid are petroleum products. They impart an oily flavor to food. Hardwood, or Mexican charcoal, a commercial product, which is made by burning down mesquite, both give a nice flavor and are certainly less toxic than petrochemicals. Mexican charcoal is available in Northern California through Lazzari Fuel Company, San Francisco. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
seafood	Baked Prawns and Mungbean Noodles Recipe By : The Elegant Taste of Thailand, Cha Am Cuisine - Kongpan Serving Size : 6 Preparation Time :0:00 Categories : Pasta Fish - Shrimp Asian - Thailand Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb Prawns 5 Coriander roots, crushed 1 tbsp Pepper corns 1 Onion, thinly sliced 3 slices Ginger -- crushed 2 tbsps Cooking oil 1 tbsp Maggi sauce 1/4 tsp Salt 1 tbsp Sugar 1 tbsp Oyster sauce 2 tbsps Light soy sauce 1 tsp Sesame oil 1 tbsp Whiskey 2 c 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. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 72 Calories; 5g Fat (72% calories from fat); 0g Protein; 4g Carbohydrate; 1mg Cholesterol; 194mg Sodium _____
seafood	Yellow Fish Curry (4) Category: White Fish Country: Thailand ------------------------------------------------------------ Ingredients... 1/2 pt chicken stock 2 tbsps curry paste 2 tbsps thick tamarind water 1 tsp white sugar 1 1/2 tbsps fish sauce 1 small green papaya, peeled, deseeded & finely sliced, or unripe pineapple, or green mango or banana 8oz snapper or firm white fish fillet e.g. orange roughy juice of 1 lime CURRY PASTE... 8-16 small red chillies, chopped 5 cloves garlic, chopped 3 red shallots, chopped 1 stalk lemongrass, sliced 1 tbsp fresh turmeric 1 tbsp shrimp paste 1 tsp salt ------------------------------------------------------------ Instructions... 1) To make the curry paste puree all of the ingredients in a food processor until fine, using as little water as possible. 2) Bring the stock to a boil in a medium pan and add the curry paste. Return to the boil and add the tamarind water, sugar and half the fish sauce. 3) Add the papaya and boil for 3-4 minutes until tender, then add the fish and simmer for a further 5 minutes or until just cooked. 4) Just before serving check the seasoning and add more fish sauce or lime juice as needed.
seafood	Thai Shrimp & Sesame Noodles (4) Category: Prawn / Shrimp Country: Thailand ------------------------------------------------------------ Ingredients... 1 lb prawns, shelled & deveined 8 oz bottle newmans light salad dressing 2 tbsps chunky peanut butter 1 tbsp soy sauce 1 tbsp honey 1 tsp grated fresh ginger 1/2 tsp crushed red pepper 8 oz capellini or angel hair pasta 2 tbsps sesame oil 2 tbsps veg oil 1 medium carrot, shredded 1 cup chopped spring onions 2 tbsps chopped corriander ------------------------------------------------------------ Instructions... 1) In a medium bowl mix the prawns with 1/2 cup of salad dressing. Cover and refrigerate for 1 hour. 2) In a small bowl whisk the peanut butter, soy sauce, honey, ginger, crushed red pepper and the remaining salad dressing then set aside. 3) Prepare pasta and drain. 4) In a large saucepan over a high gas heat the oil until very hot. Cook the carrot for 1 min. Drain off the salad oil from the shrimp and add the shrimp and spring onions to the carrot and cook, stirring constantly, for about 3 mins. 5) In a large bowl toss the pasta with the peanut butter mixture, shrimp mixture and chopped corriander and serve.
seafood	Thai Pan Fried Fish (2) Category: White Fish Country: Thailand ------------------------------------------------------------ Ingredients... Juice of 2 limes 1 tbsp Thai fish sauce 1 tsp sugar 2 small red chillis, seeded and chopped A stalk of lemon grass, shreded 6 lime leaves, shredded 1" ginger, peeled and shredded 2 tbsp groundnut oil 2 * 6 oz pieces of fish Soy sauce and rice wine ------------------------------------------------------------ Instructions... 1) Mix the lime juice, fish sauce, sugar, chopped chilies, lemon grass, lime leaves and ginger. 2) Warm the oil in a shallow pan. When it sizzles add the spice mixture and the fish. Cook for 1 - 2 mins until the fish is golden then turn and cook on the other side. 3) Remove the fish from the pan, Add three shakes of soy sauce and four shakes of rice wine. Bubble for a minute then pour over the fish. 4) Serve hot, perhaps with a little rice.
