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Cooking Together Thai Recipes – Spring Rolls; Chilli Fish;

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We hoped you enjoyed cooking together. If you have any questions for chef please do ask and we’ll get back to you as soon as possible.

You Cooked:

Starter: Spring Rolls with Sweet Chilli Sauce;

Main: Chilli Fish with Garlic Sauce or Crispy Tofu with Sweet Chilli Sauce and Stir Fried vegetables;

Dessert: Lemon Posset;

Vegetable spring roll

Ingredients

  • 300 g spring roll sheets
  • 25 grams glass noodles (soak in water and chop)
  • 100g White cabbage sliced very finely
  • 50 g bean spout
  • 100 g leeks finely sliced
  • 1 small carrot finely sliced
  • 2 clove garlic crushed and chopped
  • 1 tbsp light soy sauce
  • 2 tbsp cooking oil
  • Vegetable oil to fry the spring rolls in.
  •  

Method

  • Heat cooking oil and cook garlic until it is aromatic, then add all the other ingredients
  • Cook until dry and set aside to cool.
  • Cut spring roll sheet to size
  • Add a spoonful of vegetable mixture to the sheet so you can roll into shape tucking in the edges as you go. Seal with flour and water.
  •  

Sweet Chilli Sauce

Ingredients

  •  900mls of white vinegar
     900g caster sugar
     4 tbsp salt
     6 whole garlic cloves
     5 chillis

Method

  • Put all the ingredients in a pan and simmer. It should become lovely and gloopy!
    This will last in a clean bottle in the fridge for weeks!

Deep Fried Fish with Chilli Garlic

Ingredients – serves 2:

  • – 300 Grams white firm fish fillet
  • – 2 teaspoon fish sauce
  • – Rice flour
  • – 0il for shallow frying

Sauce Ingredients:

  • – 1 tablespoon cooking oil
  • – 3 clove chopped garlic
  • – 2 large red chilli
  • – 2 shallots
  • – 1 coriander root
  • – 2 tablespoon tamarind sauce
  • – 4 tablespoon palm sugar
  • – 1 tablespoon fish sauce

Method:

  1. Pat dry the fish marinade with the fish sauce for 5 minutes.

  2. Heat the oil in a deep pan coat the fish with the rice flour and gently fry until crispy brown and set aside.

  3. Remove seed from the chilli crush in a mortar pestle with the garlic shallots and coriander take care not to splash your face or eyes.

  4. Heat the oil fry this chilli mix until you can smell aroma or you sneeze uncontrollably.

  5. Mix the sugar with 2 tablespoons o0f water and add to the pan with the tamarind juice and fish sauce.

  6. Place the warm cooked fish in a shallow dish or platter and cover with the sauce and serve.

Crispy Tofu with Sweet Chilli Sauce

Ingredients:

  • – 300 grams firm bean curd
  • – 3 tablespoon cooing oil to be used throughout cooking method
  • – 2 birds eye chilli
  • – 1 seedless red chilli
  • – ¼ teaspoon salt
  • – 3 clove garlic
  • – 2 teaspoon coriander root
  • – 1 and ½ tablespoon sugar
  • – 1 sliced shallot
  • – 1 and ½ tablespoon soy sauce
  • – 4 tablespoon water
  • –  garnish
  • – 1 large red chilli
  • – thai basil
  • – fresh coriander

Method:

  1. pat dry the beancurd and cut into chunks then scour the top surface and fry in hot oil till golden brown and crispy (for about 4 minutes) set aside.
  2.  
  3. mix the chilli salt garlic coriander root shallot in a food processor or chop by hand.
  4.  
  5. heat about I tablespoon of the oil and fry chilli mix until you can smell aroma then add water soy sauce and sugar simmer to reduce.
  6.  
  7. add the fried bean curd making sure it becomes coated with mixture

Vegetable stir fry

Mushroom, Carrot, Chineses leaf, Mange Tout – Toss all in a hot pan with a little oil for 3-4 mins

Lemon Posset

Ingredients – Serves 3-4:

  • – 300ml of double cream
  • – 60g caster sugar
  • – 1 juicy lemon

Method:

  1. Squeeze the lemon.
  2.  
  3. Bring the cream and sugar to the boil (careful it should just boil but not boil over). Once you see it boil – stay there and boil for exactly 3 minutes.
  4.  
  5. Take the pan off the heat and whisk in the lemon juice.
  6.  
  7. Strain this into a jug and leave to cool for 20minutes.
  8.  
  9. If you wish to put a crumbled biscuit in the bottom of the receptacle – this is the time to do it. If not gently pour the cream into the glasses.
  10.  
  11. Refrigerate for 6 hours minimum.
  12.  
  13. Serve with fruit and edible flowers

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