|I cannot pretend to be a chef for Thai cuisine, so I just give here a few links, basically to sites with recipes.|
But I could not resit to give under here the recipe of the famous tom yam kung.
Make 4 to 5 serving:
|20||prawns (shrimps), medium size|
|3||shallost, finely chopped|
|2||stalks lemon grass, lightly pounded, cut into 1 inch |
|2||table spoons of fish sauce|
|2||sliced fresh or dried galanga root|
|20||small mushrooms, halved or whole|
|6||kaffir lime leaves|
|3||table spoons of lime juice|
|2-3||chillies, cut small coriander leaves and sping onion cut five|
Wash the prawns and shell them without removing the tails.
Pour the water into a pan. Add the shallots, lemon grass, fish sauce and galangaroot. Boil for 3 minutes.
Add the prawns and mushrooms, and cook until the prawns turn pink.
Add the kaffir lime leaves, lime juice and chillies. Coer and remove from the heat.
Sprinkle with coriander leaves and chopped spring onion. Server hot.
|Contact us: Olivier Nicole||Last update: Apr 2000|