Break away with Thai - recipes

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Copy of ST AD Spare ribs 18 INDEPENDENT NEWSPAPERS Thai barbecue spare ribs. Picture: Matthews Baloyi, Independent Newspapers

THAI CHICKEN AND PEANUT PATTIES

Makes 18-20

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

1 egg

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.

 

SWEETCORN FRITTERS

Makes 12-14

250ml cake flour

5ml baking powder

15ml sugar

2ml salt

2 eggs, lightly beaten

125ml milk

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

1 egg

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

oil for frying

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.

 

CHICKEN SATAY

Serves 4

500g chicken fillet strips

5ml ground cumin

5ml ground coriander

10ml curry powder

10ml turmeric

5ml salt

50ml oil

10ml fresh ginger, finely grated

30ml soy sauce

20ml sugar

200ml coconut milk

45ml fresh coriander, chopped

soaked wooden skewers

SAUCE

60-80ml roasted peanuts

15ml oil

1 small onion, finely chopped

1 clove garlic, finely chopped

5ml Thai green curry paste

125ml coconut milk

15ml sugar

5ml salt

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

Serves 6-8

3 cloves of garlic, finely chopped

30ml coriander roots, chopped

60ml palm sugar, finely grated

100ml plum sauce, or tomato sauce

30ml soy 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.

The Star

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