Thai recipes :

Green Papaya with chilli & lime recipe

Serves 1

Preparation time : 10 minutes

Green Papaya with chilli & lime Ingredients

- 1 garlic clove

- 25 gram roasted peanuts

- 125 gram green papaya, finely shredded

- 25 gram green beans, cut into 2.5 cm lengths

- 1 teaspoon ground dried shrimp

- 1 small bird's-eye red chilli

- 1 tablespoon clear honey

- 1/2 tablespoon fish sauce juice and rind of 1/2 lime

- 2 cherry tomatoes

Green Papaya with chilli & lime Directions

1. Use a wooden pestle and clay mortar to pound the garlic. Add the peanuts and pound roughly with the garlic. Add the papaya and pound softly, using a spoon to scrape down the sides, turning and mixing well.

2. Add the green beans and ground shrimp and keep pounding and turning to soften these 

ingredients. Add the chilli, honey and fish sauce, then add in the lime juice and add the lime 

rind to the mixture. Light pound together for another minute.

3. Add the tomatoes and lightly pound for another minutes. As the juice comes out, pound more gently so the liquid doesn't splash. Taste and adjust the seasoning. it should be a balance of sweet and sour with a hot taste.

4. Spoon the papaya saland and all the juices on to a serving plate.

5. For mixed vegetables with chilli & lime, replace the papaya and beans with 150 gram carrot and cabbage, finely shredded. Use 1 tablespoon coconut sugar, palm sugar or honey. Vegetarians can omit the ground shrimp and use light soy sauce instead of fish sauce, but the food will become slightly darker as a result

Thai recipes : 

Spring rolls Recipe

Serves 4

Makes : 50 pieces

Preparation time : 1 hour

Cooking Time : 30 minutes

Spring rolls Recipe Ingredients

- 50 gram mung bean vermicelli

- 1/2 handful dried black fungus

- 1 1/2 tablespoons plain flour

- 6 tablespoons water

- 1 1/2 tablespoons sunflower oil

- 4 garlic cloves, finely chopped.

- 125 gram minced raw prawns

- 50 gram carrots, finely shredded

- 50 gram frozen peas, defrosted

- 50 gramfrozen sweetcorn kernels, defrosted

- 150 gram bean sprouts

- 1 cm piece of fresh root ginger, peeled, finely grated

- 1 1/2 tablespoons light soy sauce

- 1/4 teaspoon ground white pepper

- 200 gram pack spring roll sheets, 12 cm square

- sunflower oil, for deep-frying

Spring rolls Recipe Directions

1. Soak the vermicelli in hot water for 5 minutes or until soft. Drain ad cut with a sharp knife to shorten the noodles.

2. Soak the black fungus in boiling water for 4 minutes until soft, then drain. Remove, discard the hard stalks and finely chop.

3. Mix the flour and water in a small saucepan until smooth. Stir and cook over a medium heat for 3 minutes or until thick.

4. Heat 1 1/2 tablespoons of oil in a wok and lightly brown the garlic. Add the prawns, 

vermicelli, soaked fungus, carrots, peas, sweetcorn, bean sprouts, ginger, soy sauce and pepper and cook for 5 minutes. Taste and adjust the seasoning. Allow to cool.

5. Place a few spring roll sheets on a work surface. Spoon 2 teaspoons of the filling along the side nearest to you. Bring the edge up, then roll it away from you a half-turn over the 

filling. Fold the sides into the centre, then wrap and seal the join tightly with flour paste 

and lay on a tray. Repeat with the rest.

6. Heat 5 cm of oil in a wok over a medium heat. Deep-fry small batches for 10 minutes until crispy. Drain on kitchen paper. Serve hot or warm, with Sweet Chilli Sauce.

Directions for vegetarian spring rolls

1.Omit the prawns, use 100 gram vermicelli and include an extra 50 gram bean sprouts or finely sredded cabbage. Add all the ingredients after the garlic has lightly browned and become fragrant.