Thai Spring Banquet – Dinner in an hour.
November 9, 2010 § 3 Comments
I’ve been wanting to make a duck salad since The Duck (oh dear!) and I visited Chinatown last month but the weather turned and the time hasn’t felt right. Fortunately last week saw a few sunny days before the rain set back in and I spent a lovely hour one afternoon creating a little thai-inspired banquet.
I always feel a bit sad when I see them hanging there…
Bargains at Paddys Markets
I love cooking Thai because the flavours are so clean and fresh, even NB commented on the super-healthy-factor! I also love that I can make a delicious dinner in under an hour that didn’t break the student budget! You know what this means Blushers?! There’s change to buy a crisp Margaret River semillon viognier and time to sit down and enjoy it!
The following meals evolved from one of those make-up as you go along kind of feelings, so take them as guidelines and feel free to makes changes at the whim of your belly and your crisper!
Shredded Duck Salad
Julienne 1 large carrot (I’m sticking with my carrot diet, I promise! This is just like a nicotine patch), 1 red capsicum and 1 large cucumber. Finely slice 1/4 chinese red cabbage, a large handful of snow peas and a bunch of asparagus. Toss in a large bowl with half a packet of bean sprouts, 1 bunch chopped coriander and 1/2 bunch chopped mint.
Shred 1/2 a BBQ’d chinese duck and add to salad (if you’ve been keeping the duck in the fridge, take it out at least 40 minutes before to come to room temperature. Optionally you can toss the meat in a wok over very high heat to warm through).
Make a dressing of equal parts lime juice (plus one extra lime to serve) and fish sauce, a dash of sesame oil and a spoonful of brown sugar. Add 1 long red chilli, sliced (deseeded for less heat) and 1 clove garlic, crushed.
Toss salad with dressing and serve with lime wedges.
Peel and devein 6 large green prawns, keeping the tail. In 3 separate bowls prepare:
1. 1/3 cup plain flour
2. 1 egg, lightly beaten
3. 1/2 cup shredded coconut
Dip prawns in flour, then egg, then coconut and thread onto skewers and place on a baking paper lined tray. Preheat oven to 180°C and cook prawns for 8 minutes or until cooked through. Serve with a dipping sauce of sweet-chilli and lime.
Thai chicken drumsticks
In a large bowl, combine 2 tablespoons curry paste (red, green or yellow to your preference), 100ml coconut milk, 1/2 bunch coriander chopped , 1 clove garlic crushed and 1 small thumb of ginger grated. Squeeze in the juice of 1 lime. Add 6 chicken drumsticks or lovely legs and marinate in the fridge for an hour. Remove chicken from marinade. Heat a chargrill pan over medium-high heat and fry chicken skin side down until it begins to crisp. Turn heat to low, cover the pan with foil and cook for another 5-10 minutes or until cooked through.