Spicy Fried Shrimp Mince ( Gung Fu )
The main part of this dish is the finely mince shrimp that has been deep fried in the centre of the photograph. For presentation I've put the shrimp heads and tails around the dish, and the flavours are finished off with spicy chilli and sliced raw garlic. This is normally served as a shared dish with rice.
Ingredients 
100 gms Shrimp (4-6 depending on size)
2 Tablespoons Chopped Chillies
2 Tablespoons Chopped Celery
2 Tablespoons Fish Sauce
2 Tablespoons Lemon Juice
1 Teaspoon Sugar
2 Garlic Cloves
1 Tablespoon Sliced Onion
Oil for Deep Frying
Preparation
1. Clean the shrimp removing the black thread.
2. Dry the shrimp with kitchen paper - this is to stop the oil reacting with the water and spattering when you fry them.
3. Mince the shrimp meat finely.
4. Heat oil for deep frying.
5. Fry the shrimp meat and the shell head and tail. 30 seconds is usually enough time to cook shrimp - it does not take long.
6. Remove and drain on kitchen paper.
7. Make a spicy sauce by mixing chopped chillies, chopped celery, fish sauce, the sugar and thinly sliced onions and raw garlic.
8. Present the dish as in the photograph, with the shrimp meat in the middle, the shrimp heads and tails as a garnish, and the spicy sauce on either side.
Ingredients for Spicy Seafood Sauce
5 Bird Chillies
1 Garlic Cloves
1 Tablespoon Chopped Coriander Leaves
2 Tablespoons Fish Sauce
2 Tablespoons Lime Juice
1/2 Teaspoon Sugar
Preparaion
1. Mix all the ingredients together in a blender and blend until smooth.
Fried Orada with Sweet Sour Sauce ( Pa Rat Prik )
An Orada, is a type of fish with soft white flesh and few bones that is pan sized - making it ideal for frying. This dish is a shallow fried fish with a spicy sweet sour sauce, the sour comes from tamarind. For this recipe any similar non-oily fish can be used if Orada is not available. Thailand people loves fresh fish and fish dishes are to be found on most menus. Gut and clean the fish carefully, you can clean inside with lemon to rid the fish of any bitterness if necessary.
Ingredients
1 Orada approx. 500 gms.
3 Teaspoons Salt.
700 ml Oil ( or better if you have frying pan )
Sauce Ingredients
1 Tablespoon Sugar
1 Tablespoon Light Soya Sauce
1 Tablespoon Fish Sauce
1 Tablespoon Tamarind Juice
3 Red Chillis
2 Garlic Cloves
4 Basil leaves
1 Red Onion
Preparation
1. Tamarind juice, is water added to tamarind pulp, the tamarind is squeezed in the water to made a sour bitter flavoring water.
2. Clean the fish and take entrails out, score it across each side with 3 lines.
3. Mixed with salt and leave it for 10 minutes for the salt to flavour the fish.
4. Put oil in pan turn heat on high ( the oil should be 190 degrees C if using a deep fat fryer) . The oil should just submerge the fish.
5. Fry the fish for 15 minutes and place it on a plate.
6. Put a tablespoon of oil in small frying pan on medium heat.
7. Chop the chilli, garlic and onion into small pieces.
8.When the pan is hot, fry the chilli, slice the onion and garlic for a few seconds and add the fish sauce, light soy sauce, sugar, and tamarin juce.
9. When the sauce is well mixed turn off the heat and add the basil.
10. Just before you are read to serve, pour the sauce over the fish.
Spicy Fish ( Pa Chorn Sam Rort )
A sour-spicy salty fried fish dish, fried fish dishes are a staple of Thai cuisine, we love the crunchy texture of the fish coupled to spicy chillies!
Ingredients
200 gns Fish (Hake Cod etc.)
Oil for Deep Frying
5 Red Chillies
3 Garlic Cloves
2 Tablespoons Vinegar
2 Tablespoons Fish Sauce
2 Tablespoons Sugar
2 Tablespoons Oyster Sauce
1 Tablespoon Light Soy Sauce
2 Tablespoons Oil
Preparation
1. Clean the fish and slice into 3 cm thick slices. Dry then take to deep fry until the fish is golden and crunchy, then set aside.
2. Pound the garlic with the chilli in a Thai mortar.
3. Put oil into a frying pan, and heat it over a medium heat.
4. Add the pounded garlic, and chillies and fry until the smells are released.
5. Add all the ingredients and cook until the sugar is dissolved.
6. When serving pour the sauce over the fish.
Fried Fish in Sour Soup ( Gang Soom Pa Chorn Tod )
This is another excellent fish dish with a slight sour taste that comes from the tamarind. Any white meat sea fish can be used.
