Anything Thai.

Azz, I post a lot of my stuff on FB - here's my latest recipe for Sweet Chilli King Prawn Curry - made from scratch -

Ingredients

* 1 pack of egg noodles, per person
* 2 tbsp sesame oil, plus extra for tossing the noodles
* Half a red onion, cut into half moons
* 2 red chillies, finely chopped (de-seed if you're a wimp ;o)
* Knob of fresh ginger, peeled and finely chopped
* 3 large garlic cloves, chopped
* 2 handfulls of cubed butternut squash (about 3 slices, remove skin then cube)
* 3 baby leeks, sliced lengthways, or you can use shredded Pak Choi
* 1 red pepper, de-seeded and thinly sliced (I use Romano as they slice nicely into coins)
* 3 baby courgettes, sliced lengthways and then in half
* 3 spring onions, thinly sliced on an angle
* 400g raw tiger prawns, shelled
* 2 limes, one for juice the other to quarter and serve
* 1 tbsp Nam Pla (Thai fish sauce)
* 2 tbsp soy sauce
* 2 tbsp sweet chilli sauce
*100ml Chinese rice wine (optional)
* Handful of chopped, FRESH coriander to serve

Method

1. Heat a wok and add the sesame oil. Once the oil is shimmering, add the butternut squash and cook on a high heat for a few minutes, until golden.
2. Turn the heat to medium and add the red onion. Stir fry for about a minute until starting to soften. Then add the chillies, ginger and garlic. Stir-fry for about 30 seconds.
3. Then add the rest of the vegetables in order of hardest first. Allow each to cook for a minute, before adding the next. This is to ensure you have an even crunch throughout. In this recipe it works to do the leeks, then the peppers and finally the courgettes but you can choose your own veg.
4. After the last vegetable, add the prawns and the spring onions. Cook for about 3-4 minutes until the prawns have turned pink.
5. Meanwhile, cook the noodles according to the instructions given on the packet. Drain and toss in a little sesame oil to prevent them from sticking together.
6. When the noodles are done add the lime juice, soy sauce, Nam Pla, sweet chilli sauce and rice wine to the vegetables and prawns. Stir-fry until heated through ( about a minute or two) and serve straight away on top of the noodles, and garnish with chopped fresh coriander and lime wedges.

Well if we're posting pics...

Here's the aforementioned teriyaki...





J.

Mmmmmmmmmm *drools*

When I lived in Australia I used to do my weekly food shop in Woolworths and there was a sushi cart outside that did a fab terriyake salmon and avocado roll. I used to treat myself to one for lunch once a week and I miss it like mad!