APPETISERS

THAI SNACK- TASTE BOMB!
mien kaam

12 spinach leaves
(or wild pepper leaves if you are really lucky) shallots - sliced in small cubes
ginger - sliced in small cubes
peanuts - roasted
lime - sliced in small cubes with skin
dried shrimp
fresh coconut meat - thinly sliced or grated, dry fried
small chillis - sliced

Sauce:
Thin honey

Cut equal amounts of all ingredients, (you don´t need so much
chilli) nice if you put all ingredients in smal bowls or make separate baskets.

Put small amounts of every ingredients in a spinach leaf that you form as a small basket, and put the whole filled leaf in your mouth - WOW!

Serves 4

FRIED SHRIMP WON TON
goong hom pa

8 shrimps - peeled and devined
8 won ton wrappers
1/2 ts ground pepper
1 ts coriander root - finley chopped
1 tbs garlic - chopped
pinch of salt

Marinate shrimp with all the ingredients 10 min.
Roll shrimp in won ton wrapper
enclose sides with a little water.
Deep fry on medium heat until
golden brown.
Dip in the sweet chili sauce

Sauce
Sweet chilli sauce
(This is one of the few sauces that is great to buy ready made from the store!)

Serves 4

STEAMED MUSSEL IN THAI HERBS
hoi ma lang pu ob takrai

1 kg mussels, scrubbed,
beards removed
2 stems lemon grass – crushed and chopped 5 cm
10 kaffir lime leaves
8 slices galangal
30 basil leaves
1 ts ground pepper
4 coriander roots - finely chopped
4 shallots - crushed
8 cloves garlic - crushed
4 tbs dry white wine or vermouth
2 tbs soya sauce
1 tbs oyster sauce
1,5 tbs sugar
100 ml stock

Combine everything in a pot, except white wine. Bring to a boil and when all the mussels are open
add the vermouth, boil another 2 min.
Serve with rice and dip the mussels in spicy seafood sauce

Spicy seafood sauce

5 cloves garlic
4 small chillies
2 coriander roots
6 tbs lime juice
6 tbs fish sauce
pinch of salt
1/ 2 tbs sugar

Process ingredients in blender only until chunky

Serves 6

FRIED SPRING ROLLS w/ 2 dips
poh pia

25 spring roll pastry sheets
40 gr glass noodle
250 gr bean sprout
10 dried shitake mushroom
1 carrot – julienne sliced
10 spring onion chopped
3 tbs oil
1 tbs chopped garlic
2 chopped coriander roots
1 ts ground pepper
1,5 tbs oyster saus
1 tbs soya sauce
1 ts sesame oil
3,5 tbs sugar
(3 tbs stock)
oil for deep fry

Soak mushrooms in water 30 min.
Soak glass noodle in water 15 min, drain and chop
Stir fry garlic, coriander roots until it becomes aromatic.
Add vegetables, noodles, sauses. Add extra stock if too dry
Add spring onions. Cool

Place approx. 2 tbs of mixture on top corner of each pastry sheet, brush edges with blended cornflower and water. Roll half way and then fold sides inwards. Roll to enclose filling.

Deep fry unitl golden brown

Sweet & sour cucumber dip

60 ml vinegar
3 tbs sugar
pinch of salt
1 cucumber, diced
2 large fresh red chilli - chopped
1 tbs shallots - chopped
coriander for garnish

Boil vinegar, sugar, and salt until sugar desolves. Cool. Add the the rest of the ingredients. Let marinate for appr. 15 min.
When you serve drain off the liquid from the vegatables

Sweet chilli sauce
This is one of the few sauces that is great to buy ready made from the store!