Friday, 24 February 2012

Simple Thai

Bon Appetit Magazine recently did a feature on Chef Andy Ricker, of Portland's award-winning Pok Pok.  The article features fantastic Thai recipes and tips from his restaurant.  We're big fans of Thai food, but I have only attempted cooking classic Thai dishes limited times.  I decided to make the Fried Prawns with fresh turmeric and garlic with the Long bean, Cucumber, and Tomato salad with Coconut rice.  Delicious!  Check out the article, Chef Andy Ricker gives great tips and guidelines on how to make your meal easy and simple.  Enjoy!

Fried Prawns with fresh turmeric and garlic

  • 1 knob of fresh turmeric, peeled, cut into rounds (about 1 Tbs.)
  • 4 large garlic cloves, crushed
  • 1 lemongrass stalk, trimmed, tough outer leaves removed, bottom 4" thinly sliced (about 2 Tbs.)
  • 1 tspn. kosher salt plus more for seasoning
  • 1 lb. uncooked giant prawns, peeled keeping tails intact, deveined
  • Vegetable oil
-Smash turmeric, garlic, lemongrass, and 1 tspn. salt in a mortar with a pestle until a rough paste forms, 3-4 minutes.  Combine prawns and turmeric mixture in a medium bowl.  Stir well, rubbing mixture into prawns.  Let marinate at room temperature for 30 minutes, turning occasionally.

-Pour oil into a wok or a large nonstick skillet to a depth of 1/2". Heat oil over medium heat until deep fry thermometer registers 300 degrees.  Season prawns with salt; add to wok.  Fry, turning occasionally, until cooked through and lightly golden, 4-6 minutes.
-Using a slotted spoon, transfer shrimp to a platter.  Skim crispy bits from oil and spoon over prawns.  Serve with Coconut Rice (recipe below)

Long Bean, Cucumber and Tomato Salad
  • 2 dried chiles, soaked for 2 minutes in warm water, drained
  • 3 small garlic cloves, crushed
  • 1/4 lime, cut into 3 wedges
  • 1 Tbs. granulated sugar
  • 1 Tbs. dried tiny shrimp
  • 9 long beans or green beans (2 1/2 oz), trimmed, cut into 2 1/2 lengths
  • 2 kirby cucumbers or 1 English hothouse cucumber, coarsely chopped into 1" pieces
  • 2 Tbs. Thai fish sauce
  • 2 Tbs. fresh lime juice
  • 8 cherry tomatoes, halved
  • 2 Tbs. crushed roasted, unsalted peanuts
-Place first 4 ingredients in a clay mortar and pound with a wooden pestle until mashed into a fine paste, about 5 minutes.  Add shrimp; mash until pulverized and well combined, about 2 minutes.  (alternatively, process in a mini-processor until finely chopped)  Place beans and tomatoes in a resealable plastic bag.  Roll a rolling pin over bag to bruise vegetables; transfer to a bowl with the cucumber, fish sauce, lime juice, and chile dressing. Let marinate for at least 10 minutes.  Stir in the peanuts.

Coconut Rice
  • 2 cups Jasmine rice
  • 1 cup coconut cream
  • 1 1/2 Tbs. sugar
  • 1 tspn. kosher salt
-Rinse rice in a large bowl with cool water until water runs clear.  Drain rice.  Combine rice, coconut cream, sugar, salt, and 2 cups water in a medium saucepan.  Bring just to a boil, stirring to dissolve sugar, then cover and reduce heat to low.  Cook until rice is tender and liquid is absorbed, 40-45 minutes.  Fluff rice with a fork; cover and let sit for 20 minutes.


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