Thailand - Sesame-Crusted Chicken Strips With Sweet And Sour Lemon Dipping Sauce

Sesame-Crusted Chicken Strips With Sweet And Sour Lemon Dipping Sauce

Makes: 4 servings

Ingredients:

Marinade

-       1 tablespoon cornstarch

-       1 tablespoon fresh lemon juice

-       1 teaspoon soy sauce

-       1 pound chicken tenders or boneless skinless breasts

Sauce

-       1/3 cup water

-       1/3 cup fresh lemon juice

-       2 teaspoons packed brown sugar

-       1 teaspoon honey

-       1/2 teaspoon soy sauce

-       1/4 teaspoon white vinegar

-       1/4 teaspoon freshly grated ginger

-       Zest from 1 lemon

-       1 cup panko (Japanese-style bread crumbs)

-       3 tablespoons untoasted sesame seeds

-       1 egg, lightly beaten

-       Vegetable oil for deep-frying

-       1 1/2 tablespoons cornstarch dissolved in 2 tablespoons water

Directions:

-       Combine marinade ingredients in a bowl. If using chicken breast, cut crosswise into 1-inch strips.

-       Add chicken and stir to coat. Let stand for 15 minutes.

-       Combine sauce ingredients in a small saucepan.

-       Set aside.

-       In a 2-quart saucepan, heat oil for deep-frying to 350 degrees F.

-       Mix panko and sesame seeds in a shallow bowl.

-       One at a time, dip chicken strips into egg, drain briefly, then coat with panko mixture.

-       As the chicken strips are coated, deep-fry chicken, a few strips at a time, turning once until golden brown, 2 to 3 minutes per side.

-       Remove with a slotted spoon and drain on paper towels.

-       Place sauce over medium-high heat and bring to a boil; cook until sugar dissolves, about 2 minutes.

-       Add cornstarch solution and cook, stirring, until sauce boils and thickens.

-       Pour sauce into a bowl for dipping and serve with chicken.

Thailand - Sea Scallops In Sweet Chili Sauce

Sea Scallops In Sweet Chili Sauce

Only marinate for 10 minutes, any longer will cause the limejuice to "cook" the raw scallops and the flesh will become mushy when cooked. This recipe can also be made with peeled and deveined jumbo prawns or a filet of fish, such as black bass or red snapper.

Makes: 4 servings

Ingredients:

-       Marinade

-       2 tablespoons fresh lime juice

-       1 teaspoon grated lime zest

-       1-tablespoon fish sauce

-       1 teaspoon grated ginger

-       1 1/2 pounds sea scallops

-       2 tablespoons vegetable oil

-       1/4 cup sweet chili sauce

-       2 tablespoons chicken broth

-       2 teaspoons fish sauce

-       Hot steamed rice

-       1/4 cup coarsely chopped cilantro

Directions:

-       Combine marinade ingredients in a medium bowl.

-       Add scallops and stir to coat. Let stand for 10 minutes.

-       Drain scallops and pat dry with paper towels.

-       Heat a wide nonstick frying pan over medium-high heat until hot.

-       Add oil, swirling to coat the bottom.

-       When oil is hot, add scallops, and pan-fry, turning once, until golden brown, about 2 minutes on each side.

-       Combine sweet chili sauce, broth, and fish sauce in a small saucepan; heat to simmering.

-       Simmer until sauce thickens slightly, about 2 minutes.

-       Serve scallops with rice, drizzle with sauce, and garnish with cilantro.

Thailand - Sweet Chili Sauce

Sweet Chili Sauce

Yield: 8 servings

Ingredients

-       1/2 c Rice vinegar

-       1/2 ts Minced serrano chili

-       1/4 c Sugar

-       1/2 ts Ground red chili paste

-       2 tb Plum sauce

-       1/2 ts Sweet paprika

-       1 tb Thai fish sauce 1/2 ts Salt

-       1 tb Fresh lime or lemon juice

-       1/2 ts All-purpose flour

-       2 ts Tomato paste

-       1 tb Water; *mixed into flour

-       1 ts Minced garlic

Directions

-       Combine all ingredients and 1/2 c water in a small saucepan, and bring to a boil.

-       Reduce heat and simmer for 4 minutes.

-       Let cool.

-       Will keep in refrigerator for 3 days.

Thailand - Sweet And Sour Fish Sauce (Prik Naam Plaa)

Sweet And Sour Fish Sauce 

(Prik Naam Plaa)

Yield: 6 servings

This is a sauce for sweetening/salting/spicing-up any dish being eaten

Ingredients

                  

-       4 md Clove Garlic, Finely Chopped

-       1/4 c Fish Sauce (Naam Plaa)

-       1 tb Hot Red Chili Or Cayenne Pepper Flakes, Crushed**

-       1/2 c White Sugar

-       1 c Warm Water

-       6 tb Fresh Lime Juice

**To make it authentic, you should use Thai Prik Kii Nuu (Mouse Shit Peppers)

Yield: 1 3/4 Cups Of Sauce

Directions

-       Combine all the ingredients in a small bowl and stir well.

-       Serve at room temperature.

Thailand - Sweet Hot Garlic Sauce (Naam Jeem Gratiem)

Sweet Hot Garlic Sauce  

(Naam Jeem Gratiem)

Yield: 1 servings

Ingredients

-       1 c Sugar

-       2 tb Finely Minced Garlic

-       1/2 c Water

-       1 ts Salt

-       1/2 c White Vinegar

-       1 tb Garlic Chili Sauce

Directions

-       In a small, heavy saucepan, combine the sugar, water, vinegar, garlic and salt.

-       Bring to a rolling boil over medium heat. Stir to dissolve the sugar and salt and reduce the heat to low.

-       Simmer until the liquid reduces slightly and thickens to a light syrup.

-       Remove from the heat and stir in the garlic chili sauce.

-       Cool to room temperature before serving.

-       Transfer the cooled sauce to a tightly sealed jar and store at room temperature for 2 to 3 days.

-       Makes about 1-1/2 cups.