Fish Sauce with Chilli and Lime

Fish Sauce with Vinegar and Lime

1 fresh red chilli or
1 fresh green chilli
2 tbls fish sauce
2 tbls white vinegar
1 tbls fresh lime juice
1 tbls sugar

Finely slice the chilli and stir into a small bowl the rest of the ingredients. Mix well
Serve as a dipping sauce for deep fried snacks.

Korean Dipping Sauce

1 red chilli
1 spring onion
1 small clove garlic
4 tbls rich sweet dark soy
2 tbls white vinegar
1 tbls sesame oil
1 tsp roasted sesame seeds
1 tsp sugar

Crush garlic and very finely chop, finely slice chilli and spring onions, combine all ingredients in a bowl and mix well.

Tom Yam Sauce

3 tbls coarsely chopped dried red chillis
3 tbls finely chopped shallots
3 tbls finely chopped garlic
1 tbls dried shrimp
1 tbls fish sauce
2 tsp sugar
4 tbls oil

Heat the oil and fry garlic until golden brown and remove, then fry onion until golden brown and crisp and remove, then fry chilli briefly until it darkens and remove. Using a pestle and mortar or a blender, blend prawn, chillis, garlic and shallot to make a paste. Add this mix back to the original oil and stir in rest of ingredients over a low heat, and you should have a dark red slightly oily sauce, which can now be kept refrigerated in a jar for later use.

Hot & Sour Soup (Thai)

475ml chicken stock
1 tbls tom yam sauce (see recipe or buy it)
2 lime leaves
1 stick lemon grass
3 tbls fish sauce
3 tbls lemon juice
2 small red / green chillis
8 straw mushrooms
8 large raw prawns

Heat the stock and add the tom yam sauce. Finely slice the lime leaves and add. Bash and chop the lemon grass into 1 cm pieces and add to soup with fish sauce, lemon juice, sugar and chillis, bring to boil and simmer for a few minutes. Peel and deveign the prawns and add to the soup, cut the mushrooms in half and add them also, simmer for another 2 minutes and serve.

Thai Red Curry Paste

7 large red chillis
2 inch piece of galangal or ginger
zest of a whole lime
1 stick lemon grass
3 cloves garlic
bunch of fresh coriander root
6 shallots
1.5 tsp of shrimp paste
2 tsp paprika
1 tsp garam masala
0.5 tsp salt

Roughly chop chillis, garlic, galangal or ginger (whatever is available), shallots and lemon grass and place with rest of ingredients in a blender. Blend well to a paste adding additional lime juice if too dry. This paste can be then be used fresh or divided into tablespoon measures and frozen.

Chilli Soup (Thai)

10 small dried chillis
2 cloves garlic
1 inch galangal
2 shallots
1 stalk lemon grass
1tsp shrimp paste
1/2 tsp ground white pepper
1 litre chicken stock
4 oz lean pork
4 tbls fish sauce
1/2 tsp sugar
1/2 chilli powder
1 tbsl chopped spring onions
1 tbsl chopped coriander

Pound or blend chillis, garlic, galangal, shallots, lemon grass, shrimp paste and pepper together to make a paste. Bring stock to boil and add 1 tbls of the paste, stir in and add thinly sliced pieces of the pork. If neccessary skim the soup and then add the fish sauce, sugar and chilli powder, cook until meat is done add choppped spring onion and coriander.

Grilled Scallops with Chilli and Ginger

50g butter
1 garlic clove, finely sliced
3cm root ginger, peeled, shredded
2 red or green chillies, finely sliced
8 scallops or 10 large prawns
pinch of salt
a good handful of fresh coriander leaves, no stems

1. Mix butter, garlic, ginger, chillies.
2. Sprinkle salt on scallops.
3. Add butter mix to a hot pan and allow to bubble.
4. Add scallops and cook for 3 minutes, turning
each scallop after 2 minutes.
5. Serve sprinkled with coriander leaves and a chunk of
crusty bread.
***Can be cooked in a pan on the BBQ ***

Paul Stokoe, Dorset, UK

Sweet & Sour Chilli Sauce

1 cup green chilli
1 onion
2 garlic
3 rings sweet pineapple
peri-peri oil
1 tps peri-peri powder
salt
4 tbsp brown sugar
1 can tomato & onion relish

Cut all veg finely, fry in peri-peri oil till tender. Add can of relish, add: sugar, salt, peri-peri powder. Simmer for 15 mins. Use on all meat dishes, fish or salads. Store in fridge or bottle.

Ronnie, S.Africa

Dried Prawn Floss

A. 100 grams of dried prawns (pounded very fine)
B. 30 to 35 dried chillies (shred finely)
1 lemmon grass stalk (shred finely)
8 to 10 shallots
1 clove garlic
1 cm either fresh or dried tumeric
C. some tamarind juice (1 table spoon of water to get the juice)
salt and sugar to taste
D. 1 table spoon oil

Wash the chillies and put them in a blender together with the ingredients from B. Blend till smooth. Dish it out. Heat the oil in a wok or frying pan, add in the grounded ingredients and fry till fragant. Then add the pounded prawn and fry till very dry over a slow fire. Season to taste with the tamarind juice and fry till very dry. Lastly add in the salt and sugar to taste and fry till well blended. Dish out and when cool keep in an sir tight container. Serve with cucumber slices or mint leaves.Very delicious as a sandwich ingredient. Have a delicious meal with rice.

Carina Ong, Penang, Malaysia