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Thailand
Thailand
Chicken
Wings
750g chicken wings.
Marinade:
1 tbs fish sauce
¼ cup lemon grass, thinly sliced
12 cloves garlic, crushed
1 tbs freshly milled black pepper
3 tbs red chilies, chopped
¼ cup chopped coriander/cilantro
¼ cup tomato ketchup
¼ cup rice whiskey
How
to cook:
1.
Mix the marinade, stir the wings until thoroughly
coated and leave to marinade for 12-24 hours in the fridge.
2.
Barbecued or grilled chicken over fairly high heat
until cooked through.
3.
Served with a dipping sauce that consists of 4 parts
mayonnaise, 4 parts tomato ketchup to one part hot chili sauce, like
tabasco.
Thai Scallops
8-10 large scallops
Garnish:
fresh coriander
wedges of fresh lime or lemon
Red
Curry Paste:
1 shallot
1 thumb-size piece ginger, sliced
3 cloves garlic
½ tsp black pepper
2 tbs fish sauce
1/8 tsp star anise, crushed to a powder
1 tbs chili powder
2 tsp cumin powder
1 tbs ground coriander powder
1 tsp brown sugar
1 tsp regular chili flakes
1 tsp shrimp paste
4 tbs good-quality coconut milk
Other:
¼ to ½ cup additional coconut milk
oil for frying
How
to cook:
1.
Place all curry paste ingredients in a food processor
or blender. Process well to form a thick paste.
2.
Place 2-3 tbs of the paste in a mixing bowl. Add the
scallops and gently stir, so that scallops are covered with paste.
Set aside.
3.
Pour 2-3 tbs canola or other oil into a wok or frying
pan over medium-high heat. When the oil is hot, add the rest of the
curry paste.
4.
Stir-fry the paste until fragrant (2-3 minutes). If
using whole star anise instead of crushed, add it now. Also add 1/4
cup coconut milk to the paste and stir. If you prefer more sauce,
add 1/2 cup coconut milk. Cook another minute or two, until the
sauce is nicely blended and bubbling.
5.
Now add the scallops. Cook the scallops by stirring and
turning them in the bubbling curry sauce.
6.
Check the inner flesh after 3 minutes to see if they
are cooked. Tip: Scallops are done when inner flesh is no longer
transparent. Look for flesh that is white and opaque
7.
Serve with rice. Garnish with wedges of lime or lemon.
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