seafood	Thai Crab Cakes (2) Category: Crab Country: Thailand ------------------------------------------------------------ Ingredients... 1lb crabmeat 6 lime leaves, finely chopped 1 tsp fish sauce a handful coriander leaves 2 hpd tbsps mayonnaise 2 small hot red chillies, seeded& chopped 3 spring onions, roughly chopped 3 oz fresh white breadcrumbs oil for shallow frying ------------------------------------------------------------ Instructions... 1) Put all the ingredients except the oil into a food processor and whizz until just mixed. Chill for 15 minutes or longer. 2) With your hands shape the mixture into flat patties about 2" in diameter. Dust them with a little flour. 3) Fry in shallow hot oil until crisp, about 3-4 minutes on each side. 4) Serve with rice and a salad.
seafood	Spicy Thai Style Mussels (2) Category: Mussels Country: Thailand ------------------------------------------------------------ Ingredients... 1 lb mussels 4-5 tbsps dry white wine or fish stock 1 oz creamed coconut diluted in 2 tbsps boiling wa shredded basil leaves 3-4 spring onions, sliced finely 1 tsp thai curry paste Juice of 1 lemon ------------------------------------------------------------ Instructions... 1) Clean mussels then pile into a wok or large frying pan with the spring onions and liquid.Cover tightly and cook over a high heat for 2 minutes. 2) Meanwhile mix the curry paste and creamed coconut. 3) Remove lid.. All the mussels should have opened. Discard any that remain firmly shut. Mix the coconut paste into the juices, adding lemon juice to taste. 4) Divide between 2 hot soup plates. Scatter with basil leaves and serve.
seafood	Scallops with Pak Choy & Peanut Sauce Category: Scallops Country: Thailand ------------------------------------------------------------ Ingredients... 18 large scallops (shelled) sesame oil 1 1/4 lb pak choy, chopped in 2 1/2" lengths 1/3 fl oz fish sauce diluted with 1 fl oz water 1/2 cup fresh corriander leaves 3 fresh limes Peanut Sauce... 3/4 cup roasted peanuts 2 cloves garlic, peeled 2 tbsps finely grated ginger 1/2 green chilli, roughly chopped 2 tbsps brown sugar 11 fl oz coconut milk ------------------------------------------------------------ Instructions... 1) Clean scallops, wash and dry well. Mix with just enough sesame oil to coat them and leave to sit at room temperature for 15 mins. 2) To make the sauce put the peanuts, ginger, garlic, chilli, and sugar in a food processor and puree to a coarse paste. Mix in the coconut milk. 3) Heat up a wok until it is really hot. Add half the scallops and cook for one minute on each side, tossing gently for a few seconds just at the end. Transfer them to a warm bowl and repeat with the remaining scallops. 4) Put a few tbsps of sesame oil in the wok. Add the pak choy and toss evenly every 10 secs for about half a minute. Add the diluted fish sauce and fry for 20 secs. Add the peanut sauce and bring to the boil. Add the scallops to warm through, stirring once. 5) Serve topped with corriander and some lime segments.