Ingredients
1 kg Fish
Oil for Deep Frying
50 gms Chinese Cabbage
50 gms Long Green Beans
2-3 Tablespoons Red Curry Paste
300 ml Water
3 Tablespoons Sugar
5 Tablespoons Fish Sauce
1 Teaspoons Salt
10 gms Tamarind Pulp
Preparation
1. Clean the fish and score it deeply with diagonal cuts. Dry the cuts with kitchen paper.
2. Clean the green beans and Chinese cabbage then chop into 4 cm pieces.
3. Deep fry the fish in 190 degrees Celsius oil. The fish is cooked when it is crunchy and golden. Once that happens, remove it and drain any excess oil from the fish using kitchen paper.
4. Make the sour soup by putting water into a saucepan, add the tamarind and squeeze the pulp with your hand to get the juice from it. Taste the water to see if it's sour enough for your tastes, if not keep mixing and squeezing the tamarind in the water until it is. You can remove the tamarind pulp once you have the flavour.
5. Bring the water to a boil, add the curry paste and mix it into the water.
6. Add the fish sauce, sugar and salt and boil for 4 minutes, then remove from the heat.
7. To serve place the fish in the bowl, place the vegetables around it and pour the sauce over the whole lot.
Three Tastes Fish ( Pa Sam Rood )
For this dish, I used fried hake, although cod or similar white flesh fish would work equally as well. The 3 tastes of this dish are spicy, sweet and sour. It is served on a bed of coriander leaves, peanuts and deep fried kaffir lime leaves. The fried kaffir provides a crispy citrus taste when you eat them.
Ingredients
400 gms Fish (Hake, Cod Haddock or Similar)
50 ml Tamarind Water
2 Tablespoons Sugar
5 Tablespoons Fish Sauce
2 Tablespoons Chopped Chillies
2 Tablespoons Chopped Spring Onions
1 Tablespoons Peanuts
1 Tablespoon Chopped Coriander leaves
4 Kaffir Citrus Leaves
Oil For Deep Frying
1. Slice the fish across ways, into 3cm fish steaks. Deep fry in pre-heated oil, until the fish is golden brown.
2. Boil the tamarind water with the sugar and fish sauce together for 2 minutes to create a sauce.
3. Deep fry the peanuts and kaffir leaves for a few seconds. The kaffir leaves will become crisp.
4. Onto a serving plate, place the coriander leaves, the chopped chillies and chopped spring onions to make a bed to sit your fish on.
5. Place the fried fish on top.
6. Pour sauce over the fish, and top off with the peanuts and kaffir leaves
Breaded Chicken Satay
After the satay burger recipe, comes the satay in breaded chicken. If you can wait until they are cold, they slice very nicely with the sauce nearly solid - perfect picnic food!
Ingredient
200 gms Unsalted Peanuts
2 Tablespoons Sugar
1 Teaspoon Salt
1 Tablespoon Chilli Paste
1 Tablespoon Soy Sauce
150 ml Water
2 Skinless Chicken Breasts
1 Egg, Beaten
Flour
Breadcrumbs
Preparation
1. Blend the peanuts with salt, sugar, soy sauce, and chilli paste in a food processor until the peanuts form a smooth sauce.
2. Add the water into the peanut mix and blend again.
3. Place it in a sauce pan and bring to the boil over a low heat, cook until the sauce browns and reduces to thick.
4. Lay out some cling film or plastic.
5. Bash the chicken flat and thin with a rolling pin or Thai pestle.
6. Spoon some of the sauce in from one edge and roll up the chicken breast, folding in the edges. The chicken should overlap itself to seal properly. Use the plastic to help you roll it.
7. Heat oil for deep frying to 180 degrees celsius (medium hot).
8. Dip the chicken parcel in flour, then egg, then breadcrumbs.
9. Deep fry until cooked. Allow 10-12 minutes or so to cook, as the chicken needs time to cook through.
Spicy Red Chicken ( Gai Tod Pud Pad )
Back to core Thai dishes, spice, meat and sauce for eating with rice. A commentor asked me where the recipe for 'Gai Tod Pud Pad' was, and I realized I'd missed it! It is a red curry made with fried chicken. Use a farm free-range chicken if you can, in Thailand we'd traditionally use a house chicken (a chicken raised in our back yard), but due to the bird-flu outbreak we no longer raise house chickens at the farm.
Ingredients
400 gms House Chicken
1 Tablespoon Red Curry Paste
1 Tablespoon Fish Sauce
1/2 Teaspoon Sugar
1 Tablespoon Oil
Sweet Basil
Kaffir Leaves
Red Chillies
Preparation
1. Clean and dry the chicken, chop it into 3-4 cm pieces, deep fry until the chicken is golden brown.
2. Put a spoon of oil in a frying pan, cook the red curry paste until it begins to separate into oil and paste.
3. Add the fried chicken, the fish sauce and sugar and stir fry for 20-30 seconds. The chicken is already deep fried, so it doesn't need extra cooking.
