Tom Yam Kung
2 tbsps. of Phrik Pao paste (I made my own, but you can buy it in most good Asian shops, see separate recipe)
3 diced Lemon, grass stems (I had some in the freezer)
3 whole lemon grass stems bruised.
2 tsps. of crushed, ground galangal.
8-10 Kafir Lime leaves
1 large shallot diced
3 cloves of garlic
1 tin of straw mushrooms cut in half
A sprig or two of Thai Basil
1 Tsp. of hot chilli powder
2 cloves of garlic
|Pounding the Phrik Pho|
|Peeling the prawns and frying the shells|
|Add the chopped lemon grass|
|Add the prawn shells|
of the fish stock, add the 3 diced lemon grass stems, the shrimp paste, the
fish sauce, the prawn shells, 2-3 tbsp. of your (or bought) Phrik Pao paste,
bring to the boil for 3 minutes, turn off the heat and allow to cool.|
|Add the Phrik Po paste|
Putting the soup together, strain the stock through a very fine sieve pressing it with a ladle or large spoon (I used a fish slice as it was lying handy), into the remaining fish stock. Chuck the residue.
A good teaspoon of prawn paste and 2 table spoons of Phrik Pao paste
|Marianne looking very Vietnamese like in her top.|
Kalle's Salmon Skewers and Linda's Thai Crab Cakes.
Served with a Cucumber Relish and a Chilli jam (from the Hairy Bikers), Kalle had made a Wasabi and Mayonnaise.
|The two kitchen aids beavering away|
|Kalle marinating the salmon kebabs before rolling in black and white sesame seeds|