seafood	Red Prawn Curry Category: Prawn / Shrimp Country: Thailand ------------------------------------------------------------ Ingredients... 1 tbsp ground red chilli 1 tbsp ground coriander 1 tbsp finely chopped garlic 1 tbsp galangal 1 tsp salt 1 tsp grated lime peel 1 tsp black pepper 1 small onion, coarsely chopped 1 stalk lemon grass 4 tbsps oil 8 oz coconut cream dissolved in 1/2 pt hot water 1 tsp shrimp or anchovy paste 1 lb shelled prawns 1 cucumber, split lengthwise with seeds removed, cut into 1 cm crescs Chopped coriander to garnish ------------------------------------------------------------ Instructions... 1) Put first list of ingredients into a liquidiser and blend until a smooth paste, adding a little water if needed. 2) Put the dissolved coconut cream in a wok and bring to the boil. Add the spice mixture and cook over a low heat, stirring, for about 10 minutes, until a film of oil appears round the edge of the dish and the spices give off their aroma. 3) Add the shrimp or anchovy paste, the prawns and the cucumber. Cook gently for 3-4 minutes if the prawns are cooked and 10 minutes if raw.Stir well. Sprinkle with chopped coriander leaves and serve with rice and salad.
seafood	Pineapple Mussel Curry (4) Category: Mussels Country: Thailand ------------------------------------------------------------ Ingredients... 1 cup Coconut cream 2 tbsps curry paste 2 tbsps fish sauce 1 tbsp palm sugar 1 tbsp thick tamarind water 2 cups coconut milk 1 lb mussels, cleaned 1/2 medium pineapple, peeled & chopped 3-4 kaffir lime leaves, torn 2 large red chillies, desseded CURRY PASTE... 3 large dried red chillies, desseded & chopped 1 stalk lemongrass, sliced finely 1 tbsp galangal, peeled & sliced 4 red shallots, sliced 3 cloves garlic, chopped 1 tsp lime zest 1 tsp ground white peppercorns 2 tbsps roasted fish 1 tsp roasted shrimp paste 1 tsp salt ------------------------------------------------------------ Instructions... 1) Make the curry paste . Puree all the ingredients in a food processor until fine, using as little water as possible. 2) Boil and separate the coconut cream in a pan over a medium heat, stirring constantly, then add the curry paste and continue stiiring ffor about 4 minutes. 3) Add the fish sauce, palm sugar and tamarind water. Fry for a few minutes until the colour deepens and the sugar cooks. 4) Pour in the coconut milk and when the cuirry comes to the boil add the mussels, pineapple and lime leaves. Turn down the heat and simmer until the mussels open, about 3 - 7 minutes. 5) Just before serving stir in the chillies and check the flavour, adjusting if necessary with more fish sauce, tamarind water or palm sugar.
seafood	Haddock Fish Cakes with Dipping Sauce (2) Category: White Fish Country: Thailand ------------------------------------------------------------ Ingredients... 2 shallots, chopped 2 crushed cloves garlic 2 small red chillies, seeded & chopped handful coriander leaves, chopped 6 large lime leaves, shredded 1 lb haddock, skinned and chopped 1 tbsp fish sauce a little flour groundnut oil for frying DIPPING SAUCE... 6 tbsps rice vinegar 4 tbsps sugar 1 tbsp dark soy sauce 2 small red chillies, seeded & chopped 1 tbsp coriander leaves, finely chopped juice of a lime ------------------------------------------------------------ Instructions... 1) Put the shallot, garlic, chillies and coriander leaves in a food processor and whizz them to a coarse paste.Add the shredded lime leaves and fish sauce and mix well.Tip into a bowl. 2) Put the fish in the food processor and whizz to a rough paste. Add this to the spice paste and mix together. Shape into eight round patties with the aid of a little flour to stop them sticking to your hands. Set aside for half an hour. 3) To make the dipping sauce heat the vinegar and sugar in a small saucepan until the sugar has dissolved and the mixture is becoming syrupy. Stir in the soy sauce and leave to cool. Add the chillies,coriander leaves and lime juice. 4) heat the oil in a shallow pan. When hot fry the cakes, a few at a time for about 4-5 minutes on each side until golden.Serve hot with the dipping sauce.
