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Episode 3 - A TASTE OF THAILAND

SOM TAM TALAY - PAPAYA SALAD WITH PRAWNS

Ingredients

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 tomatoes
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

With the perfect balance of sweetness, spicy and sour, this light and healthy salad is like a party in your mouth that’s sure to make your palette sing! 

With the perfect balance of sweetness, spicy and sour, this light and healthy salad is like a party in your mouth that’s sure to make your palette sing! 

Method

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

This sweet treat is an Asian twist on the creme brulee

This sweet treat is an Asian twist on the creme brulee

Ingredients

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

Method

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.