|
|
| |
|
From
my first disasterous ventures into the kitchen,
I was aways looking for easy and quick dishes
that looked and tasted delicious enough to
impress guests and finally shake my reputation
as the world's worst cook.
Well
this is the perfect recipe for nervous chefs.
Light, delicious, easy and quick. They'll
be knocking down your door for another dinner
invitation (instead of wildly making excuses
why they can't come.)
|
| |
12
sprigs of coriander
6 sprigs of parsley
1 large onion
1 garlic clove
1 tbsp groundnut oil
8 spring onions (scallions)
Thai fish sauce (Nahm Pla)
1/2 tbsp sugar
1/2 tbsp light soy sauce
1/2 lb fresh peeled shrimps
2 lightly beaten eggs
- Finely chop the coriander, parsley and
garlic.
- Coarsely
chop the onion.
- Drop the coriander, parsley, garlic and
onion into a food process and blend to a
smooth paste.
- Heat
the oil in a wok and stir fry the paste
for 2 minutes.
- Add 1 pint of boiling water to the wok.
bring back to the boil and simmer for 5 minutes.
- Add the spring onions, fish sauce, sugar,
soy sauce and shrimps.
- Bring back to the boil, stirring continuously.
- Stir in the lightly beaten eggs mix well.
- Remove the pan from the heat and serve
immediately in warm bowls.
The Nahm Pla and Soy sauce already add
their own saltiness to the soup so do test
it first before you add any more salt.
|
|