seafood	Chicken, Prawn & Fruit Salad (4 - 6) Category: Salads Country: Thailand ------------------------------------------------------------ Ingredients... salt 1 large Granny Smith apple 5 oz large black seedless grapes 5 oz large green seedless grapes 1 medium orange 5 cloves garlic, peeled 3 1/2 oz shallots or onions oil for deep frying 4 oz boned, skinned chicken breast 8 medium raw prawns 4 tbsps roasted peanuts 1 tsp sugar 3 tbsps lime or lemon juice 2-3 fresh hot green chillies 2 tbsps coriander leaves ------------------------------------------------------------ Instructions... 1) Combine 1 tsp salt with 1 pt water in a small bowl. Peel and core the apple and cut into 1/4 - 1/2 " dice. As you cut put the peices into the water. Set aside. 2) Halve the grapes lengthways and remove any seeds. Put into a bowl. Peel the orange, divide into segments and skin as best you can. Cut each segment crossways at 1/3 " intervals. Lay orange peices over grapes. Cover and set aside. 3) Cut garlic into thin slices and slices into fine slivers. Halve the shallots lengthways and thinly slice. 4) Pour oil to a depth of 1" in a frying pan and set over a medium low heat. Set a sieve over a bowl and line a plate with kitchen paper.When the oil is hot put in the garlic and fry until golden. Draini in a sieve, reserving oil then spread out over kitchen paper. 5) Reheat the oil over a medium heat and repeat the above process with the shallots. 6) Cut the chicken into long thin strips and put into a clean medium sized frying pan. Add water to cover and 1/4 tsp salt. Bring to a simmer and simmer gently for 5 minutes. Remove chicken and tear into 1" long shreds. Reserve water for prawns. 7) Peel and devein prawns. Bring water to a simmer and add prawns. Turn heat to medium low and poach for 2-3 minutes. Drain and cut into 1/4 " dice.Combine wth chicken then cover and set aside.Lightly crush peanuts in a polythene bag and set aside. 8) Cut the chillies into very fine rounds. Wash and dry coriander. Cover and set aside.Combine 1 tsp salt, sugar and lime juice in a small bowl. 9) Immediately before serving drain apples and pat dry.Keep a little of the fried shallots and coriander for garnishing then toss all the other ingredients together in a large bowl.Check seasoning and serve on individual plates, garnished with coriander and shallots.
seafood	Crisp Fish with Garlic, Chilli & Basil (2) Category: White Fish Country: Thailand ------------------------------------------------------------ Ingredients... oil for deep frying 2 tbsps cornflour 4 peices hake or haddock, about 4 oz each a little groundnut oil 4 plump cloves garlic,peeled & finely sliced 3 small hot red chillies,seeded & finely chopped 4 spring onions shredded 1 tbsp light soy sauce 1 tbsp thai fish sauce a pinch sugar a handful basil leaves a handful coriander leaves, chopped ------------------------------------------------------------ Instructions... 1) Heat the oil in a deep fat fryer to 190 C. 2) Put the cornflour on a plate and dredge the fish fillets through it, patting them to make some of the cornflour stick. 3) Fry the fish until golden. This should take only 3-4 minutes. Lift out and drain on kitchen paper. 4) Pour a little groundnut oil into a hot wok. Get it very hot then add the garlic, chillies and spring onions. Stir quickly and dont let the garlic burn. Add the soy, fish sauce, sugar and 2 tbsps water or stock. Stir in the basil and coriander. 5) Put the fish on hot plates and pour over the sauce. Serve immedietely.
seafood	AWT's Thai Mussels Category: Mussels Country: Thailand ------------------------------------------------------------ Ingredients... 1 tbsp vegetable oil 1 14 oz tin coconut milk 2 tsps thai green curry paste 1 stem lemon grass, finely chopped 2" fresh ginger, grated 2 red chillies, finely chopped 1 1/2 pints chicken stock 4 1/2 lb mussels, cleaned 2 tbsps fresh lime juice 2 lime leaves, finely sliced 2 handfuls baby spinach or pak choi 2 tbsps fish sauce 12 basil leaves, torn ------------------------------------------------------------ Instructions... 1) Heat the oil in a large heavy based saucepan. Add half the coconut milk and cook over a medium heat until the milk starts to split. 2) Add the curry paste and stir to combine. Add the lemongrass, ginger and chilli and cook for 3 minutes. Add the chicken stock and cook until the liquid has reduced by half, about ten minutes. 3) Add the mussels, cover with a lid, and cook over a medium heat for 3 minutes. Fold in the rest of the coconut milk,the lime juice, lime leaves, spinach and fish sauce and cook for 3 minutes more. 4) Finally fold in the basil and discard any mussels that have not fully opened. Serve with plain rice, noodles or even couscous!
