Crisp Sesame Shrimp

Thai name : Khung Ob Nga Tord Krob

serves : 4

1. 3/4 cup self-rising flour
2. 3 tbsp. sesame seeds, toasted or dry-fried
3. 1 tsp. Red Curry Paste
4. 1 tbsp. fish sauce
5. 2/3 cup water
6. vegetable or peanut oil, for deep-frying
7. 20 large uncooked shrimp, shelled with tails intact
8. chili sauce, for dipping

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• Combine the flour and sesame seeds in a bowl. Stir the curry paste, fish sauce and water together in a pitcher until mixed. Gradually pour the liquid into the flour, stirring constantly, to make a thick batter.
• Heat the oil for deep-frying in a wok or large skillet. Holding the shrimp by thair tails, dip them into the batter, one at a time, then carefully drop into the hot oil. Cook for 2-3 minutes, until crisp and brown. Drain on paper towels and serve immediately with chili sauce.

Red Curry Paste

1. 1 tbsp. corainder seeds
2. 1 tbsp. cumin seeds
3. 2 tsp. shrimp paste
4. 12 dried or fresh red chilies, chopped
5. 2 shallots, chopped
6. 8 garlic clovers, chopped
7. 1-inch piece of fresh galangal, chopped
8. 2 lemongrass stalks (white part only), chopped
9. 4 kaffir lime leaves, chopped
10. 2 tbsp. chopped cilantro root
    
11. grated rind of 1 lime
12. 1 tsp. black peppercorns

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• Dry-fry the coriander and cumin seeds in a heavy-bottom skillet, stirring constantly, for 2-3 minuites, until browned. Remove from the heat and grind to a powder with a mortar and pastle or spice grinder, or process in a blender.
• Wrap the shrimp paste in a piece of foil and broil or dry-fry for 2-3 minuites, turning once or twice. Put the ground spices, shrimp paste and chilies into a blender or food processor and process until finely chopped. Add the remaining ingredients and process again to a smooth paste, scraping down the side as necessary

Wontons

Thai name : Kaeow Tord

serves 4

for the filling

1. 2 tbsp. vegetable or peanut oil
2. 6 scallion, chopped
3. 4 1/2 oz. mushrooms, chopped
4. 2 oz. fine green beans, chopped
5. 2 oz. corn kernels, drained if canned
6. 1 egg, beaten
7. 3 tbsp. Thai soy sauce
8. 1 tbsp. jaggery or soft light brown sugar
9. 1/2 tsp. salt

for the wontons

1. 24 wonton skins
2. 1 egg, beaten
3. vegetable or peanut oil, for deep-frying
4. plum or chili sauce, to serve

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• To make the filling, heat the oil in a preheated wok and stir-fry the scallions, mushrooms, and beans for 1-2 minutes, until softened. Add the corn, stie well to mix and then push the vegetables to the side. Pour in the egg. Stir until lightly set before incorporating the vegetables and adding the soy sauce, sugar and salt. Remove the work from the heat.
• Place the wonton skins in a pile on a counter. Put a teaspoonful of the filling in the center of the top skin. Brush the edges with beaten egg and fold in half diagonally to make a small triangular package. Repeat with the remaining skins and filling.
• Heat the oil for deep-frying in a wok or large skillet. Add the packages in batches, and deep-fry for 3-4 minutes until golden brown. Remove from the wok with a slotted spoon and drain on a paper towels. Keep warm while you cook the remaining wontons. Serve hot with plum or chili sauce
  

Yellow Curry Paste

1. 3 small fresh orange or yellow chilies, chopped coarsely
2. 3 large garlic cloves, chopped coarsely
3. 4 shallots, chopped coarsely
4. 3 tsp. ground turmeric
5. 1 tsp. salt
6. 12-15 black peppercorns
7. 1 lemongrass stalk (white part only)
8. 1-inch piece fresh ginger, chopped

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• Put all the ingredients into a food processor or blender and process to a thick paste, scraping down the sides occasionally and making sure they are well combined.

Green Curry Paste

1. 1 tbsp. corainder seeds
2. 1 tbsp. cumin seeds
3. 1 tsp. shrimp paste
4. 15 fresh green Thai chilies, chopped
5. 2 shallots, chopped
6. 6 garlic clovers, chopped
7. 1-inch piece of fresh galangal, chopped
8. 2 lemongrass stalks (white part only), chopped
9. 6 kaffir lime leaves, chopped
10. 2 tbsp. chopped cilantro root
    
11. grated rind of 1 lime
12. 1 tsp. salt
13. 1 tsp. black peppercorns

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• Dry-fry the coriander and cumin seeds in a heavy-bottom skillet, stirring constantly, for 2-3 minuites, until browned. Remove from the heat and grind to a powder with a mortar and pastle or spice grinder, or process in a blender.
• Wrap the shrimp paste in a piece of foil and broil or dry-fry for 2-3 minuites, turning once or twice. Put the ground spices, shrimp paste and chilies into a blender or food processor and process until finely chopped. Add the remaining ingredients and process again to a smooth paste, scraping down the side as necessary

Corn Fritters

Thai name : Khao pod chup pang tord

serves : 4

for fritters

1. 3 scallions, chopped finely
   
2. 11 1/2 oz. canned corn kernels, drained
3. 1 red bell pepper, seeded and finely chopped small handful of fresh cilantro, chopped
4. 2 garlic clovers, crused
5. 2 eggs
6. 2 tsp. superfine sugar
7. 1 tbsp. fish sauce
8. 1 tbsp. rice flour or cornstarch
9. vegetable or peanut oil, for pan-frying

for the dip

1. 2 red bell peppers, seeded and halved
2. 2 tomatoes, peeled, seeded, and chopped coarsely
3. 1 tbsp. vegetable or peanut oil, for pan-frying
4. 1 onion, chopped
5. 1 tbsp. Red curry paste
6. 3-4 sprigs fresh cilantro, chopped

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• Combine all the ingredients for the fritters in a bowl. Heat the oil in skillet and cook spoonfuls of the mixture, in batches. until golden brown on the underside. Flip over with a spatula to cook the second side. Remove from the skillet, drain on pepper towels, and keep warm.
• To make the dip, put the red bell peppers on a baking sheet and place, skin-side up, under a hot broiler, until blackened. Using tongs, transfer to a plastic bag, tie the top and let cool slightly.
• When the bell peppers are cool enough to handle, peel off the skins and chop the flesh. Put into a blender or food processor with the tomatoes and process until smooth.
• Heat the oil in a heavy-bottom pan and cook the onion and curry paste for 3-4 minutes, until softened. Add the bell pepper and tomato puree and cook gently until tender and hot. Stir in the chopped cilantro, cook for 1 minute, and serve hot with the fritters.