Thai Stir-Fried
Garlic Chicken
INGREDIENTS:
Vegetable oil (or olive oil) ………………………………2 tbsp
Garlic (chopped) …………………………………………2 cloves
Red chilli (chopped) ……………………………………..1
Red and yellow peppers (julienned)…………………….1/2 each
Chicken breast…………………………………………..250 gms
Basil leaves (chopped)……………………………………4
Oyster sauce………………………………………………1 tbsp
Soya sauce…………………………………………………1 tsp
METHOD:
Take a pan and heat oil in it, add garlic and red chilli. Sauté well for three or four minutes. Then add the peppers and chicken along with the chopped basil. Sauté for 15 or 20 minutes more.
Put in the oyster sauce and soya sauce and add a little water. Sprinkle the basil leaves. Serve with rice.
TIP:
Garnish on the side with a tomato flower. It can be made by slicing the tomato into thin wedges and arranging them like petals.
Thai stir fry
STIR-FRIED TIGER PRAWNS WITH
LEMONGRASS, ROCK SALT AND CHILLIES
INGREDIENTS:
Olive oil or cooking oil ………………………………………10 ml
Tiger prawns or king prawns ……………………………… 4 pieces
Lemongrass ………………………………………………. 6 stalks
Green chillies (chopped) ………………………………… 15 gms
Garlic …………………………………………………. 4-5 cloves
Black pepper powder ……………………………….. 5 gms
Rock salt …………………………………………... 10 gms
METHOD:
Heat 5 ml oil in a pan and stir-fry the prawns for about five minutes. Smash the lemongrass and green chillies till almost flat. Heat the remaining oil in a wok and sauté the garlic.
Add the lemongrass and green chillies and continue to sauté.
Lastly add the prawns and sprinkle the black pepper powder and salt. Serve warm.
TIP:
A quick garnish would be a sprinkle of carrot juliennes, black sesame seeds and green chillies with lemongrass.