seafood	Another Hot and Sour Prawn Soup (6) Category: Soups Country: Thailand ------------------------------------------------------------ Ingredients... 1 lb raw unpeeled large prawns 2 1/2 pts fish stock 4 lemon grass stalks 2 garlic cloves, finely chopped 6 kaffir lime leaves 2 tbsps thai fish sauce 4 oz button mushrooms, sliced 6 spring onions, sliced finely 2-4 small chillies, deseeded& finely sliced 1 tbsp fresh lome juice 2 tbsps chopped coriander salt ------------------------------------------------------------ Instructions... 1) Peel the prawns and put the shells in a pan with the fishstock. Bring to the boil and simmer for 10 minutes. Strain the stock into a pan large enough to hold the soup. 2) Remove the outer leaves of the lemon grass and cut the stalks into 1" peices. Bash with a rolling pin to release flavour. 3) Add the lemon grass, garlic, lime leaves, fish sauce ans salt to the stock and simmer for 15 minutes. 4) Add the mushrooms, spring onions and chilli rings and simmer for three minutes. 5) Add the prawns and lime juice to the pan. Return to boil and simmer for 2 minutes until the prawns turn pink. 6) Adjust the flavour with the salt and more lime juice if necessary then stir in the chopped fresh coriander and serve.As the lime leaves and lemon grass are not edible they should be removed if possible before serving.
seafood	THAI SQUID SALAD Recipe By : TASTE SHOW #TS4617 Serving Size : 1 Preparation Time :0:00 Categories : *Melody Asian - Thailand Fish - Octopus Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb squid -- cleaned, cut into 2 by 1/2-inch strips 4 tbsps vegetable oil 6 garlic cloves -- minced 2 tsps ground lemongrass 1/2 tsp Thai chili powder 2 tender inner stalks celery -- cut in julienne strips 3 thin slices red onion 4 tbsps Thai fish sauce 4 tbsps freshly-squeezed lime juice 2 tbsps sugar Lettuce leaves -- for lining platter 10 mint leaves -- chopped Using a small, sharp knife, score squid in a crisscross pattern. In a wok heat oil to smoking over medium-high heat and add squid; stir-fry 5 minutes. Using a slotted spoon remove squid to a bowl, draining off all excess oil and immediately mix in garlic, ground lemongrass and Thai chili powder. Let cool. Just before serving, add celery and onion. In a small bowl mix together fish sauce, lime juice and sugar, stirring until sugar dissolves; pour over squid mixture and toss to combine. Mound salad on a platter lined with lettuce leaves and sprinkle with chopped mint. Yield: 4 appetizer servings Per serving (excluding unknown items): 1188 Calories; 62g Fat (47% calories from fat); 77g Protein; 82g Carbohydrate; 1058mg Cholesterol; 217mg Sodium
seafood	Shrimp Savoy (Makua Tait Savoy) Recipe By : Thai Sensations by Sherry Brydson Serving Size : 6 Preparation Time :0:00 Categories : Asian - Shrimp Asian - Ground Beef & Meats Asian - Thailand Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 med firm red tomatoes 25 peppercorns 2 fresh coriander roots or stems 3 cloves garlic 7 ozs ground pork 1 egg 2 tsps fish sauce 1 tsp fructose 2 shallots -- finely chopped 1/2 c mixed green peas and corn kernels 7 ozs small salad shrimp Place tomatoes stem side down; cut off top third. Scoop out flesh and use for another dish. In a mortar, pound peppercorns, coriander roots and garlic. Add to ground pork in a bowl. Add egg, fish sauce, fructose and shallots; mix thoroughly. Add peas and corn and shrimp; stir until just mixed. Divide pork mixture into tomatoes. Steam 15-20 minutes or until cooked through and pork is no longer pink. Lift tomatoes out carefully onto individual serving dishes and serve hot or warm. Per serving (excluding unknown items): 199 Calories; 9g Fat (36% calories from fat); 13g Protein; 22g Carbohydrate; 61mg Cholesterol;47mg Sodium
