thailand

FABULOUS pasta recipes

LINGUINE THAI PRAWN BALLS

1 (pts 375grams) Plain Linguini
200g green prawns, peeled and chopped
80g bean shoots
1 bunch coriander. Leaves and roots, roughly chopped
1 bunch basil, coarsely chopped
50 g peanuts, coarsely chopped
1 tablespoon grated ginger
2 kaffir lime leaves, finely chopped
4 El seafood curry paste
3 eggs from free-range
150g rice flour
Vegetable oil for frying

Method

Cook Plain Linguine insalted, boiling water al dente, drain, then. Place linguine in a large bowl. Add shrimp, bean sprouts, cilantro, basil, peanuts, ginger, lime leaves, curry paste and eggs.

Mix well with hands. Add rice flour in three stages, mixing thoroughly each time before more flour. Oil in deep pot to 160 degrees. Form mixture into small balls and deep fry in batches of 6 years. Gently rotate balls while they are frying. If Drain cooked through and golden brown, leave on absorbentPaper. Garnish with cilantro and serve with roasted chile jam as an appetizer or as hor'deurve served with toothpicks and roasted chilli jam dipping sauce.

Note: For more character to the Thai shrimp paste balls could replace the plain Linguine with Hot Chilli Linguine.

TANDOORI CHICKEN with coriander TAGLIATELLE

200 g chicken fillets
2 tonnes of tandoori paste marinade
2 t Shallots
1 clove garlic
½ t fresh chilli (optional)
½ cup freshCream
200 g Coriander Tagliatelle
Olive

Method

Blanch paste (10 minutes) in boiling water.

Refresh under cold water.

Slice the chicken, cut into thin strips. Marinate in Tandoori
Saute in hot olive oil then in bowl.

Aside Boil water (salt optional) Coriander tagliatelle and cook for 8 minutes or until al dente.

Heat a clean frying pan – Saute shallots, garlic and fresh chili.

Cream pasta and chicken cooked on the Federal Republic of Yugoslavia Addpan

Reduce and then serve.

Serves 2

Seafood & Hot Chilli SCALLOPS WITH LINGUINE

100 g scallops
150 grams of fish and seafood (mixed)
30 G Snow Peas
30 g English spinach
1 lime
1 clove garlic
1 t coriander
¼ Spanish onion finely chopped
¼ soy sauce
50 g butter
200 g Hot Chilli Linguine

Method

Gold Bellata Chilli Cook linguine pasta in boiling water (salted optional) for 8 minutes or until al dente.

Refresh under cold water.

With aFrying pan or wok – Spanish Saute onion and garlic.

Add scallops and seafood. Butter, lime juice and soy sauce.
Add peas, English spinach and coriander.

Place the hot chilli linguine into the ingredients and stir through.

Cook for 2 minutes and serve.

Serves 2

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