Imagine…. The tang on Tom Yum, egg noodles, Shrimps and ONE POT DINNER 😀
Yes it is my one pot, lazy or easy dinner which is loved by my whole family ❤
- 300gms tailed, cleaned prawns/ shelled prawns
- 2 Thai chillies (red)
- 5 cups water
- 6 – 8 mushrooms (cut into halves or quarters)
- 1 small shallot (diced)
- 1 tomato (diced)
- 1 stalk lemongrass (cut into chunks)
- 4 – 5 Kafir lime leaves
- 3 – 4 slices of Galangal
- 4 – 5 sprigs of coriander
- 4 tbspns store bought Tom Yum chilli paste or 6 – 8 red dried chillies (soaked in ¼ cup soy bean oil & ¼ cup lime juice overnight) (crushed into paste)
- 2 packets of plain Ramen (without the spice sachet)/ 2 serves of egg noodles (see the picture below)
- Put everything except for the chilli paste, coriander & prawns in a pot and let it boil for 20 minutes. Add shrimp, chilli paste & noodles and cook for further 10 minutes or until the shrimp is cooked.
- Pour it in the serving pot and serve with few sprigs of fresh coriander.
Chicken wontons are amazing….. all the Asian countries have their own version of it. From China to Nepal this dish has many variations and names, e.g., momos or dumplings. It is a crowd pleaser, a hit on the table and something which is liked by all. The refreshing ginger gives it a zesty flavour and the sauce mentioned below perfectly complements it with the flavour of onion & sweet n sour sauces……
- 24 to 30 wonton sheets (I prefer buying from the store rathe than making it myself because I don’t consider myself too much of a pastry chef plus I am lazy and try to avoid this type of hassle)
- Oil for deep frying
- Some warm water to seal the edges
- 1 chicken breast or 250 to 300 gm chicken mince
- 2 stalks of green onion (finely chopped)
- 2 small Thai green chillies (finely chopped)
- ¼ cup finely chopped or coarsely grated ginger
- Salt & black pepper to taste
- ½ tspn chicken salt
- 1 egg
- 2 tbspns dark soy sauce (thick one)
- 2 tbspns sesame oil
- In a mixing bowl, combine all the ingredients given for filling and mix it into a sticky paste.
- Now place a tspn of this mixture on the wonton sheet and fold it into a triangle and then join the two opposite corners of the triangle to each other on the back side. Use warm water to seal the egdes.
- Once all the sheets are done and the chicken mixture is finished and the wontons are made, refrigerate them for goof 30 minutes.
- Heat oil to 180 degrees Celsius and fry wontons until they are golden and crispy which will approximately take 5 to 7 minutes on medium heat.
- Take out on the wire rack (I say wire rack because paper towel or a normal plate will make the skin soggy) and arrange them onto your serving platter.
A perfectly complementing wonton sauce ❤ it is flavorsome & sweet n sour….. goes perfectly with mild wontons 🙂
- 2 tbspns olive oil
- ½ brown onion, chopped
- 2 thai chillies, chopped
- 2 cloves garlic, crushed
- 2 onion part of spring onions, crushed with garlic
- ½ tspn red chilli flakes
- ¼ cup vinegar
- ½ cup ketchup
- 2 tbspns dark thick soy sauce
- 2 tspns packed brown sugar
- A pinch of salt
- Heat oil in a sauce pan and saute onions until they are translucent. Then add garlic, chillies and spring onions and fry for another minute.
- Add all the sauces and the sugar and let it reduce for 2 – 3 minutes.
- Serve hot with hot wontons.
If you have got everything prepared, this recipe takes less than 7 minutes to cook perfect Shrimp Fried Rice, of course Thai style. What makes Thai fried rice different from other Asian fried rice is the onions we put in the beginning, Thai sweet chilli sauce to give it a bit of sweetness and the chilli paste which is made in a special way. In Bangkok, I like Shrimp fried rice from 2 places,
1. Mango Tree Restaurant at Suvarnabhumi International Airport and
2. Took Lae Dee food KIOSK at food town near Sukhmvit Road. Now the best things about this KIOSK are it is 24/7, always full, cheap, have all day breakfast and they cook live in front of you using quality fresh ingredients. So the cooking and cutting station is in the middle and it is surrounded by an oval shaped common table with hi chairs for customers. everything is cooked live and served directly from the wok. So I saw the lady making my order and from there I got this recipe which I am sharing with you.
- 2 cups Boiled thai jasmine rice (refrigerated for 1 hr atleast)
- 1 carrot cut into mini dices
- 3 spring onions (green part, chopped)
- ½ onion (sliced)
- 2 eggs, whisked
- ¾ cup boiled peas
- 200 gms raw, peeled shrimps
- 1 tbspn vinegar
- 3 tbspns soy sauce
- Chilli paste (1tbspn red chilli flakes, 1 tbspn oil, 1 tbspn vinegar – mixed together for 1 hr)
- 1 tbspn thai sweet chilli sauce
- 4 tbspns cooking oil, 1 tbspn sesame oil
- Salt and pepper to season
- Heat oil in a wok and add prawns and onion, cook until they are translucent and add whisked eggs and cook until they are scrambled and 80% cooked.
- Now add all the veggies (except spring onion) and stir fry. Add rice, salt, pepper and all the sauces and stir fry on high flame until the rice gets caramelized. Throw in some spring onion and serve.