seafood	Hoy Lai Pad Horapa ( Stir-Fried Clams with Basil) 4 tablespoons vegetable oil. 8 cloves garlic, crushed 1 yellow onion, finely chopped 6 fresh green chilies, thinly sliced 1/2 cup fresh sweet basil leaves 2 lbs fresh clams. washed, drained 1/2 cup fish sauce (Nam Pla) or adjust to your liking 4 fresh hot red chilies. shredded 2 tablespoons fresh lime juice In a wok with oil. sauté the garlic, onion, green chilies and basil leaves until brown Add the clams and fish sauce and stir-fry for 5 minutes over high heat, frequently stirring. Pour into a large serving platter and garnish with red chilies and lime juice. Serves 4-6
seafood	Pineapple Prawn Curry (Gaeng Gung Sapparot) Ingredients Peanut oil 1/4 cup Onion chopped fine 3 tbsp Dried shrimp chopped fine 3 tbsp Lemon grass chopped fine 3 tbsp Galangal chopped fine 1/2 tsp Shrimp paste 1-4 tsp Chili paste 2 cups Coconut milk 1 tbsp Fish sauce 1 tsp Palm sugar 1 lb Shelled prawns 2 cups Pineapple chunks Directions Heat wok. Add peanut oil, onion, dried shrimp, lemon grass, galangal, shrimp paste and chili paste. Stir fry for 2 minutes until oil is aromatic. Add coconut milk, fish sauce and palm sugar and bring to a boil. Reduce to half. Add prawns and pineapple, simmer 3-4 minutes. Yield - 4 cups
seafood	Thai Fishcakes 1 kg/ 2lb of fish fillets or prepared seafood. You could use cod, haddock, prawns, crab meat or lobster but personally i prefer cod. 1 egg, beaten 2 tbsp chopped fresh coriander 2 tbsp Red curry paste 1 bunch of spring onions, chopped finely vegetable oil (for shallow frying) Cucumber salad 1 large cucumber 2 shallots, grated 2 red chillies, deeseeded and chopped very finely 2 tbsp fish sauce 2 tbsp dried powdered shrimp (could be left out of you cannot get any) 2 tbsp lime juice METHOD 1) Place the fish in a blender or food processor with the egg, coriander and curry paste and puree until smooth and well blended. 2) Turn the mixture into a bowl, add the spring onions and mix well. 3) Take about 2 tbsp of the mixture at a time, roll it in your hands to form a ball. Then flatten them with your fingers to make fishcakes !!. It is a good idea to have plenty of flour on you hands as this mixture can be a bit sticky !!. You can use cornflower on your hands if you like, this will give the fishcakes a nice coating. Also, as you make each fishcake you and place it on one side, place it on a floured plate - or ot might just stick !!. 4) Heat some oil in a wok or frying pan (better in a wok) until hot. Add a few of the fishcakes and fry for a few minutes until brown and cooked through. The amount of oil you use should almost cover the fishcakes, but not completely. Turn them over a few times whilst cooking. When cooked, remove with a slotted spoon and drain on paper towels. Keep them warm whilst you cook another batch......and so on. 5) Meanwhile, to make the cucumber salad, mix the cucumber with the shallots, chillies, fish sauce, dried shrimp and lime juice. 6) serve the salad with the warm fishcakes. If you have a go at this (and i hope a few of you do), please let me know what you think. It is nice to know that your recipes are appreciated. Maybe someone has their own fishcake recipe ? - is it as good as this one ? - is it better ?. Please let me know. You do not have to use the dried shrimp in the sauce if you cannot get it. You could always do your own dried shrimp of course !!. The sauce makes this dish so do try it. Enjoy.......... Mike
