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.

Thai Recipes : 

Coconut Milk Soup With Chicken

Original recipe makes 2 servings

Ingredients

- 3 pieces chicken (Chopped into small pieces)

- 2 measuring cup coconut milk

- 1 measuring cup chicken soup

- 2-3 pieces middle galangal (peel and Chopped into small pieces)

- 1 tablespoon paprika (chopped or minced)

- 1 tablespoon fish sauce

- 1 teaspoon sugar

- 1/2 measuring cup coriander leaves

Directions

1. add coconut milk and chicken soup into pot, work over medium heat.

2. stirring for 8 minutes until its cooked.

3. add chicken and paprika into pot. stirring for 6 minutes Wait until chicken mature.

4. Season with sugar, fish sauce and coriander leaves.

5. Then remove from heat and Serve the dip in a bowl with steamed rice.

Thai Recipes : 

Thai Papaya Salad

Original recipe makes 2 servings

Ingredients

- 2 measuring cup green papaya (shredded)

- 1/2 measuring cup carrot (shredded)

- 1/2 measuring cup sting bean (cut into 1" long)

- 2 tablespoon fish sauce

- 3 tablespoon lemonade

- 1 1/2 tablespoons palm sugar (sugar)

- 1/2 measuring cup tomato (wedged)

- 1/3 measuring cup dried shrimps

- 1/4 measuring cup cup peanuts

- 10 chilies (Increase / decrease as needed spicy)

- 5 cloves fresh garlic

Directions

1. Use motar and prestle to crush the chilli and garlic, add shrimps, continue crushing.

2. Add sugar, continue beating with the prestle, then add the papaya, carrot, sting bean, fish sauce, lime juice, tomato, and peanuts. Continue beating until all ingredients mixed well.

3. Finally, season with sugar, fish sauce, or lime. The original taste this dish should be the balance taste between sweet, (pepper) hot, salty, and sour.

4. Serve with vegetables (e.g. cabbage, string bean, napa, etc.). Thai people love to eat Sticky Rice with Papaya Salad. In this case, sticky rice can be served together with finished Papaya Salad.

Thai Recipes : 

Stir-Fried Rice Noodle with Shrimp

Original recipe makes 2 servings

Ingredients

- fresh Shrimp

- 90 gram Dry Rice Noodle (3 - 5 m.m.)

- 50 gram Fresh Bean Sprouts

- 2 eggs

- 1/2 Lemon

- 2 tablespoons Green Onion (Chopped 1")

- 6 tablespoons fish sauce

- 6 tablespoons Oyster Sauce

- 3 tablespoons Tamarind juice (Vinegar)

- 2 tablespoons sugar

- 2 Tablespoons Crushed Peanuts

- 2 Tablespoons Preserved Turnip

- 1 Tablespoon Paprika (If people like spicy)

Directions

1. Soak the noodles about 30 minutes in room temperature water.

2. Heat and season the wok. Add the Shrimp and grill for 90 seconds. Add the Eggs. When the eggs are not quite finished, add the Noodles, Sugar, Peanuts, Turnips and Paprika. Stir Fry until all ingredients are mixed well and the noodles are wilted.

3. Season with the Fish Sauce, Oyster Sauce and vinegar. Then add Bean Sprouts, Green Onions and Red Chili. Stir fry quickly ensuring everything is well combined. If you like wet noodle dishes de glaze with 5 oz. water stock. If you like firmer dry noddles de glaze with only 2 oz. water stock. Place on Serving plate and garnish with more Bean Sprouts and a Lemon wedge.