4. Garnish with the kaffir leaves, basil and sliced red chillies.
Fried Pork Curry Parcels ( Ga Ree Pap )
These are deep fried pastry parcels, like a small curried meat pasty, but fried instead of baked. The most unusual aspect of this dish is the pastry, it is made with two layers, an outer layer of pastry containing water, and an inner layer containing oil. They are eaten as a snack, a 'gop-gam' dish served with alcohol and they can be eaten hot or cold.
Ingredients for Outer Layer Pastry
100 gms Wheat Flour
50 ml Water
1 Tablespoon Oil
1/2 teaspoon Salt
1 Tablespoon Brown Sugar
Ingredients for Inner Layer of Pastry
50 gms Wheat Flour
50 ml Oil
Ingredients for Filling
60 gms Pork Mince
1 Teaspoon Curry Powder
50 gms Boiled Cubed Potato
50 gms Onion Chopped Finely
2 Teaspoons Sugar
2 Tablespoons Salt
3 Tablespoon Maggi Sauce
1 Teaspoon White Pepper
Preparation
1. Fry the pork with the oil.
2. Add the curry, onion, potato, sugar, salt, pepper and Maggi sauce then stir fry for 3 minutes and leave it to cool. This is the filling.
3. Make the outer pastry by mixing the flour with the salt, sugar, oil and water until the dough is soft. Then cut it into 14 equal parts.
4. Make the inner pastry by mixing the flour and oil together. Cut the dough into 14 equal parts.
5. For each parcel, roll the outer pastry into a flat circle 4-6 cms diameter.
6. Next place the inner pastry into the middle of the circle and roll it flat again.
7. Put the pork curry into middle, fold over the edges into a small pasty shape and crimp the edges closed.
8. Deep fry them for 5 minutes. The filling is already cooked, you are only aiming to cook the pastry until it is golden brown.
Pork in Sweet Chilli Batter ( Mu Tod Nam Jimp )
This pork is made with a coating of sweet chilli sauce which caramelizes when the pork is fried.
Ingredients
200 gms Pork Meat
2 Tablespoons Light Soy Sauce
2 Tablespoons Sweet Chilli Sauce for Chicken
2 Tablespoons Condensed Milk
2 Tablespoons Flour
Oil for Deep Frying
Wooden Skewers
Preparation
1. Clean the pork meat and slice thinly to 3x5 cm pieces.
2. Mix the pork with the soy sauce, chilli sauce, condensed milk and marinade in the fridge overnight.
3. Coat the pork in the flour.
4. Skewer onto the wooden skewers.
4. Heat the deep frying oil to medium hot (180 degrees Celsius), fry the pork for 2-3 minutes.
Crunchy Pork & Broccoli (Mu Gop)
Mu means pork, Gop means crunchy and as you'd expect the main part of this dish is the crunchy pork. It is normal to use thick strips of bacon, or similar cuts of pork with the skin still present. However not everyone likes the crunchy skin, so you may prefer to remove it. The pork can be prepared ahead of time.
Ingredient for 2 people
150 gms Fatty Pork
200 ml Water
1 Teaspoon Salt
100 gms Broccoli
4 Red Chillies
2 Garlic Clove
1 Tablespoon Light Soya Sauce
1 Tablespoon Oyster Sauce
1/2 Teaspoon Sugar
2 Tablespoon Oil
Preparation of Crunchy Pork
1. Add the salt to the water and bring to the boil.
2. Add the pork to the boiling water and cook for 5 minutes.
3. Take it off the heat and leave the pork to dry. You can prick the pork all over with a fork, it will help to make it crunchier.
4. Once it is dry, deep fry in hot oil.
6. The finished pork should be very very crunchy.
Preparation
1. Chop the garlic and fry it in a hot frying pan for a few seconds to release the garlic fragrance.
2. Chop the crunchy pork into bite sized strips, and put it in the frying pan with the garlic.
3. Add light soy sauce, oyster sauce, and sugar, and stir fry it for 1 minute.
4. Slice the red chilles in halves and the broccoli into florets and add those to the stir fry.
5. Fry for a few minutes longer, to just lightly cook the broccoli.
6. Serve with hot fragrant rice and optionally, the chilli sauce below.
1. Chop a red chilli finely, and chop a garlic clove finely.
2. Put those in a bowl together with a single slice of lemon.
3. Add 2 tablespoons of fish sauce.
4. Thats it, a spicy chilli sauce - this is a common condiment, if the dish isn't spicy enough, you can add a teaspoon or two to your rice
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