This dish is a steamed prawn platter with garlic (pickled and regular garlic), the presentation is important for this dish. Thai chefs pride themselves on their excellent presentation (which is often far better than mine!). For this prawn platter you trim the tail of the prawn, cut a slit in the middle of the body and fold the prawn backwards on itself passing the tail through the slit to form a loop. You can see from the photograph, that this makes them open up and gives the garlic sauce more of a chance to flavour the prawns.
Like many Thai recipes, it may not look like much, but it's a very delicious rich sauce of minced shrimp meat and minced pork. The soya sauce you will need is brown salty soya.
5 Green Bird Chillies
1-2 Garlic Cloves
2 Tablespoons Lemon Juice
3 Tablespoons Fish Sauce
1 Teaspoon Sugar
1. Clean the prawns, cut down the back and remove the black thread gut. Cut a slot in the middle and fold the tail back on itself and thread through the slot.
2. Place 4 prawns into a small bowl, the bowl should fit inside your steamer.
3. Into a blender, place the garlic, chillies, lemon juice, fish sauce and sugar. Blend to a fine mince.
4. Pile this chilli mix onto the top of the prawns, make sure you cover the prawns with the juices.
5. Steam for 3 minutes.
These delicious parcels are flavoured with shredded ginger and prawns, and served in a stock soup. The carrots, ginger and celery should be shredded, or sliced very finely, since they need to steam quickly with the rest of the dish.
10 Rice Papers
100 gms Prawns
10 gms Carrot
10 gms Celery
10 gms Ginger Root
100 ml Water
1/2 Chicken Stock Cube
2 Tablespoons Light Soy Sauce
2 Tablespoons Oyster Sauce
1 Teaspoons Sugar
1/2 Teaspoon White Pepper
1. Peel the carrot, and ginger root. Shred or grate them finely. Grate the celery too.
2. Clean and shell the prawns, cutting down the back, to remove the black thread.
3. Chop the prawn meat into small pieces.
4. Mix the prawn, celery, ginger, and carrot.
5. Soak the rice papers in warm water until they are soft. This takes only a minute or so.
6. Roll up the prawn mixture in the rice paper into a parcel, and place in a bowl. The bowl should be small enough to fit in your steamer.
7. Steam the prawn rice paper packets for 5 minutes to cook them.
8. For the soup, boil the water in a saucepan with the chicken stock, light soy, sugar and white pepper.
9. The pour over the rice parcels and serve.
Prawns and broccoli in a red curry sauce, in the photograph you can see I like to present the prawns arranged in a pattern with the head and tail of the shell still on. For this recipe you will need Garchai (Kasay, Kachai - the spelling varies), a thai root vegetable used for flavourings. If you can't find it, then you can omit it.
50 gms Broccoli
50 gms Prawn
2 Tablespoons Red Curry Paste
1 Teaspoon Sugar
1 Tablespoon Fish Sauce
2 Tablespoons Oil
1 Tablespoon Chopped Garchai
1 Tablespoon Chopped Kaffir Leaves
1. Clean the prawns, cut down the back and remove the black thread. I like to leave the head and tail shell on.
2. Clean and soak the broccoli in hot water for a few seconds.
3. Put oil into a frying pan and preheat.
4. Add the prawns and fry until they are half cooked, then add the red curry paste and fry for a few seconds to release the curry flavours.
5. Add all the other ingredients and fry for a minute.
6. Add the broccoli and just warm it through, it does not need to be cooked.
Thai Fragrant Rice
The sweetcorn in this recipe gives the shrimp loaf some structural stability! Without it, the steamed shrimp loaf has a tendancy to flatten while cooking. This dish is ideal as a table filler at a banquet, if you have some star dishes that are made from shrimp, it's a useful way to use up shrimp trimmings.
100 gms Shrimp
3 Tablespoons Cassava Starch
1 Teaspoon Salt
1/2 Teaspoon White Pepper
2 Garlic Cloves
1 Teaspoon Light Soy Sauce
20 gms Corn
20 gms Chopped Carrots
20 gms Peas
1. Clean the shrimps, cut down the back and remove the black line, remove and discard all the shell.
2. Into a blender, place the shrimp, peeled garlic, white pepper, salt, cassava starch and light soy sauce.
3. Blend to a medium smooth mixture.
4. Take lumps of this mixture and squeeze it around the baby corn. Place in a plate small enough to go in your steamer.
5. Dice the carrots, and sprinkle some corn, carrots and peas over the top.
6. Steam for 10 minutes.
7. Pour a little more soy sauce over the top and serve.
2 Tablespoons Fish Sauce
1 Teaspoons Sugar
1 Garlic Cloves
5 Bird Chillies
1 Tablespoon Chopped Spring Onions
1 Tablespoon Lemon Juice
1 Tablespoon Chopped Celery
1. Clean and shell the prawns, cut down the back and remove the black thread. Cut into 1cms pieces.
2. Boil a small pan of water and cook the shrimp in it for 1-2 minutes, they don't take long to cook.
3. Chop the bird chillies, garlic and strawberries, mix together in a bowl with the fish sauce, sugar, lemon juice, chopped spring onions, chopped celery and cooked prawns pieces.
This dish is intense Thai food! We eat raw shelled shrimp by spooning on a mixture of chillies, garlic, mint and spring onions, a little fish sauce and lemon juice is sprinkled on, and the shrimp is eaten in one go (minus the tail which you bite off). Fish sauce has a strong taste, so does chilli, so does lemon juice, so does garlic, so does mint, and so does celery. Imagine all these strong tastes in one mouthful of fish, you can see why I call it intense food. It's like a Thai version of Sushimi, but we eat it with chillies instead of wasabi.
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.
I've eaten these recently, in Shabu-shi in Mega Bangna shopping mall. Calling them shrimp in breadcrumbs doesn't really describe them, they're very very long shrimp in breadcrumbs.
The shrimp are stretched out, and padded with flour and breadcrumbs, so they appear to be very much longer than they are. It takes some practice to turn a short one into a long one, but with shrimp being expensive this is a great way of padding them.
I showed you a trick used to literally stretch expensive shrimp to make them go further. Well here's another popular Thai one, they make this in the restaurant I work in. It's a shrimp, seasoned and wrapped in a layer of egg noodles, then fried. The noodles become crunchy and hold in the flavour of the shrimp, and only a few shrimps are needed to make up a whole meal. Better still, the noodles add crunch and texture, otherwise missing from seafood.
I used garlic seasoning powder Rod-Dee, which is a stock powder that's popular here. But you can use a pinch of pepper, salt, and garlic powder, if you can't get Rod-Dee.
We farm prawns in Thailand, they're grown in large aerated ponds of water and fed with high protein pellets. It's an industrial scale business here, with almost as many ponds as there are rice paddies. Here in Phuket you're never very far from a shrimp farm. Out in the bay, netting marks the bounds of fish farms, underwater fields growing popular fish varieties like Tilapia and Makarel.
So seafood is plentiful and cheap, and a dozed fresh large tiger prawns can be bought for only a few US$. The tourists come for the lobster, which is famous on Phuket, but they pay a premium for it, when tiger prawns offer the same meat, in a more tender form for a lower price.
A favorite way to serve them is just with a little garlic and coriander, it enhances the flavor without swamping it. Watch the video after the break.