Episode 3 - A TASTE OF THAILAND
SOM TAM TALAY - PAPAYA SALAD WITH PRAWNS
1 green papaya- shredded
1 carrot – shredded
5 dried shrimps
2 cloves garlic
2-6 Birds eye chilies or 2 tbsp Trident Sweet Chilli Sauce (and a little less sugar)
2 tbsp palm sugar
3 tbsp lime juice (reserve 2 cheeks)
2 tbsp roasted peanuts, roughly chopped
2 tbsp Asian Home Gourmet Fish Sauce
1 snake bean or 5 green beans, broken into 3cm lengths
20 prawns, cooked
Garnish – chopped peanuts & fried shallots
Bring a saucepan of water to the boil and add the prawns, cook for 1 minute or until just cooked through. Cool immediately and reserve.
Place dried shrimp, chilies, garlic and a little salt into your mortar & pestle and bash to a paste. Add the palm sugar, lime juice, and 2 cheeks into the mortar and continue to pound.
Add the tomatoes, roasted peanuts and fish sauce, and gently bruise together.
Add the beans, papaya and carrot and gently bruise ingredients.
Finally gently combine prawns and serve topped with crushed peanuts and fried shallots
TOP TIP: You can substitute the prawns for any seafood, such crayfish, lobster or crabmeat
COCONUT RICE PUDDING WITH TOFFEE
2 cups milk
1 cup Trident Coconut Milk
1 cinnamon stick
1 vanilla bean, split and seeds scraped
1 tsp salt
1 ¼ cups jasmine rice, washed and drained well
1 cup white sugar
1 ¼ cups cream
1 tsp lime zest
In a saucepan, combine the milk, coconut milk, cinnamon stick, vanilla bean and salt. Bring boil and add the rice, give it a good stir to prevent it sticking and turn the heat down low. Cook, uncovered, until all the liquid has been absorbed, about 30 minutes. Remove from the heat and stir in 2/3 cup sugar. Set aside to cool completely.
Whisk the cream to soft peaks and fold into the cooled rice mixture along with the lime zest. Remove the vanilla bean and cinnamon stick and then divide the rice between 6 serving bowls. Sprinkle the remaining sugar over the top of the rice and caramelize with a blowtorch or under a very hot grill.
Top tip: Demerara sugar works best with a torch.