http://laythetable.com Recipes, cookery tips and reviews by Becs Rivett (becskr) Thu, 09 Sep 2010 19:01:23 +0000 en hourly 1 http://laythetable.com/savoury/quick-easy/thai-prawn-and-mussel-tom-yam-hot-sour-soup/ http://laythetable.com/savoury/quick-easy/thai-prawn-and-mussel-tom-yam-hot-sour-soup/#comments Tue, 18 May 2010 17:45:37 +0000 Becs http://laythetable.com/?p=497

This is one of my absolute favourite things to eat, plus it’s really healthy too. I learned to make this whilst I was travelling, at a little place called Pum’s on Kho Phi Phi island (famous for its satellite island which you may have seen on The Beach, and which was almost completely destroyed by the tsunami in 2004. If you ever get a chance to go there, please go and support the people whose lives were affected by this tragedy). This soup isn’t so much sour as zingy – make sure you use fresh kaffir lime leaves, it really does make a difference to the taste.

{Serves 2}

Ingredients

• 600ml boiling water
• 100g cooked mussels (shells removed)
• 8 cooked king prawns
• 4 birds eye chillies
• 1 stalk of lemon grass
• 4 kaffir karrif lime leaves
• 4 thai shallots (if you can’t find these, replace with ¼ onion)
• 4 slices galangal (if you can’t find this, replace with ginger)
• 4tbsp lemon juice
• 4tbsp fish sauce
• 2tbsp chilli paste
• 2tbsp sugar

Instructions

1. Add all the ingredients except the prawns and the mussels into a pan and bring to the boil. Simmer for two minutes.
2. Add in the prawns and mussels and simmer for 1 minute longer. You’re done! (Yes, it’s that simple!) Don’t eat anything except the shallots, prawns and mussels and serve with rice.

]]> http://laythetable.com/savoury/quick-easy/thai-prawn-and-mussel-tom-yam-hot-sour-soup/feed/ 2 http://laythetable.com/snacks/crispy-pork-and-prawn-wantons/ http://laythetable.com/snacks/crispy-pork-and-prawn-wantons/#comments Sun, 16 Aug 2009 21:58:06 +0000 Becs http://laythetable.com/?p=56

These make great snacks or starters, serve with sweet chilli sauce and soy sauce for dipping. These take a while to make, but it’s well worth the effort!

40mins – Prep time: 35 mins – Cooking time: 5 mins

Ingredients

• 250g pork mince
• 200g prawns
• 1 pack wanton wrappers for deep frying (about 30)
• 3 spring onions
• 4 water chestnuts
• 2cm fresh ginger
• 1/4tsp five spice
• 1tsp light soy sauce

Instructions

1. Put wanton wrappers on a plate and cover with a damp cloth to keep them moist.
2. Finely chop the spring onion and water chestnuts.
3. Peel the ginger and chop finely too
4. In a large bowl, mix together all the ingredients except for the wanton wrappers.
5. Peel a wanton wrapper from the block and brush a little water over it to moisten.
6. Using a teaspoon, spoon about 1 rounded spoonful onto the middle of the wanton wrapper.
7. Fold wrapper in half diagonally and seal edges.
8. To cook, heat a saucepan with about 4cm of oil in. Cook wantons in batches for about 3-4mins or until the wantons are golden.

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