Spicy Thai Salmon Fish Cakes with Pineapple Salsa

Ingredients :

213gm can pink salmon, drained

2 tbsp chopped fresh coriander

1 tsp finely chopped lemon grass

1 small red chili, chopped

1 egg yolk

1/2 cup stale breadcrumbs

juice of 1/2 lime

packaged breadcrumbs for coating

Method :

Mix together all the above ingredients except the packaged breadcrumbs. Shape into small patties and roll in breadcrumbs. Refrigerate for 30 minutes. Fry fish cakes in a little oil until golden brown and serve with pineapple salsa.

Serves 2

bangkokcooking.com

Steamed Crab Thailand

Ingredients :

1 clove garlic, chopped

1 small shallot, chopped

6 coriander sprigs, stalks finely chopped

175 g cooked crab meat

115 g lean pork, very finely chopped and cooked

1 egg, beaten

1 tablespoon coconut cream

2 teaspoons fish sauce

1 fresh red chili, seeded and cut into fine strips

freshly ground black pepper

Method :

1. Grease 4 individual heatproof dishes and place in a steaming basket.
2. Using a pestle and mortar, pound garlic, shallot and coriander stalks to a paste.
3. In a bowl, stir together crab meat, pork, garlic paste, egg, coconut cream, fish sauce and plenty of black pepper until evenly mixed.
4. Divide between dishes, arrange coriander leaves and strip of chili on top of each one.
5. Place steaming basket over a saucepan of boiling water and steam for about 12 minutes until mixture is firm.

Serves 4

Crab shells may be used instead of dishes for cooking.

bangkokcooking.com

Steamed Eggs Thailand

Ingredients :

4 eggs, beaten

2 spring onions, thinly sliced

85 g cooked peeled prawns, finely chopped

1 red chili, seeded and thinly sliced

1 tablespoon chopped coriander leaves

70 ml coconut milk

2 teaspoon fish sauce

freshly ground black pepper

coriander sprigs and red chili rings, to garnish

Method :

1. In a small blender or food processor, mix eggs, spring onions, prawns, pepper, chili, coriander, coconut milk and fish sauce until evenly combined.
2. Pour into greased individual heatproof dished.
3. Place in a steaming basket, then position over a saucepan of boiling water.
4. Cover and steam for 10-12 minutes until just set in centre.
5. Remove form heat, leave to stand fro a minute or two.
6. Turn out on to a plate, then invert on to a warmed plate.
7. Garnish with coriander sprigs and red chili rings.

Serves 2-4

Stuffed Chicken Wings Thailand

4 large, chicken wings

55 g cooked peeled prawns, chopped

3 spring onions, finely chopped

2 large cloves garlic, chopped

3 coriander roots, chopped

2 tablespoons fish sauce

lean pork, finely minced

freshly ground black pepper

rice flour for coating

lettuce leaves, to garnish

Thai Dipping Sauce, to serve

freshly ground black pepper

vegetable oil for deep frying

Method :

1. Bend chicken wing joints backwards against joint.
2. Using a small sharp knife or kitchen scissors, cut around top of bone that attaches wing to chicken body.
3. Using blade of knife, scrape meat and skin down length of first bone, turning skin back over unboned portion.
4. Break bone free at joint.
5. Ease skin over joint and detach from flesh and bone.
6. Working down next adjacent bones, scrape off flesh and skin taking care not to puncture skin.
7. Break bones free at joint, leaving end section.
8. Chop chicken flesh form wings.
9. Make up to 175 g with pork, if necessary.
10. Place chicken and pork, if used in a bowl and thoroughly mix together with prawns and spring onions.
11. Divide between chicken wings; set aside.
12. Using a pestle and mortar, pound together garlic and coriander roots.
13. Stir in fish sauce and plenty of black pepper.
14. Pour over chicken wings, stirring them to coat with mixture, then set aside for 30 minutes.
15. Heat oil in a wok to 180^oC (350^oF).
16. Remove chicken wings from bowl, then toss in rice flour to coat completely.
17. Add 2 at a time to oil and deep fry for about 3-4 minutes until browned.
18. Using a slotted spoon, transfer to absorbent kitchen paper to drain.
19. Keep warm while frying remaining 2 chicken wings.
20. Serve with sauce and garnish with lettuce leaves.

Serves 4

bangkokcooking.com