Thai night

We’re having friends over for dinner tonight and I know they love Thai food.  For appetizers, I made the Thai lettuce wraps (one of our favorites and a good appetizer for a small group – it’s messy for a large group).  We’re having steak salad and Keith pointed out that there wouldn’t be a starch and asked for some fried rice as a side.  Since we’re going to use this for leftovers Tuesday, I was happy to oblige.

Thai lettuce wraps

  • 1 clove garlic, minced
  • 1 shallot, minced
  • 1 stalk lemongrass, minced
  • 1 TB canola oil
  • 2 tsp minced ginger
  • 1 pound ground chicken
  • Thai soy sauce
  • fish sauce
  • 1 Kaffier lime leaf, minced
  • basil leaves
  • mint leaves
  • cashews
  • iceberg lettuce, torn into leaf “cups”

Heat the canola oil over medium heat in a nonstick pan.  Add garlic and shallot and cook, stirring until light brown.  Add lemongrass and ginger and stir to combine.  Add chicken and cook stirring until chicken is cooked through and browned.  Add soy sauce and fish sauce to taste and then minced lime leaf.  Serve chicken in a bowl along with lettuce, mint and bail leaves and cashews.

To eat, fill a lettuce “cup” with chicken and top with a basil leaf, a mint leaf and a cashew.  Roll up the lettuce and pop into your mouth.  Enjoy!

Thai steak salad

Steak

  • sirloin steak
  • 1 TB chopped lemongrass
  • 1 tsp black peppercorns
  • Thai thin soy sauce

Dressing

  • juice of 3 limes
  • 2 TB fish sauce
  • 2 TB water
  • 1 tsp sugar
  • 1 tsp toasted Thai chili powder
  • 2 TB chopped lemongrass

Salad

  • Romaine lettuce
  • mint leaves
  • parsley
  • toasted sticky rice powder (this is probably the point where you are losing interest)  🙂

Pound lemongrass and peppercorns into a paste and add soy sauce.  Rub into steak until it’s well coated.  Refrigerate for 30 minutes to 1 hour.  Grill steak until medium heat and let rest for 5 minutes.  Carve thinly against the grain and serve on Romaine lettuce with dressing, thinly sliced shallots, herbs and sticky rice powder.

Shrimp fried rice

  • 2 TB sesame oil
  • 1 sweet onion minced
  • 1 clove garlic, minced
  • 2/3 pound shrimp, peeled, deveined and split lengthwise
  • 2 eggs, lightly beaten
  • 3 TB low sodium soy sauce
  • 1 cup leftover rice
  • 1 red pepper minced
  • 3 scallions, minced

Heat sesame oil in a wok over medium heat.  Add onion and garlic and saute until golden.  Add shrimp and cook until shrimp are just turning opaque.  Add soy sauce and when bubbling, add eggs and stir as eggs set.  Add rice and stir well to combine and adjust with additional sauce as needed.  Spoon onto serving plates and top each serving with minced scallion.

Shrimp fried rice

Anytime we have rice I’m happy to have leftovers.  They are easy to turn into a delicious fried rice dinner with pretty much anything else you have on hand or like.  We had some rice and I thought I’d make shrimp fried rice.  Here is what I did:

Shrimp fried rice

  • 2 TB sesame oil
  • 1 sweet onion minced
  • 1 clove garlic, minced
  • 2/3 pound shrimp, peeled, deveined and split lengthwise
  • 2 eggs, lightly beaten
  • 3 TB low sodium soy sauce
  • 1 cup leftover rice
  • 1 red pepper minced
  • 3 scallions, minced

Heat sesame oil in a wok over medium heat.  Add onion and garlic and saute until golden.  Add shrimp and cook until shrimp are just turning opaque.  Add soy sauce and when bubbling, add eggs and stir as eggs set.  Add rice and stir well to combine and adjust with additional sauce as needed.  Spoon onto serving plates and top each serving with minced scallion.  Serve with a slice of lime and squeeze lime juice onto rice.

 

IMG_3370

Shrimp fried rice

There was an article in the food section of the paper recently about fried rice.  They had a recipe for a steak fried rice.  I decided to adapt and use with shrimp.  I combined with the Thai stir fried rice with crabmeat that I’ve made in one of my Thai cooking classes.  I was a little heavy handed with the soy sauce which made the finished product saltier than we like.  My husband loved the rice in spite of the salt and we will definitely make again.  (We made leftover rice the other night in anticipation of this dinner and it is a great way to use leftover rice.  You could add whatever vegetables and/or protein you have on hand – asparagus, peas or carrots would be good and chicken or steak would be good in place of the shrimp.)

Shrimp fried rice

  • 1 – 2 TB canola oil
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1/4 cup light soy sauce
  • 1 tsp fish sauce
  • 1 tsp sugar
  • 2 eggs
  • 1 – 2 cups leftover rice
  • 2/3 lb shrimp, peeled and deveined
  • 1 red pepper, julienned
  • 2 scallions, sliced thin on the diagonal
  • 1 lime sliced

In a wok or heavy sauce pan, heat canola oil over medium heat.  Add onion and garlic and stir fry about 2 minutes until golden.  Add soy sauce, fish sauce and sugar and stir to combine.  Add egg – let set for about 45 seconds and then stir in vigorously.  Add rice and shrimp and stir so rice absorbs the sauce and shrimp is cooked.  Add pepper and scallions.  Serve with slices of lime.

Shrimp fried rice

Shrimp fried rice

Shrimp fried rice

Last week we made crab fried rice in the Thai class.  I liked it but I felt like the crab taste was lost.  I had leftover shrimp and we made extra rice when we fixed the shish kabob on  Friday.  This is pretty quick to fix and I think we’ll be making extra rice in the future so we can fix this – the rice really needs to be refrigerated at least overnight.  You could also add other vegetables (we decided that carrots, broccoli and snow peas would all be good choices.)  Here is what I made:

Shrimp fried rice

  • 1/3 lb of shrimp per person, peeled and deveined
  • about 3 cups of cooked rice, refrigerated at least overnight
  • 3 garlic cloves, minced
  • 2 – 3 TB Canola oil
  • 1 small yellow onion, minced
  • 1/2 tsp sugar
  • 1 red pepper, julienned
  • 2 eggs, beaten
  • 3 TB soy sauce
  • 1 tsp fish sauce
Heat a wok over medium high heat.  Add oil and garlic and saute until garlic turns yellow.  Add onion and cook 2 – 3 minutes more.  Add soy sauce, sugar and fish sauce.  Stir and when bubbly, add shrimp and beaten eggs.  Stir eggs so they scramble into the sauce.  Add rice and pepper (and other vegetables if desired).  Stir until rice absorbs sauce.
Serve.  Can top with chili sauce (2 – 3 small Thai chili peppers chopped with 1 clove garlic, combined with fish sauce, lime juice and sugar).