Stir-fried Squid with Garlic
Pla Muk Tod
Despite its simplicity and speed of preparation, this is an absolutely delicious way of cooking squid.
1 lb (500 g) fresh squid
2 tablespoons oil
1/2 cup (100 g) minced garlic
1 teaspoon black peppercorns, crushed
1 tablespoon oyster sauce
1/2 tablespoon soy sauce
1 teaspoon fish sauce
1 teaspoon sugar
Coriander leaves (cilantro) to garnish
1 Remove the tentacles from the squid and cut out and discard the hard beak portion. Remove the skin from the body of the squid. Butterfly the squid by making a lengthwise cut along the body of the squid. Clean inside and score the flesh by making diagonal criss-cross slits across the surface. This allows the squid to cook very quickly inside without becoming rubbery. Slice into bite-sized pieces. Dry thoroughly and set aside.
2 Heat the oil in a wok over medium heat. Fry the garlic until golden-brown, then add the squid and its tentacles, together with the seasonings. Stir-fry for 3-4 minutes, stirring constantly until the squid turns white or starts to curl. Do not overcook. Serve hot sprinkled with coriander leaves.
Note: Be sure to use fresh and not frozen squid, as the latter exudes water when cooked, making it stew rather than fry.
Serves 4 Preparation time 20 minutes
Cooking time 7 mins
Shrimp in Spicy Coconut
Chu Chee Goong Lai
A curry-like dish in which the shrimp are cooked in a spicy coconut milk gravy that gains flavor from the addition of basil. Although large tiger prawns (about 6 per lb) are normally used, smaller prawns or shrimp may be substituted.
1 lb (500 g) fresh shrimp or prawns
1/2 cup (125 ml) coconut cream
2 tablespoons Red Curry Paste (page 22)
1 cup (250 ml) thin coconut milk
1/2 tablespoon fish sauce or to taste
1 tablespoon chopped palm sugar or dark brown sugar
2 kaffir lime leaves, very thinly sliced
Thai basil (horapa) or coriander leaves (cilantro) to garnish
2-3 red chilies, thinly sliced
1 Peel and devein the shrimp, discarding the heads and tails.
2 Heat the coconut cream in a large saucepan or wok over medium heat, add the curry paste and cook, stirring constantly, until fragrant, about 5 minutes.
3 Add the shrimp and coconut milk, and bring gently to a boil. Simmer over low heat for about 10 minutes or until shrimp are just cooked.
4 Season to taste with fish sauce and palm sugar.
5 Place shrimp on a serving platter garnished with shreds of kaffir lime leaves, basil and chilies.
Serves 4 Preparation time: 15 mins
Cooking time: 15 mins
Crabs with Glass Noodles in Claypot
Poo Ob Woon Sen
Cooking in a claypot is southern Chinese in origin. One popular version in Thailand uses either crab claws or whole crabs cut into serving pieces. Although slices of pork fat are normally used, bacon improves the flavor of an already tasty dish.
2 whole crabs (about 2 lbs/1 kg)
1 tablespoon oil
7 cloves garlic, peeled and left whole
2 slices lean bacon, cut into 1 -in (21/2-cm) pieces
2 coriander roots, cut in half
2 in (5 cm) ginger, sliced
1 teaspoon white peppercorns, crushed
8 oz (250 g) dried glass noodles (bean threads or cellophane noodles) soaked in cold water to soften for 5 minutes and drained
1 teaspoon butter
1 tablespoon soy sauce
2 spring onions, cut in 11/2-in (4-cm) lengths
1 sprig coriander leaves (cilantro)
Stock
2 cups (500 ml) Thai Chicken Stock (page 23)
2 tablespoons oyster sauce
1 tablespoon soy sauce
2 teaspoons fish sauce
1 teaspoon sesame oil
2 teaspoons brandy or whisky
2 teaspoons sugar
1 Place all the Stock ingredients in a pan, bring to a boil and simmer for 5 minutes. Remove from the heat and set aside to cool.
2 Clean each crab by scrubbing it briskly with a brush. (If still alive, make sure the pincers are tied securely.) Rinse well with cold water. Using a cleaver or a heavy knife, cut the crab in half, then halve it again. Chop off the pincers, crack them and set aside. Remove the shell, scrape it out and set aside any roe.
3 Heat the oil in a large claypot or heatproof casserole. Stir-fry the garlic over high heat till lightly brown. Add bacon and stir-fry for one minute. Add crab, coriander roots, ginger and peppercorns. Stir-fry for 3 minutes.
4 Add glass noodles, butter, soy sauce and Stock. Mix well, cover and cook over high heat for 15-20 minutes or until crabs are cooked. Stir in spring onions and garnish with cilantro. Serve hot.
Note: Lobsters or prawns may be substituted for the crabs. If using prawns, use 1 cup of Thai Chicken Stock instead of 2, and cook for only 10-15 minutes.
Serves 4 Preparation time 45 mins
Cooking time: 25 mins
Charcoal-grilled Prawns with Sweet and Sour Sauce
Goong Pow
The fragrance of fresh seafood grilling over charcoal is irresistible. In Thailand, this dish is made with huge fresh-water prawns. Tiger prawns, crayfish or lobsters may be used instead.
2-3 lbs (1-11/4 kg) prawns, shrimp, crayfish or lobsters
Foil or banana leaf
Sweet and Sour Sauce
3 tablespoons tamarind pulp
1/2 cup water
2-3 tablespoons sugar
pinch of salt
1-2 tablespoons minced garlic
2-3 bird's-eye chilies or 1-2 red chilies, minced
1-2 teaspoons chopped fresh coriander leaves (cilantro)
1 teaspoon fish sauce
1 teaspoon lime juice (optional)
1 Prepare the Sweet and Sour Sauce first. In a bowl, mix the tamarind pulp with the water, mashing gently and removing any seeds and fibers. Transfer to a pan, add the sugar and bring to a boil. Lower the heat and simmer, stirring constantly until thick and syrupy. Turn off the heat, add the salt and stir well. Remove from heat and allow to cool, then strain the mixture. Add the remaining ingredients to the strained mixture and mix thoroughly.
2 Clean the prawns or crayfish and wrap each securely in foil or banana leaf. Grill over a hot charcoal fire or under a broiler for about 12 minutes.
3 Serve with the Sweet and Sour Sauce or Green Chili Sauce (page 22).
Serves 4 Preparation time: 15 mins
Cooking time: 30 mins
Deep-fried Stuffed Crab in the Shell
Poo Jaa
Use either mud crabs or blue swimmer crabs for this dish. The filling can be prepared in advance and the crabs stuffed and deep-fried just before serving.
4 crab shells for stuffing
3 eggs, well beaten
5 cups (11/4 liters) oil for deep-frying
1 tablespoon minced coriander leaves (cilantro)
2 red chilies for garnish
Stuffing
6 oz (175 g) ground pork
1/2 cup fresh shrimp or prawn meat, minced
1/2 cup (60 g) fresh crabmeat
1 tablespoon finely minced onion
1 tablespoon minced spring onions
1 teaspoon ground white pepper
1 teaspoon sugar
1/4 teaspoon soy sauce
1/4 teaspoon salt
1 Mix all the Stuffing ingredients together and fill the crab shells.
2 Heat the oil in a deep saucepan, dip the stuffed crabs in the beaten egg to coat them well all over and then deep-fry for about 10-15 minutes until cooked.
3 Remove from the heat and drain on paper towels. Sprinkle with coriander leaves (cilantro) and chilies before serving.
Note: If using cooked crabs, remove the backs carefully and discard any spongy matter. Wash backs and set aside. Remove crabmeat from body, legs and claws and measure out 1/2 cup (60 g), keeping the rest aside for another dish. If using raw crabs, steam first, then prepare as directed above.
Serves 4 Preparation time: 15 mins
Cooking time: 15 mins
Clams with Basil and Prawn Chili Paste
Hoy Lai Pedi
Use any type of clams for this emphatic, quickly prepared dish. It's worth hunting for Thai basil (horapa), as it makes a definite difference to the flavor of the clams.
3 tablespoons oil
2 lbs (1 kg) clams in their shells, soaked and cleaned well
2 tablespoons minced garlic
2-3 fresh red chilies, sliced lengthwise
3 tablespoons Prawn Chili Paste (page 22)
2 teaspoons soy sauce
1/2 cup (125 ml) Thai Chicken Stock (page 23)
Large handful of Thai basil leaves (horapa)
1 Heat the oil in a wok over high heat, add the clams and garlic and stir-fry for 2-3 minutes until the clams open slightly. Add the fresh chilies, Prawn Chili Paste and soy sauce, stir well, then add Thai Chicken Stock. Simmer for 5 minutes. Scoop out the clams and leave the stock in the wok to simmer on high heat for 3-5 minutes.
2 Add the basil and pour the sauce over the clams.
3 Serve immediately, accompanied by rice.
Note: Soak the clams in several changes of water for 1/2 hour or so before cooking to ensure they are thoroughly clean.
Serves 4-6 Preparation time 10 mins
Cooking time: 12 mins
Steamed Mussels with Basil
Hoi Ma-Laeng Poo Ob
Beautiful orange-fleshed, green-lipped mussels contrast with bright green basil leaves in this simple but excellent seafood dish.
4 lbs (2 kg) mussels, soaked and cleaned well Large handful Thai basil leaves (horapa)
Dipping Sauce
cup (125 ml) freshly squeezed lime juice
2 tablespoons fish sauce
1 teaspoon sugar
2 coriander roots, chopped
2 cloves garlic, crushed
1/2 cup (125 ml) water
1 Place the mussels in a steamer over boiling water and sprinkle with basil leaves. Steam for 10 minutes or until all mussels are cooked and open. Remove from the heat and wait for 2 minutes before opening the steamer.
2 Meanwhile, mix the Dipping Sauce ingredients together, bring to a boil, then set aside to cool.
3 Serve the mussels accompanied by the Dipping Sauce.
Note: Leaving the mussels to sit covered for a couple of minutes after steaming helps the flavor of basil to permeate the mussels.
Serves 4 Preparation time: 10 mins
Cooking time: 15 mins
Crispy Fried Catfish with Green Mango Salad
Pla Samlee Dad Deow
The sour tang of unripe green mangoes mixed with other seasonings enhances the flavor of fresh fried fish. Use any firm-textured white fish. (Catfish fillets best approximate the flavor of the cottonfish used in Thailand for this dish.)
10 oz (300 g) freshwater catfish or fish fillets
2 cups (500 ml) oil for deep-frying
Green Mango Salad
2-3 small green unripe mangoes, peeled and grated to yield 1 cup
5-7 shallots, sliced
2-3 bird's-eye chilies, thinly sliced
1-2 tablespoons shaved palm sugar or dark brown sugar
1 teaspoon fish sauce
1 teaspoon lime juice
3 tablespoons roasted cashew nuts, or 2 tablespoons crushed peanuts, to garnish
1 Clean and scale the fish, removing the head. Cut lengthwise from underneath and carefully remove the backbone and all other bones. Dry thoroughly and set aside.
2 Mix together all ingredients for the Green Mango Salad. Taste and add a little fish sauce if not sufficiently salty; if not sour enough, add more lime juice.
3 Deep-fry the fish in hot oil until crisp and golden.
4 Drain and serve the fish with the Green Mango Salad arranged in the center. Sprinkle with roasted cashew nuts or crushed peanuts.
Serves 4 Preparation time: 20 mins
Cooking time: 10 mins
Fried Fish with Chili Shrimp Paste Sauce
Pla Nuea Orn
Although freshwater fish are preferred for this dish in Thailand, any good white-fleshed fish may be used.
1 whole fish weighing about 2 lbs (1 kg), or 2 smaller fish
4 cups (1 liter) oil for deep-frying
Chili Shrimp Paste Sauce
5-10 dried red chilies, soaked in water, deseeded and finely chopped
1/2 cup (100 g) minced garlic
1/2 cup (100 g) sliced shallots
1/2 tablespoon dried shrimp paste
3 tablespoons oil
1 teaspoon fish sauce
1 teaspoon sugar
4-5 kaffir lime leaves, very finely sliced
1 Scale and clean the fish thoroughly, leaving on the head Make cuts about 1/2 in (1 cm) apart along the back of the fish to give it a decorative appearance.
2 To make the Chili Shrimp Paste Sauce, heat 3 tablespoons oil in a wok over high heat and fry the chilies, garlic, shallots and shrimp paste until fragrant, then add the fish sauce and sugar. Fry for another 1-2 minutes and set aside.
3 Dry the fish thoroughly, then deep-fry in very hot oil until cooked. Serve the fish topped with the Chili Shrimp Paste Sauce and sprinkled with shredded kaffir lime leaves.
Serves 4 Preparation time: 30 mins
Cooking time: 12 mins
Crispy Fish Fillets with Red Curry Sauce
Pla Chorn Phad Prik Khing
Pla chorn, a fish that is similar to Spanish mackerel, is preferred for this recipe, in which fish fillets are fried until crisp and topped with a thick, spicy sauce. Any firm-textured white fish can be used.
12 oz (350 g) fish fillets or steaks, cut into bite-sized chunks
Oil for deep frying
1 cup long or green beans, cut in bite-sized lengths
1 kaffir lime leaf, very thinly sliced
Red Curry Sauce
2 tablespoons Red Curry Paste (page 22)
1/2 cup (125 ml) thick coconut milk
1 teaspoon fish sauce
1 teaspoon sugar
2 tablespoons dried prawns or shrimp, soaked in warm water for 10 minutes, drained, and ground in a blender or mortar and pestle
1 Dry the fish thoroughly, then deep-fry in very hot oil until crisp and golden. Set aside.
2 To make the Red Curry Sauce, mix the curry paste with the coconut milk in a saucepan and cook over medium heat, stirring continuously until the sauce thickens. Then add the fish sauce, sugar and dried prawns or shrimp.
3 To serve, put the crispy fish on a plate. Top with the sauce and scatter with long beans or green beans and sliced kaffir lime leaf.
Serves 4 Preparation time: 15 mins
Cooking time: 45 mins
