THAI CHICKEN AND PEANUT PATTIES
15ml palm sugar, finely grated
15ml fish sauce
500g chicken mince
80g roasted peanuts, finely chopped but not powdered
125ml fresh white breadcrumbs
10-15ml green curry paste
15ml lime juice
60ml sweet chilli sauce
50ml fresh coriander, chopped
oil for frying
Dissolve the palm sugar in the fish sauce and then combine with rest of the ingredients (excluding the oil).
Mix well to combine.
Form the mixture into small patties, place on a tray and refrigerate for 30 minutes.
Fry in shallow oil until the patties are golden brown on both sides.
Drain on paper towel and serve with a plum dipping sauce.
250ml cake flour
5ml baking powder
2 eggs, lightly beaten
400g tin of sweetcorn, drained
1 bunch of spring onions, finely sliced
1 red chilli, deseeded and chopped
60ml fresh coriander, chopped
oil for deep frying
Sift the flour and baking powder together, and add the sugar and salt.
Combine the eggs and milk.
Add to the dry ingredients and stir in the corn, spring onions, chilli and coriander.
Preheat a generous splash of oil in a frying pan. Drop tablespoonfuls of batter into the hot oil and fry until golden brown, then turn and fry on the other side.
Drain on paper towel. Serve with sweet chilli dipping sauce.
SESAME PRAWN TOASTS
Makes 10-12 slices
300g cooked prawns
15ml soy sauce
5ml sesame oil
2 cloves of garlic, finely chopped
10 coriander roots, finely chopped
salt and pepper, to taste
10-12 slices of white bread, crusts removed
80ml sesame seeds
In a processor, blend the prawns to a smooth paste. Transfer to a bowl and add the soy sauce, sesame oil and egg and mix well. Place in the fridge for 30 minutes.
Pound together the garlic and coriander roots with some salt and pepper, to make a smooth paste. Mix into prawn mixture.
Lightly toast the bread. Spread the prawn paste on to each slice (one side only) and coat with sesame seeds.
Heat shallow oil in a frying pan and place the toast – prawn-side down – into the hot oil and cook until golden. Turn and cook briefly on other side.
Drain well on paper towel. Cut into triangles and serve.
500g chicken fillet strips
5ml ground cumin
5ml ground coriander
10ml curry powder
10ml fresh ginger, finely grated
30ml soy sauce
200ml coconut milk
45ml fresh coriander, chopped
soaked wooden skewers
60-80ml roasted peanuts
1 small onion, finely chopped
1 clove garlic, finely chopped
5ml Thai green curry paste
125ml coconut milk
60ml peanut butter
10ml soy sauce
15ml lime or lemon juice
Put the chicken strips in a single layer in a shallow dish. Combine the remaining ingredients and pour over the meat, leaving to stand for as long as possible.
Remove the chicken from the marinade. Thread on to soaked wooden skewers and cook in a griddle pan, brushing frequently with the marinade until done.
Serve with the sauce.
SAUCE: Process the nuts until finely chopped.
Heat the oil, fry the onion and garlic until soft. Add green curry paste and mix well.
Add the rest of ingredients and the ground peanuts and cook for 5-10 minutes, to thicken up.
Add more ground peanuts if the sauce is too thin.
BARBEQUE SPARE RIBS
3 cloves of garlic, finely chopped
30ml coriander roots, chopped
60ml palm sugar, finely grated
100ml plum sauce, or tomato sauce
30ml oyster sauce
1kg pork spare ribs, cut into portions.
Combine all the ingredients and mix well. Rub into the ribs and leave, sealed in a plastic bag, overnight or for as long as possible.
They can be cooked on the braai or in the oven at 180°C for 30-40 minutes until sticky and golden.