I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Monday, 13 June 2016

Ginger and Lime Prawns กุ้งผัดเปรี้ยว



Ginger and Lime Prawns กุ้งผัดเปรี้ยว

A very restrained recipe (by my standards) to let the prawns shine. This dish has it all, sweet juicy prawns against the zesty lime juice and crunch and texture is provided by the ginger and roasted peanuts. Prawns are delicious and the ultimate fast food, they literally take minutes to cook. A bowlful of tropical sunshine to brighten up a rainy day.

Serves 2.

Preparation:
200g shelled prawns. 
Dry roast 2tbsp peanuts.
Cut 4cm ginger into matchsticks.
Finely chopped 2 garlic cloves.
Slice 3 spring onions.
Slice 3 chillies (adjust according to your taste).
Juice of 1/2 lime.

In a large wok, on high heat, with a tablespoon of oil, fry
-ginger and garlic,
Cook, stirring, for around 20 seconds, add
-prawns 
-1/2tsp sea salt.
Stir fry until almost cooked through, add
-chillies,
-spring onions,
-peanuts.
When the prawns are cooked, taste and adjust the seasoning.
You may need more lime juice or salt.

Serve with rice.
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