Thai Lemon Shrimp

What you need:

1/4 to 1/2 tsp or more cayenne pepper
1 tbsp fish sauce
3 cloves minced garlic
1-2 tsp brown sugar or palm according to taste
1/4 cup fresh chopped coriander
1/4 to 1/3 cup coconut milk
A little oil for frying
15-18 raw large or jumbo shrimp or prawns
1/4 cup Thai sweet chilli sauce
2 tbsp lemon juice
3 kaffir lime leaves or substiute 1 tsp grated lime zest




Prepration:

To make Thai Lemon Shrimp with Sweet Chili Sauce firstly, remove shells from the prawns but leave the tails on, if possible. Hold a prawn in your palm and using a sharp knife cut it from the middle of the prawn down to the end. Don't cut too deeply. When cooked, the prawn will open up in a butterfly shape.

Than place prawns in a mixing bowl. Add the sweet chilli sauce, lemon juice, kaffir lime leaves, cayenne pepper, fish sauce, garlic, and 1 tsp sugar. Stir altogether to combine.

Marinate for 5-10 minutes and place 1 tbsp oil in a frying pan and set over medium to medium-high heat. Then add the prawns together with all of the marinade.

Don't forget to add the coconut milk and chopped coriander. Stir well. Keep stirring slowly as the dish comes to a simmer. Once the sauce begins to bubble up lightly, the prawns will cook fast in 2-3 minutes.

When the sauce turns to be reddish in colour and all the prawns have opened up, the dish is ready. Do not overcook the dish otherwise the prawns will turn tough.

Remove from heat. This dish should be spicy, tangy, and a little sweet.

Pour the shrimp and sauce into a serving bowl and top with fresh coriander. Enjoy!!!!

Thai chicken fried rice

Ingredients:

3-4 tbsp extra chicken stock for stir-frying
1 egg
3-4 green spring onions, sliced
Handful of fresh basil
3-4 tbsp oil for stir-frying
4 minced garlic cloves
1 shallot, finely chopped
5 kaffir lime leaves, snipped
6 cups cooked rice, (preferably several days old)
1 to 1+1/2 boneless chicken breasts, cut into very small pieces

For stir fry sauce:

1/2 tsp sugar
1/4 tsp white pepper
1 tsp Thai chilli sauce
4 tbsp chicken stock
3 tbsp fish sauce
1 tbsp soya sauce



Method:

Place cold rice in a large mixing bowl and drizzle over 1/2 to 1 tablespoon oil and mix it well with your fingers, making them individual grains. Set aside.
Now mix all stir-fry Sauce ingredients together in a cup and set aside.

Place 2 tablespoon oil in a large frying pan over medium-high heat. Add the garlic and shallot and stir-fry for almost 30 seconds till it releases fragrance.



Add the chicken and lime leaf strips and stir-fry again for about 3-4 minutes, or until chicken is cooked properly. When the pan becomes dry, add a little of the extra chicken stock, 1-2 tbsp at a time, to keep ingredients frying nicely.

As you push the ingredients to the sides of the wok or pan, drizzle a little oil into the center. Crack the egg into this space and quickly stir-fry to scramble it. When the egg is cooked, combine it with the other ingredients.

Now next you have to add the rice and pour over the stir-fry sauce. Stir-fry the rice together with the other ingredients. Continue stir-frying in this way until the rice gives a consistent color. After 5-7 minutes remove from heat.

Add the spring onion and toss well. You can add more fish sauce inplace of salt until desired flavor is reached. Take the basil leaves and place them in a pile on top of one another.

Roll them together and slice into thin strips. Sprinkle some over each portion of fried rice. If required you can also sprinkle over a little fresh-cut red chili or can serve the dish with Thai chilli sauce on the side. Enjoy the Thai chicken fried rice!!!!