Ingredients:
50 g red curry paste
300 g fresh prawns, shelled and minced
3-4 Kaffir lime leaves, shredded finely
2 long beans, sliced finely
1 small egg, beaten
2 tbsp flour
1.5 tbsp fish sauce
Pinch of sugar
2 cups oil
1. Combine all ingredients to form a soft, sticky batter.
2. Heat oil over a medium fire till hot. Shape 1 heaped tbsp of batter into a flat patty and deep-fry until golden brown, about 2 to 3 mins per patty.
3. Remove from oil, drain and serve with Thai chilli sauce.
Ingredients:
250 g urad dhai, soaked in water for 4 hours (buy from Seragoon Road market)
100 ml water
2 tbsps rice flour (buy from the supermarket)
1 tsp salt
1 green chilli, sliced finely
1 onion, chopped finely
2 cups oil
250 g medium prawns, trimmed, shell left intact
1. Drain the dhai. Put into a blender with water. Bland till you get a fluffy batter.
2. Put the batter into a bowl. Add the rice flour, salt, chilli and onion. Mix well.
3. Heat oil in a wok over a medium fire. Meanwhile, lightly moisten a wooden spatula, then place 2 tbsps of batter on it. Using a moist hand, flatten batter into a round shape about 3 to 4 cm in diameter. Press one or two prawns on spatula into the hot oil and deep-fry until golden brown. Drain on absorbent paper.
Ingredients:
1 large piece Yaki nori (seaweed)
1 cucumber, seeded and cut into thin strips about 20 cm long
15 g local lettuce
1 tbsps mayonnaise
Coconut Serunding
100 g dry shrimp, soaked in warm water for 10 mins and drained
59g red chillies, cut into large pieces
30 g lemongrass, sliced (use the bottom 8 cm)
30 g cooking oil
1/22 turmeric powder
300 g grated coconut
Vinegared Sushi Rice
1 kg sushi rice, cooked
200 ml vinegar
80 g sugar
20 g salt
1 tsp mirin (sweet Japanese rice wine)
(more…)
This dish is best made with fresh prawns, if you can get them.
12-16 prawns-the largest you can get, and certainly not less
1 egg
1/2 tsp ground coriander
Salt and pepper
6 tbs breadcrumbs or plain flour
Vegetable oil
Beat the egg, add the ground coriander, and season with salt and peper. Shell and wash the prawns, dry them, and put them into the beaten egg. Heat the oil in a wok frying-pan. Coat the prawns with breadcrumbs or flour, and fry them 3 or 4 at a time. As a variation, you can fill the prawns with slices of ham. Hold the prawns upside down and slit it lengthwise, taking care not to cut completely through. Put in a slice of ham, spinkle it with pepper and salt, close the prawns, and dip it in the beaten egg. Continue as above-coat with breadcrumbs or flour, and fry.
This is very hot dish, because of the chillis in the bumbu. If you don’t like very hot food, leave out some or all of the chillis and use a litlle paprika instead.
Ingredients:
500 g (1 lb) prawns-use green, uncooked prawns if possible
For the batter:
2 tbs rice flour
1 tbs cornflour
1 tsp ground coriander
1 clove garlic, crushed
1/2 cup santen (coconut milk)
Salt and pepper
Mix the ingredients of this batter well, and put the prawns into it. Leave them there for at least 15 minutes. Then heat 1 or 1.5 cups of vegetable oil in a wok. Fry the prawns, 6 or 7 at a time, till they are golden brown and crisp. Keep warm.
(more…)
Ingredients:
500 g (1 lb) prawns, frozen or fresh
1 slice terasi
3 cloves garlic
6 shallots
1 green chilli
Vegetable oil
1/2 tsp laos (galingale)
1/2 tsp powdered, or 1 stalk of fresh, lemon grass
Salt
1/2 cup tamarind water
1 tsp vinegar
Clean and shell the prawns. Pound the terasi and garlic together. Slice the shallots and chilli, and remove the chilli seeds. Fry the shallots in about 2 tablespoonfuls of oil until they are tender; then add the chilli, the terasi and garlics paste, the laos and lemon grass, and a little salt. put the prawns in, stir everything well together in the pan for 2 minutes while frying continues. Pour in the tamarind water and vinegar. Cover, and simmer for 15 minutes. Uncover, and continue cooking for a further 3 or 4 minutes, stirring continuously. Serve at once.
Ingredients:
750 g (2 lb) large prawns, peeled
100 g (3 or 4 oz) mange-tout or sugar peas
50 g (2 oz) fresh pete beans or pete asin
5 shallots
3 cloves garlic
5 kemiri (candlenuts)
1 slice terasi
5 red chillis
1 tsp ground ginger
1 tsp ground coriander
A pinch of powdered lemongrass
A pinch of ground laos (galinger)
2 Kaffir lime leaves or 1 bay-leaf
2 tbs tamarind water
1 tsp brown sugar (optional)
Salt
1/2 cup thick santen (coconut milk-optional)
Vegetable oil
Top and tail the mange-tout, and cut the pete beans into two. peel and slice the shallots and garlic, and them together in a cobek or mortar, along with the kemiri, terasi and chillis. Alternatively, put all these ingredients, except the terasi, into a food processor, using the blade for mincing meat. Run the machine until everything becomes a nice smooth paste. (more…)
Ingredients:
100 g (4 oz) prawns, shelled
225 g (8 oz) beansprouts
50 g (2 oz) rice flour, or self-raising flour
1 tsp baking-powder
2 shallots
2 cloves garlic
1 tsp ground coriander
1 tsp ground ginger
1/2 tsp chilli powder
4 spring onions
2 tbs chopped chives
2 tbs coarsely grated coconut (optional)
3 tbs water
Salt and pepper
1 egg
Vegetable oil
Chop the prawns up finely, or mince them. Slice the shallots, crush the garlic and chop the spring onion into thin rounds. Clean the beansprouts. Now mix all the ingredients with the baking-powder, grated coconut, flour, and the powdered and ground ingredients. Pour in the water and knead the mixture thoroughly by hand or blend it with a fork. Add salt and pepper to taste, and fold in the egg. (more…)
Ingredients:
