Appon's Thai Food Recipes

Sub Categories: Fish Dishes Prawns & Shrimp Squid Dishes

Seafood - Thai Recipes

Stuff Squid ( Pamuek Yut Sai Mu Nueng Manow )

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Thai people love seafood and spices and this dish is typical of a spicy Thai seafood dish. Its a whole Squid or calamari and they're widely available in Thailand and always very fresh, usually it's fried or barbecued, but this dish is a different way of cooking it. The squid is stuffed with seasoned pork meat and steamed to cook it gently then served in a spicy soup.

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Fish Balls for Noodles ( Look Chin Pa )

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These are the Thai fish balls used for soups, Suki-Yaki, and other dishes that call for fish balls. Use a soft meat fish, there are many cheap, tasty, smaller fish that are rarely used because they either contain too many bones, or the flesh is not white. As a guide, if you can pull the head of the fish easily with your hands, it's soft meat, but if you have to cut the head off, it's hard meat and not suitable for these fish balls.
These balls take a little work to prepare, so I recommend you make a batch and freeze them immediately after cooking. They can be dropped straight from frozen into boiling water to cook, so you can keep a bag of frozen fish balls and grab a few straight out of the freezer as needed. Crushed ice in this recipe is used to make the mixture spongy, the ice crystals melt during cooking, leaving small holes.

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Seaweed Fish Rolls ( Pa Pan Sa Ruy )

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These may look like Japanese Sushi Rolls, but they are cooked soft fish Thai rolls. They can be eaten, either as a side dish to a main meal, or dropped into a Suki pan as part of Suki-Yaki or just to pep up a soup.
If you want to make a large batch and store some, freeze them before cooking. They can then be cooked straight from frozen, simply drop them into boiling water for 3-5 minutes.
It's easier to make the rolls if you have a Sushi mat, a Sushi mat is a flexible mat made from wooden sticks that can be rolled up with the seaweed roll inside it. You can also do it by hand, it's just a little more fiddly. One final note, use a soft meat fish, the meat should be a soft pureé rather than firm flesh.

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Sticky Mushrooms & Oysters ( Aor Soan )

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This dish is a different way to eat oysters, they are cooked in a sticky sauce together with fresh mushrooms. If you use fresh oysters, when you remove them from the shell, empty the liquid into the pan. If you use canned or frozen, drain off the liquid instead. The liquid from a fresh oyster carries extra flavours into the dish.
When serving this, it is normal to serve this on a steel hotplate with candles underneath to keep it good and hot.

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Fish Hearts ( Pa Soom Kow Tod )

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It's Valentine's day and I thought I'd make heart shaped food to celebrate. This fish & rice heart is fried in batter and makes a complete filling meal.

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Spicy Thai Shrimp Soup (Tom Yum Gung)

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'Tom Yum' is a spicy soup made from chilli, lime leaves and lemon juice, 'Gung' is the shrimp form of this soup. 'Tom Yum' is what people think of when they think of Thai food, it is the poster dish you must learn to cook to be able to say you cook Thai food. In the North East it's common to eat 'Tom Yum' made from chicken, it can also be made from pork or even fish.

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Crab Stuffed with Mince ( Boo Ja )

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Good quality eating crabs are a staple of the Thai diet. Rather than dress the crab, as you would in the west, we prepare it by mixing the crab meat with mince and stuffing it. We steam and eat the claws and legs separately. The spicy red sauce you can see underneath in the photograph, is used as a dipping sauce for the crab. For this dish that sauce is normally served in a separate bowl.

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Fried Orada with Sweet Sour Sauce ( Pa Rat Prik )

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An Orada, is a type of fish with soft white flesh and few bones that is pan sized - making it ideal for frying. This dish is a shallow fried fish with a spicy sweet sour sauce, the sour comes from tamarind. For this recipe any similar non-oily fish can be used if Orada is not available. Thailand people loves fresh fish and fish dishes are to be found on most menus. Gut and clean the fish carefully, you can clean inside with lemon to rid the fish of any bitterness if necessary.

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Cockles in Spicy Sauce ( Pad Pat Hoy Shell )

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We have a lot of coastline in Thailand and a lot of fishermen. Cockles and other seafood are very fresh and widely available. This is a shell fish ('hoy' in Thai) in spicy Thai sauce recipe. Although we used cockles here, other small shell fish are also excellent for this recipe. When cooking shell fish, it's important to soak them in water for 30 minutes or more to clean them. If the cockle is alive, it will continue to 'feed', cleaning itself through with the clean water.

Ingredients for 2 People
200 gms Cockles
4 Red Chillies
2 Garlic Cloves
1 Spring Onion
5 Basil Leaves
2 Tablespoons Oyster Sauce
2 Tablespoons Light Soy Sauce
1 Tablespoon Fish Sauce
1/2 Teaspoon Sugar
1/2 Teaspoon White Pepper
1 Tablespoon Water
3 Tablespoons Oil

Preparation
1. Soak the shells in water for 30 minutes.
2. Put the oil into frying pan, chop the chillies, and garlic, and fry for a few seconds to bring out the flavour.
3. Add the shell fish, soy sauce, oyster sauce, fish sauce, sugar, white pepper, and water, stir fry it for 1 minutes.
4. Chop the spring onion and basil and add at the end of cooking.

Serve With
Thai Fragrant Rice

Tuna Chilli Salad ( Yum Tona )

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This is a great way to use tinned tuna in a Thai style. 'Yum' in a Thai dish means its a spicy version, Yum Tona is spicy tuna. This is a very very simple dish to make and is excellent when served with rice soup or as a side dish to other meals.

Ingredients for 2 People
2 Cans Tuna (Approx 160gms) in Oil
10 gms Lemon Grass
10 gms Spring Onion
10 gms Mint
5 Bird Chillies
1 Tablespoon Lemon Juice
1 Tablespoon Fish Sauce

Preparation
1. Place the tuna in a mixing bowl (including the oil).
2. Chop the chillies, spring onion, mint and lemon grass into very fine pieces.
3. Mix into the tuna.
4. Add the lemon juice and fish sauce and mix well.
5. Serve.

Fish Stomach Soup ( Gar Por Bla )

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Stop, don't run away! Although this dish is normally made with fish stomachs, Thais also make it with fried pork rind, the kind you can find as a snack next to crisps (chips) in your local supermarket. It's not particularly unusual to see odd parts of fish used in soups, think of shark fin soup in Chinese cuisine, so this dish is not as strange as it may seem, but still, if fish stomach puts you off, use pork rind gratons instead. Another item you may not be familar with is Maggi sauce, this is a Nestlé made dark seasoning sauce that is very popular in Thailand and is available worldwide.

Ingredients for 2 People
100 gms Fish Stomach or Fried Pork Rind 'Snacks'
500 ml Chicken Stock
50 gms Chicken Breast
50 gms Crab meat
50 gms Cooked Bamboo (e.g. Canned)
6 Hard Boiled Quail Eggs
2 Shitake Mushrooms
1 Tablespoon Maggi Sauce
1 Tablespoon Sugar
1 Tablespoon Light Soy Sauce
1 Tablespoon Dark Soy Sauce
1 Tablespoon Oyster Sauce
1 Teaspoon Salt
2 Tablespoons Corn Flour
20 gms Chopped Coriander Leaves

Preparation
1. Clean the fish stomachs very very well and soak in water for 30 minutes. You may need to soak and rinse the fish stomachs two or three times.
2. Boil the fish stomach for 5-10 minutes and clean again in cold water.
3. Soak the shitake mushrooms for 10 minutes and chop them into bite sized pieces.
4. Boil the chicken stock, add the shitake mushrooms, and the chicken breast.
5. When the chicken breast is cooked, remove it from the boiling stock and shred it into smaller pieces and set aside.
6. Continue to cook the chicken stock with the mushrooms until the mushrooms are so soft, they nearly break up in the stock.
7. Add the crab, bamboo, light soy sauce, dark soy sauce, oyster sauce, salt, Maggi sauce, and sugar.
8. Dissolve corn flour into 4 tablespoons of water and add to the soup, cook for 1 minutes to thicken it.
9. Serve the soup in a bowl with the shredded chicken meat and the boiled quail eggs added, and some chopped coriander to garnish.

Serve With
The following condiments are typically served for the guest to choose from:
Flaked Chilli
Vinegar
Sugar

Crab Crowns ( Pai Pu Mu Sub )

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A little snack, these are crab and pork pastry crowns. I normally use these little dishes for Ta Ko, but they make perfect bite sized snacks. See the red chillies in the foreground to get an idea of the size of them.

Ingredients
50 gms Crab Meat
100 gms Pork Mince
Pinch of Salt
Pinch of Pepper
4 Garlic Cloves
1 Teaspoon Ground Pepper
2 Coriander Roots
3 Tablespoon Honey
1 Tablespoon Chopped Chives
1 Tablespoon Chopped Coriander Leaves
1 Teaspoon Sliced Chillies
Shortcrust Pastry (See kratongs)

Preparation
1. Pound the garlic, ground pepper, and coriander roots together. Mix in the pork mince and crab in a frying pan.
2. Add all the remaining ingredients, and fry to part cook the mixture.
3. Cut the pastry into squares, approx 8x8cms. Insert into the small dishes, and spoon the mixture in.
4. Cook for 10-15 minutes.
5. It's nice to add a drop of honey or sweet plum sauce to the top for the last 5 minutes of cooking to glaze these.

Thai Style Mussels ( Hoy Mang Pu Lourk )

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Normally I'd serve the chilli seafood sauce separately, not sprinkled over the top like that, but it wouldn't make such a good photograph then!

Ingredients
1000 gms Mussels
5 Garlic Cloves
2 Tablespoons Chopped Corainder Leaves
2 Tablespoons Oil

Preparation
1. Leave the mussels in water for 30 minutes to let them clean themselves.
2. Chop the garlic finely, fry in a little oil inside a large saucepan. This pan needs to be big enough to cook the mussels.
3. Add the chopped coriander, and drain and add the mussels to the pan. Cover the pan.
4. There is enough water coming from the mussels to steam them in their own juice.
5. Cook for 1-2 minutes until the mussels are opened and cooked.

Ingredients Seafood Sauce
Juice of a Lime
2 Tablespoons Fish Sauce
2 Garlic Cloves
3 Big Red Chillies
3 Green Chillies

Preparation
1. In a blender, blend the red and green chillies and garlic.
2. Add the fish sauce and lime juice.
3. Serve on the side.

Spicy Sardine Salad (Yum Bla Gapong)

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Thai food can be overwhelming, with lots of strange ingredients and foreign vegetables. So here we have a very simple and very tasty recipe using sardines! We used sardines in oil, but you can also use sardines in tomato sauce, in which case you don't need the tomato puré. This should be served with fragrant Thai rice, but can also be served along with salads.

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Shrimp Green Pepper Stir Fry ( Gung Pad Prik Youk )

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This is an excellent side dish that adds lots of vegetables to a meat & rice or noodle main dish. The shrimp provides the flavour. You can use red or yellow peppers (capsicums) in place of the green, but green is the pepper most used in Thailand.

Ingredients for 2 People
100 gms Shrimp.
100 gms Green pepper.
50 gms Onion
50 gms Carrots
1 Garlic Clove
3 Tablespoons Oil
1 Tablespoon Fish Sauce
1 Tablespoon Light Soy Sauce
1 Tablespoon Oyster Sauce
1/2 Teaspoon Sugar
5 gms White Pepper

Serve With
Hot Fragrant Rice

Preparation
1. Clean the shrimp, cut them down the back and remove the intestine.
2. Chop the green pepper, onions, carrot and garlic.
3. Put the oil in the pan and heat it.
4. When the oil is hot add the garlic and cook for a few seconds.
5. Add the shrimp and fry it for 1 minute.
6. Add the green pepper, onion and carrot.
7. Add fish sauce, light soy sauce, oyster sauce, sugar, white pepper fry it for 2 minutes.
8. For a stir fry the vegetables need to be cooked for a short time on a high heat.

Fried Garlic Squid ( Bla-muk tod Gatiem )

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For those who like squid, this is an easy Thai dish with only a few ingredients. The main flavour is garlic and the squid is very easy to prepare.

Ingredients for 2 People
100 gms Squid
4 Garlic Cloves
1 Teaspoon White Pepper
2 Tablespoons Light Soy sauce
1 Tablespoon Fish Sauce
100 ml Oil

Preparation
1. Cut the squid like squares clean the inside of the squid carefully, remove the beak if it is still present.
2. Score the squid with diagonal criss-cross scoring, this will make it more tender and less chewy once cooked.
3. Pound the garlic in a Thai mortar and mix with squid, light soy sauce and fish sauce.
4. Put oil into a frying pan over a medium heat.
5. Add the squid mixture into the pan and cook for 3 minutes.
6. If you overcook squid it becomes chewy, so only light, short cooking is necessary.

Serve With
Fragrant Rice
Salad Vegetables
Tomato
Lettuce
Cucumber

Shrimp Sour Curry ( Kang som Gung )

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Shrimp Sour Curry is a traditional food of Central & Southern Thailand. Think of it as curried soup. Although the ingredients are the same for the two refions, the south of Thailand variation tastes more spicy because they add more dry chilli during cooking. The Central Thailand version is closer to sweet and sour soup and is the one given here. This is medium hot.

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Seafood Red Steamed Curry (Ho Muk Talay)

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This dish is seafood in a set red curry. The seafood is normally a mixture of chopped shrimp, crab meat, squid, mussels and minced white fish, but you can omit or exchange similar seafood if you prefer. For a true authentic look, make little parcels of the mixture in banana leaves and steam those, but the taste is the same if you steam it in serving pots, or even foil cups can be used. This dish can also be made with coconut milk in place of the soya milk.

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Shrimp Soy Noodles ( Gung Op Woon Sen )

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This is a very simple noodle dish of pork and shrimp, 'Woon Sen' is glass noodle, 'gung' means shrimp, but the important word here is 'op'. We call it 'op', because you layer the ingredients in the frying pan, add a little water and cover the noodles with a lid, the water sort of part-steams, part-fries the noodles. 'Op' refers to this cooking method and there isn't a simple word in English that corresponds to it. A couple of things to note: 1. Use pork with some fat in it for this dish, it will give the dish a lot of extra flavour. 2. Maggi sauce is a savory flavouring sauce that is available worldwide, you should be able to find it easily.

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Baked Crab & Potato ( Boo Ap Mun )

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If you made my mince stuffed crab, then you will have left over crab stuffing and this bake is a terrific way to use that up, with only a few extra ingredients needed. Crab is quite cheap in Thailand and Thai's love seafood, as you can imagine with such a long coastline.

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Spicy Grilled Mussels

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I went mussel fishing in the Gulf of Thailand yesterday, and that means I have fresh mussels straight out of the sea.
The fisherman recommended I grill them with chilli and garlic, so after some cleaning and preparation work, I did just that.

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Dressed Female Crab with Roe ( Nam Prik Khai Phu )

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Oh how I've neglected crabs! I'm so use to just barbecuing them and eating them straight from the shell, that I completely failed to make recipes from them. Well until the recent visit of a friend from the UK and our seafood tour of Phuket!

For this recipe you'll need female crabs, the roe makes for a more intense crab flavor. It also uses Kapi, shrimp paste, a concentrated Thai shrimp paste used in our spicy salads.

To see how to prepare crab, and how to tell the sex of it, visit the crab prep ingredients page.

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Seafood Fried Rice ( Koa Pad Rom Mid Tala )

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If you've been reading my Thai Travel blog, you'll know my seafood fanatic friend visited, (boss of Crystal Beads by the way, a great site for buying Swarovski beads, and hand made jewelry). I decided I'd neglected the seafood recipes for a while, and needed to catch up!

Fried rice is a great way of using up yesterdays cooked, left-over rice, and seafood is plentiful and fresh in Phuket, so time to combine the two and make seafood fried rice recipe, using squid, squid eggs I found in the squid, prawns and some crab meat I had left over from the Crab Kapi recipe.
I've made a video to show you how to prep the seafood, since it's a little tricky if you're not so familiar with it, but once you're familiar with it, it's a really simple dish to make.

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About Seafood

This page contains an archive of all entries posted to Appon's Thai Food Recipes in the Seafood category. They are listed from oldest to newest.

Salads is the previous category.

Side Dishes is the next category.

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