seafood	Steamed Grey Sole in Black Bean Sauce 1 grey sole (1 1/2 lbs), cleaned, head removed 2 Tbsp. Japanese soy sauce 1 1/2 Tbsp fermented black beans, flattened with a cleaver and then coarsely chopped 1 Tbsp. Chinese rice wine 1 tsp. Chinese dark soy sauce 1/2 tsp. sugar 1 scallion, trimmed and cut into 1/2" pieces 1 quarter-size slice fresh ginger, peeled and finely minced pinch of finely ground white pepper Pinch of MSG (optional) 1. Rinse the fish in lightly salted water. Drain and pat dry. Set aside on a plate that will easily fit into your steamer. 2.To make the sauce, combine all of the remaining ingredients in a nonreactive bowl. Spoon the sauce over the fish. 3.Fill a wok half full of water. Top with a steamer. Bring to a boil over high heat. Carefully lower the plate into the steamer, cover, and steam until the fish flesh pulls away from the main bone, 5 to 10 min. Serves 2
seafood	LOBSTER AND MANGO SUMMER ROLLS Recipe Courtesy of Ming Tsai Segments of 1 lime 1 tablespoon fish sauce (3 Crab Brand) 1 teaspoon brown sugar 1/2 pound pea sprouts 16 Thai basil leaves 1 package rice papers 6 to 8-inch diameter 2 steamed lobster tails chilled and sliced 1large, ripe mango, sliced in long strips. In a large bowl, mix the lime, fish sauce and sugar well. Break up the lime segments. Toss with sprouts and basil. Check for seasoning. Lay out 1 rice paper wrapper and place a small mound of salad at the bottom. Topwith lobster and mango. Roll bottom towards the middle. Fold in bothsides and continue rolling. Finish roll and let rest. Individually wrap each roll with plastic wrap. Will hold for 2 hours in the refrigerator. Slice on the bias and serve on top of extra salad. Yield: 8 servings Prep Time: 1 hours 0 minutes
seafood	Piquant Thai Shrimp and Pineapple Fried Rice 2 1/2 tsps. canola oil 1/2 tsp.grated lemon zest 3 shallots, minced 2 TBS. fish sauce 6 oz. shrimp, cooked 3 cups cold cooked long-grain rice 4 Chinese dried black mushroms, soaked in warm water for about 20 minutes, stems removed, caps shredded 2 eggs, lightly beaten (optional) 3/4 cup bite-size pieces fresh pineapple Garnish 1-2 red chilies, seeded and finely julienned into 1 1/2 inch long pieces fresh coriander Heat a large nonstick skillet or stir-fry pan. Add 1 tsp. of the oil. Add the shallots andstir-fry for about 20 seconds. Add the shrimp, mushrooms, lemon zest, and fish sauce.Stir-fry for 30 seconds. Remove and set aside. Add 1 tsp. oil. Heat. Add the rice, stirring with chopping until thoroughly heated. Make a well in the center of the rice. Add the remaining 1/2 tsp. of oil. Add the eggs, if using,and let them set slightly. When they have a soft-scrambled consistency, start incorporating the rice in a circular fashion with chopsticks. When the rice and eggs are blended, add the shrimp mixture. Stir. Add the pineapple. Stir until thoroughly combined and heated throughout. Place on a serving platter. Garnish with red chilies and coriander leaves.
seafood	Thai Pasta Fresh lobster and crabmeat tossed with fresh tomatoes, basil and a creamy Thai curry sauce, served over angel hair pasta. 1 teaspoon roasted garlic 2 tablespoons chopped shallots 2 tablespoons sesame oil 2 teaspoons Thai red curry paste 1 tablespoon chopped Thai basil 2 to 6 chopped Thai Chilies 4 ounces chopped lobster 4 ounces chopped crab 4 ounces white wine 4 ounces cream 16 ounces fresh angel hair pasta Lime Juice 1/2 teaspoon chopped cilantro Salt and pepper to taste 2 tablespoons fresh, chopped tomatoes Red pepper flakes to garnish SautÈ garlic, shallots and curry paste in sesame oil. Add lobster, crab, red pepper, basil, salt and pepper. Add white wine and cream, let reduce. Add cooked pasta and lime juice, coat thoroughly. Garnish with red tomatoes, pepper flakes and cilantro.
