Tuesday, January 10, 2012

A Toast from Thailand!


Recipe: Thai Prawn Toast with Thai sweet chilly Sauce


Thai food is a relatively new addition to our favourites list.  It’s this fabulous Thai restaurant that we have in our neighbourhood that brought us close to the Thai cuisine.
I personally feel that the best part about their menu card is the appetizer list.


Though I do have a lot of favourites, the one item that I cannot do without is their very popular Prawn Toast.
With the very first bite into that crunchy, prawn coated crust, I was head over heels in love with it!!
Two of my greatest loves clubbed together …. Bread and prawns…. What more could I ask for?!
But the icing on the cake was this amazing sauce that was served along with the toasts, the Thai sweet chilly sauce.



Though the two make a mouth-watering combination I prefer having them individually….. First gorge on the toast and then lick up all the sauce J

THAI PRAWN TOAST & THAI SWEET CHILLY SAUCE.


Thai Prawn Toast




Ingredients

Prawns – ¼ kg cleaned and mashed into a paste
Garlic – 1 clove chopped finely
White pepper – ¼ tsp
Soy sauce – 1 tsp
Corn flour – 1 tsp
Salt to taste
Bread slices – 6 pieces
Oil – 2 tbsp

Preparation

Mix together all the ingredients, except the bread and oil, to make a paste.
Toast the bread slices and cut them into 2 halves.
Spread the prawn paste on one side of the toasted bread pieces.
Heat oil in a pan and when hot enough, drop the bread with the prawn-paste side faced down into the oil and cook until it turns light brown (takes less than 5 mins).

Use a slotted spoon to remove the fried bread pieces from the oil and drain off excess oil using tissue paper.
Serve hot with sweet chilly sauce.


Thai Sweet Chilly Sauce




Ingredients

Rice vinegar/white vinegar – ½ cup
Sugar – ½ cup +2 tbsp
Water – ¼ cup
Soy sauce – 3 tbsp
Garlic – 3 cloves minced
Dry red chillies crushed – 1 tbsp
Corn starch dissolved in 2-3 tbsp water – 1+1/2 tbsp

Preparation

Place all the ingredients except the cornstarch- water mixture in a pan and bring to boil.
Reduce the flame to medium and let it simmer for around 10 mins or until the quantity reduces to half.
Now add the cornstarch- water mixture and let the mixture simmer for a few more minutes.
Remove the sauce from flame and let it cool down completely before serving.

The prawn toast – sweet chilly sauce combo make a perfect appetizer as well a filling evening snack.

2 comments:

  1. yumm! kollamallo.. that is filling! i would love to eat this for lunch / dinner

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  2. :) thanks sarah...iam sure i'll enjoy this one 24/7

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