Thai Mussels Prawns Recipes

Steps:

• In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar. Stir to dissolve sugar and curry paste and bring to a boil over high heat. Boil for 2 minutes then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
• Remove from the heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.

Steps:

• To prepare the sauce, simmer the chicken broth, onion, ginger, lemon grass, lime leaves, and lime juice together until the liquid is reduced by half. Then, add fish sauce, coconut milk, curry paste, and paprika; cook for 10 minutes.
• Season the rice flour with salt and pepper, lightly dredge the shrimp in the flour; tap off excess. Heat peanut oil in a skillet until very hot. Add the coated shrimp to the hot oil and cook about 2 minutes each side. Add the mussels, asparagus tips, and shiitakes. Cook for 2 minutes just until heated through. Strain the sauce over the shellfish and vegetables. Poach the Udon noodles in hot salted water, drain and place in a warm bowl. Add the shellfish sauce. Top with pea tendrils, herbs, cashews, and sprouts.

Steps:

• Tip all the chopped ingredients into a bowl, add the olive oil along with the lime zest and juice and mix well. Set aside for 30 minutes to allow the flavours to mingle.
• To make fragrant Thai prawns, remove heads and peel shells from 20 raw king prawns but leave tail sections on. Toss in the marinade and cook on a really hot barbecue for 45 seconds on each side until they turn from grey-blue to pink.

Steps:

• Heat grill to high. Heat the oil in a heavy Dutch oven on the grates of the grill until shimmering. Add the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking. Add the mussels, cover the pot, and let steam until opened. During the last minute of cooking, add the cilantro and basil. Serve from Dutch oven into individual bowls, discarding the lemongrass.

Steps:

• Thoroughly scrub mussels and remove beards.
• Heat oil in a wok, stir-fry shallots, garlic, ginger, chili and turmeric, until mixture is fragrant.
• Add ketjap manis, water, stock, bring to the boil.
• Add mussels and prawns, reduce heat, simmer covered, about 5 Min's or until mussels open (discard any that don't.).
• Add lime juice, sprouts and parsley, cook a couple Min's until sprouts are just tender but still have a great crunch.
• Stir in coriander.
• To Serve: Either place in large serving bowl and sprinkle with the extra coriander or divide among 4 individual serving bowls and sprinkle each with coriander.
• Don't forget to put a large bowl on the table for shells.

Steps:

• Heat the oil in a medium saucepan. Tip in the onion and ginger, then cook for a few mins until softened. Stir in the curry paste, then cook for 1 min more. Pour over the chopped tomatoes and coconut cream. Bring to the boil, then leave to simmer for 5 mins, adding a little boiling water if the mixture gets too thick.
• Tip in the prawns, then cook for 5-10 mins more, depending on how large they are. Serve alongside some plain rice and sprinkle with a little chopped coriander, if you like.

Steps:

• Heat peanut oil in a 12" skillet on Med heat. Add sesame oil, onions, pepper, carrots and sauté about 5 minutes.
• Add squash and zucchini and sauté another 2-3 minutes.
• Add garlic and cook 30 seconds.
• Add curry paste, curry powder, cumin and kaffir leaves or lime zest and stir to combine.
• Add fish sauce and brown sugar and stir to combine.
• Stir in coconut milk and bring to a boil.
• Lower the heat and simmer for 5 minutes.
• Add the seafood, cover, and cook, shake the pan occasionally. Cook until the mussels are open if you are using them, discard any that have not opened. If you are using shrimp cook until they turn pink. If using fish, cook until fish easily flakes.
• Stir in 1/4 cilantro and remove from heat.
• Allow to sit for about 1 minute. Spoon over rice or ladle into bowls and garnish with remaining cilantro.
• Serve with lime wedges.

Steps:

• Heat the oil in a wok or large saucepan. Add the shallot and garlic, and stir-fry for 1-2 mins. Add the curry paste, coconut cream and 50ml water, and bubble for 2 mins.
• Add the sugar snap peas and cook for 1-2 mins until just beginning to soften. Add the prawns, soy sauce and lemon juice and heat through. Stir in the coriander and serve straight away with noodles.