From Episode 179: Mandy's Menu

Tom Yum Kung (Hot & Sour Soup with Shrimp)

Serves 4

Ingredients:

1 tablespoon/15 ml peanut oil
20 uncooked medium shrimp with heads attached (about 12 ounces/350 g total), peeled and deveined, shells and heads reserved
3½ ounces/100 g galangal, peeled and thinly sliced
3½ ounces/100 g fresh ginger, peeled and thinly sliced
2 stalks fresh lemongrass, thinly sliced crosswise
8 cups/2 liters fish stock or chicken stock
5 ounces/140 g oyster mushrooms, stemmed and thinly sliced
2 green onions, thinly sliced crosswise
5 Thai chilies, very thinly sliced crosswise
5 kaffir lime leaves
3 tablespoons/45 ml Thai fish sauce
1 lime, juice only
4 sprigs fresh cilantro
2 sprigs fresh mint

Method:

Place a heavy-based large saucepan over a medium to high heat. Drizzle the peanut oil over the hot pan then add the reserved shrimp heads and shells.

Sauté and crush the shells and heads with a spoon for about 5 minutes or until the shells begin to stick to the pan. Add the galangal, ginger and half of the lemongrass and continue to cook 2 minutes longer.  Add the stock and stir to scrape up any bits stuck to the bottom of the pan. Boil the stock for 10 minutes.

Strain the stock through a fine-meshed strainer and into another large saucepan, discarding all the solids remaining in the strainer. Bring the shrimp broth to a gentle simmer over a medium heat. Add the remaining lemongrass, the mushrooms, green onions, chilies, kaffir lime leaves, Thai fish sauce and lime juice.

Simmer for 5 minutes or until the mushrooms are tender. Add the shrimp and continue to simmer for 1 to 2 minutes or just until the shrimp are firm and pink. Divide the soup among 4 serving bowls, garnish with the cilantro and mint leaves and serve.

Crispy Whole Snapper

Serves 4

Ingredients:

For the fish:

Two 1½-pound/700-g whole red snapper, cleaned and scaled
One 1-inch/2.5-cm piece fresh galangal, peeled and sliced
One 1-inch/2.5-cm piece fresh ginger, peeled and sliced
2 garlic cloves, peeled and sliced
Salt
All purpose flour, for dusting
Peanut or vegetable oil, for deep frying

For the green beans:

12 ounces/340 g Chinese green beans, cut crosswise into 2-inch/5-cm pieces
3 tablespoons/40 g palm sugar
¼ cup/55 ml water
3 tablespoons/45 ml Thai fish sauce
3 Thai chilies, finely chopped
3 green onions, thinly sliced on the bias

Method:

To prepare the fish:

Using a sharp knife, score fish on each side in a criss-cross manner to make diagonal slits. Gently rub the galangal, ginger and garlic over the fish and allow to marinade in the refrigerator for 45 minutes. Remove the fish from refrigerator and discard the galangal, ginger and garlic.

Sprinkle the fish with salt then dust the fish with the flour. Pour enough oil into a large wok to come halfway up the sides, then heat the oil over medium to high heat.

Slowly lower one of the fish into the hot oil and fry for 5 to 7 minutes or until it is just cooked through and crisp and golden.  Carefully remove the fish from the oil and transfer it to a plate lined with paper towels to absorb the excess oil. Repeat with the remaining fish.

Meanwhile, to prepare the green beans:

Cook the green beans in a saucepan of boiling water for 3 to 5 minutes or until they are bright green and crisp-tender. Strain the beans from the boiling water and set them aside on a plate.

Set a heavy-based large sauté pan over a medium heat. Sprinkle the sugar over the hot pan and cook until it is partially melted.  Add the water, fish sauce and chilies to the melted sugar and stir until the sugar dissolves.  Add the green beans to the sauce and cook for 2 to 3 minutes, tossing often, or until the sauce thickens slightly. Toss the green bean mixture with the green onions.

To serve:

Transfer the green bean mixture to 2 large serving platters. Place one whole fried fish atop the green bean mixture on each platter and serve.

Coconut Cocktail

Serves 1

Ingredients:
1 cup/120 g ice cubes (about 6)
1/2 cup/115 g crushed fresh pineapple
1/3 cup/80 ml fresh coconut water
1/3 cup/80 ml light rum

Method:

Combine the ice, pineapple, coconut water and rum in a blender. Blend on high speed for 30 seconds or until icy. Strain into a glass and serve with a straw.