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Street Food of the World – Recipes

Our Cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home.

You Cooked:

  • Stuffed Paratha
  • Vietnamese Summer Rolls with prawns
  • Red Pepper & Mozzarella Arancini
  • Thai fishcakes with sweet chilli sauce

Stuffed Paratha

This will make 4 small breads, ideal for 2 people

Ingredients – Paratha Dough

  • . 100g atta flour (wholemeal  if you can’t get atta)
  • . 100g madia flour (plain  if you can’t get madia) – plus extra for dusting
  • . Water

Ingredients – Gluten Free Dough

  • ½ cup almond flour or coconut flour
  • ½ cup of tapioca flour or arrowroot flour
  • 1 cup coconut milk, canned and full fat
  • 1 teaspoon salt, to taste
  • Pomace oil to fry


  1. 1. In a large bowl, mix the 2 flours, then gradually add water, mixing with a spoon.  The mixture will come together in a ball, you are looking for a soft dough.  Then take the mixture in your hands and knead for about 5 minutes.
  2. 2. Split into 4 balls of equal size and set aside.

Method – Gluten Free Dough

  1. ½ cup almond flour or coconut flour
  2. ½ cup of tapioca flour or arrowroot flour
  3. 1 cup coconut milk, canned and full fat
  4. 1 teaspoon salt, to taste
  5. Pomace oil to fry

Ingredients Paratha filling

Paratha Spice Mix

  1. . Tsp of coriander, cumin, ginger powder
  2. . Fresh Green Chilli – finely diced
  3. . Fresh Coriander – chopped
  4. . 200g Tinned or Frozen Peas
  5. . 1 spring onion – chopped


  1. 1. In a bowl, smash up the peas with a spoon, mix all ingredients together

Assemble the stuffed paratha:

  1. 1. Sprinkle some flour on board or work surface
  2. 2. Roll out 2 of your balls of dough until size of small saucer – if you don’t have a rolling pin, use wine bottle or can!
  3. 3. Add tablespoon of your pea mix to the centre, fold sides over to enclose the mixture.   Flatten with your hand or with the rolling pin to about ½ centimetre thick – some of the filling may poke through – don’t worry!

To Cook

  1. 1. Heat frying pan on medium heat, add the stuffed paratha and cook, there will be some charring on each side of the paratha.  Cook both sides for about 2 minutes
  2. 2. For the plain paratha, repeat above…you want it to remain soft rather than crisp up. 
  3. 3. Drizzle melted butter or ghee over the breads and serve

Vietnamese Spring Rolls with prawns

Ingredients: serves 2

  • – 300 grams cooked prawns
  • – 1 shallot
  • – Handful rice vermicelli
  • – 4 sheets of rice paper
  • – seasonal salad ingredients such as: mint, thai basil, beansprout, carrot.


  1. Cook the rice vermicelli as per packet instructions.
  3. Lay out the rice paper sheets place a line of salad ingredients and vermicelli at one end roll once then lay a line of prawn alongside then roll the sheet into a spring roll
  4. Serve with dipping sauce.

For the dipping sauce

  • 6 tablespoons soy sauce
  • 3 tablespoons rice vinegar or black vinegar
  • A few drops of sesame or chilli oil.
Mix together in a small bowl

Red Pepper & Mozzarella Arancini

Ingredients: Serves 2

  • – 500g Risotto rice per person, pre cooked and chilled thoroughly

  • – 1/2 bulb of mozzarella, torn into pieces
  • – 1 roasted red pepper (could be from jar), sliced
  • – 1 egg
  • – Bowl of plain flour
  • – Bowl of breadcrumbs
  • – Vegetable oil for frying
  • – Parsley, handful chopped
  • – Lemon zest


  1. Form a rough ball out of risotto rice, about 3cm big.
  3. Flatten the ball, stuff with red pepper and mozzarella, turn into a ball again, neater this time, carry on with the rest of the rice.
  5. Get a 3 separate mixing bowl ready, place flour in the first, beaten egg in the second and breadcrumbs in third.
  7. Dip your risotto balls in the same order, coating the arancini without any uncoated patches.
  9. Heat up enough oil to cover arancini halfway on medium-high heat and fry until golden.
  11. If you made larger balls of rice you might need to place them through the oven on 180C for 5 minutes to melt the cheese in the centre.


Ingredients – Serves 4:

  • – oil 1tbsp
  • – butter 50g
  • – parmesan grated 50g
  • – garlic 3 cloves, crushed
  • – onion 1, finely chopped
  • – risotto rice 300g
  • – white wine 150ml
  • – vegetable stock 1-2 litre, hot (amount of liquid depends on how fast you cook your rice/gas hob vs induction hob etc)
  • – sprig of thyme
  • – tbsp of mascarpone (optional)


  1. Add oil in a saucepan and cook the onion and garlic with some seasoning for 5 minutes until soft. Add thyme, tip in the rice and stir until every grain is coated, then pour in the wine and bubble for 5 minutes. Add the stock a ladle at a time, while stirring, only adding more once the previous batch has been absorbed.
  3. Once the rice is cooked, stir through the butter and parmesan, and mascarpone (if using).


Roasted red pepper and mascarpone sauce

Ingredients – Serves 2:

  • – 1 can of chopped tomatoes
  • – 1 clove garlic, roughly chopped
  • – 1 red chilli, de-seeded and chopped
  • – Salt & Pepper
  • – 1 Banana Shallot, finely diced
  • – 100g of roasted red pepper, sliced
  • – 2 tbsp of mascarpone
  • – 1 teaspoon sugar
  • – Sprig Thyme – stalks removed
  • – Teaspoon of olive oil
  • – Lemon – squeeze.
  • – Splash of oil for cooking


  1. Heat a non-stick saucepan on medium heat, add oil, sauté shallot for a couple of minutes. Add garlic and cook for 30 seconds longer. Add all the other ingredients, leaving the mascarpone for the end, just fold it through before serving.
  3. Simmer the sauce for at least 15 minutes, correct the seasoning, garnish with freshly chopped basil or parsley.

Thai Fish Cakes

Ingredients -serves 2

  • 300 grams of fresh Coley
  • 50 grams of red curry paste
  • ¼  cup fine bean sliced.
  • 5 Kaffir lime leaf finely shredded.
  • Cooking oil 1 pint or enough to cook the cakes you have prepared.
  • 1 tablespoon fish sauce (Nam Pla).


  1. Blend the fish egg and the curry paste well either in a mincer or mortise and pestle until firm
  3. Add the fish sauce. Mix well adding the fine bean and kaffir lime leaf.
  5. Heat the cooking oil until medium hot. Taking some fish mixture make into a ball then flatten slightly in your hands. Place in the hot oil one at a time. Deep fry until golden.

Serve with sweet chilli sauce.

Sweet Chilli Sauce


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


  • 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!

Red Curry Paste


  • – 49g Long Dry Chilli
  • – 40g Galangal
  • – 40g Lemon Grass
  • – 40g Shallots
  • – 40g Garlic
  • – 10g Kafer Lime Skin
  • – 20g Shrimp Paste
  • – 150ml Water


  1. Blend all ingredients.

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Sweet Chilli Sauce


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


  • 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!