seafood	Kaeng Ka-ri Kung (Curried Prawns) Recipe By : The Elegant Taste of Thailand, Cha Am Cuisine Serving Size : 4 Preparation Time :0:00 1 1/2 pounds prawns -- shelled,deveined 2 1/2 cups coconut milk 1 teaspoon yellow curry paste 2 fresh chilies -- seeded,sliced 1/2 cup cherry tomatoes 2 tablespoons fish sauce 1 1/2 tablespoons sugar 1 teaspoon salt Put 3/4 cup coconut milk into a wok or pan, bring to a boil over medium heat, stirring constantly, and boil for 5 minutes. Add the curry paste, stir well, and simmer for 10 minutes. Then add the fish sauce, sugar, salt and remaining coconut milk and simmer for 10 more minutes, stirring regularly. Finally, put in the chilies, tomatoes, and prawns, bring to a boil, and remove from heat. Serve with cucumber relish. Cucumber Relish 4 cucumbers 4 shallots 1 chili 1/3 cup vinegar 2 tsp sugar 1 tsp salt Wash and peel cucumbers, halve lengthwise, then cut across into thin slices. Cut the shallots and chilies into thin slices. Place the cucumber, shallot, and chili slices in a bowl. Heat the vinegar, sugar, and salt, stirring constantly until sugar has dissolved. When the mixture comes to a boil, remove from heat. After it has cooled, add it to the bowl and garnish with chopped coriander greens. Serves 4.
seafood	LARB PLA DOOK (Thai Spicy Catfish Salad) 1 cup cooked shredded cat fish meat 1 tbsp ground dried chili 1 tsp chopped Galanga (Kha) (may be substituted with ginger) 1 tsp chopped garlic 1 tbsp chopped red onions 1/2 tsp cumin seeds 1/2 tsp coriander seeds 1 tbsp shrimp paste (Kapee) 2 tbsp ground roasted rice 1-1/2 tbsp fish sauce 2 tbsp coarsely chopped cilantro 2 tbsp coarsely chopped green onions 1/4 cup pepper mint leaves Juice of 1 lime Iceberg lettuce or cabbage leaves DIRECTIONS: Using a whole catfish, cut 4-5 slits crosswise on each side of the fish. Charcoal grill on medium heat until the fish is fully cooked (spray the grill with non-stick cooking spray before grilling). Remove the meat and shred coarsely, discard the bones and measure. Put the fish in a medium bowl and set aside. Dry roast the rice in a fry pan until golden brown. Grind the rice, coriander seeds and cumin seeds in a spice grinder or blender. Pour the rice mixture over fish. In a food chopper or blender, chop garlic, galanga, onions and shrimp paste finely and add to the fish. Mix together lightly. Add cilantro, green onions, mint leaves, fish sauce, ground chili, lime juice and mix briefly once more. Serve with lettuce or cabbage and steamed sticky rice. Makes 4 servings
seafood	YUM CHAI TALAY (Thai Hot & Sour Seafood Salad) 1/2 cup squids: cleaned, gutted, purple skins removed. Cut 1" pieces crosswise 1/2 cup white fish fillets, cut 1 square" pieces 1/2 cup shrimps, peeled & deveined 1/2 cup fresh mussels, cleaned 1/2 cup celery leaves 1/4 cup peppermint leaves 1 tsp minced cilantro roots 1/4 cup (or to taste) chilies, cut 1" pieces 1 tsp sugar 4 tbsp lime juice 1 tsp salt 2 tbsp minced garlic DIRECTIONS: Pound cilantro roots, garlic and chilies in a mortar or grind in blender coarsely. Add sugar, lime juice, salt and blend well, set aside. Bring a pot of water to a boil over high heat. Put squids in a strainer, lower the strainer into the water and boil briefly just until the squids are cooked (DO NOT overcook). Lift the strainer up and drain well. Pour the squids into a mixing bowl and set aside. Bring the water to a boil again and repeat the boiling steps with the fish fillets, shrimps and mussels. Combine the squids, fish, shrimps, mussels and the dressing well. Add mints and celery leaves and mix briefly. Serve immediately, alone or with cooked rice (goes well with alcoholic beverages). Like Singha beer! Makes 5 servings.