Serves 6-8
INGREDIENTS
salt and pepper, to taste
1 tbsp cornflour (cornstarch) paste
1 egg white, lightly beaten
115-140g/4-5oz/1 cup white sesame seeds
1 tsp finely-chopped spring onions (scallions)
6 large slices white bread
225g/8oz prawns (shrimp), peeled
1/2 tsp finely-chopped fresh ginger
vegetable oil, for deep-frying
25g/1oz/1/4 stick lard (shortening)
1 tbsp Chinese rice wine or dry sherry

Sesame Seed Prawn (Shrimp) Toasts

Chop together the prawns with the lard (shortening) to form a smooth paste. In a bowl, mix with all the other ingredients except the sesame seeds and bread.

Spread the sesame seeds evenly on a large plate or tray; spread the prawn paste thickly on one side of each slice of bread, then press, spread-side down, onto the seeds.

Heat the oil in a wok until medium-hot; fry 2-3 slices at a time, spread-side down, for 2-3 minutes. Remove and drain. Cut into 6-8 fingers (without crusts).

Serves 4
INGREDIENTS
1 tsp salt
3-4 tbsp vegetable oil
225g/8oz uncooked prawns (shrimp), peeled
175g/6oz green peas
2 tsp cornflour (cornstarch) paste
1 tbsp Chinese rice wine or dry sherry
3 eggs, beaten, reserving 1 tsp of egg white
1 tbsp finely-chopped spring onions (scallions)

Prawn (Shrimp) Fu-yung

Beat the eggs with a pinch of the salt and a few bits of the spring onions (scallions). In a wok, scramble the eggs in a little oil over moderate heat. Remove and reserve.

Mix the prawns (shrimp) with a little salt, 1 tsp of egg white, and the cornflour(cornstarch) paste. Stir-fry the peas in hot oil for 30 seconds. Add the prawns (shrimp).

Add the spring onions (scallions). Stir-fry for another minute. Then stir the mixture into the scrambled egg with a little salt and the wine or sherry. Blend well and serve.

Makes 12 skewers
INGREDIENTS
700g/1/1/2 Ib whole fresh prawn (shrimp) tails or 24 king prawns (shrimp)
2 tbsp coriander seeds
2 tsp fennel seeds
2 shallots, or 1 small onion, finely chopped
1 piece fresh ginger, 12mm/1/2 in long, peeled and finely chopped
cloves garlic, crushed
1 piece lemon grass, 5cm/ 2in long
2 tsp creamed coconut
juice of 1 lime
1 tbsp fish sauce
2 tsp chilli sauce
2 tbsp light soy sauce
4 tsp sugar
1/2 tsp salt

Sauce
2 ripe paw paws or papayas
juice of 1 lime
1/2 tsp freshly-ground black pepper
pinch of salt
2 tbsp freshly-chopped mint

Prawn (Shrimp) Sate with Paw Paw Sauce

Thread the prawns (shrimp) onto 12 bamboo skewers and lay on a flat plate.

Dry-fry the coriander and fennel seeds, then pound smoothly in a pestle and mortar. Add the shallots or onion, ginger, garlic and lemon

grass and combine. Lastly add the coconut, lime juice, fish, chilli and soy sauces, sugar and salt. Spread the sauce over the prawns (shrimp)

and leave in a cool place for up to 8 hours. Cook the prawns (shrimp) under a moderate grill (broiler) or over a barbecue for 6—8 minutes, turning once.

Blend the paw paw, lime juice, peppf and salt. Stir in the mint and serve.

Serves 4
INGREDIENTS
325g/11 oz chicken breast fillet, skin removed
200g/7oz prawn (shrimp) tails, fresh or cooked
1 tsp finely-chopped fresh ginger
2 spring onions (scallions), finely chopped
1 egg
2 tsp oyster sauce (optional) salt and pepper
1 packet wonton skins
1 tbsp cornflour (cornstarch) paste
850ml/1/1/2 pints/3/3/4 cups chicken stock
1/4 cucumber, peeled and diced
1 spring onion (scallion), roughly shredded, to garnish
4 sprigs coriander leaves, to garnish
1 tomato, skinned, seeded and diced, to garnish

Chicken Wonton Soup with Prawns (Shrimp)

Place the chicken breast, 150g/5oz prawn (shrimp) tails, ginger and spring onions (scallions) in a food processor and mix for 2-3 minutes.

Add the egg, oyster sauce and seasoning and process briefly. Set aside.

Place 8 wonton skins at a time on a surface, moisten the edges with flour paste and place 1/2 tsp of the filling in the centre of each. Fold in

half and pinch to seal. Simmer in salted water for 4 minutes.

Bring the chicken stock to the boil, add the remaining prawn (shrimp) tails and the cucumber and simmer for 3-4 minutes. Add the wontons

and simmer to warm through. Garnish and serve hot.

Serves 4-6
INGREDIENTS
2 X 175g/6oz chicken breasts, on the bone
1/2 chicken stock cube
400g/14oz canned coconut milk
1 piece galingal or fresh ginger, 2cm/3/4 in long, finely chopped
1 piece lemon grass, 7.5cm/3in long
2 cloves garlic, crushed
2 tbsp chopped coriander root, or stem
2-3 small red chillies, seeded and finely chopped
2 tbsp fish sauce
5 tsp sugar
1/2 tsp salt
2 lime leaves
225g/8oz fresh or cooked prawn (shrimp) tails, peeled and de-veined
juice of 1 lime
4 sprigs coriander, chopped, to garnish
2 spring onions (scallions), green part only, to garnish
4 large red chillies, sliced, to garnish

Thai Chicken and Prawn (Shrimp) Soup

Cover the chicken with water, add stock cube, and simmer for 45 minutes. Slice the meat into strips (discard skin), and return to stock. Add coconut milk and simmer.

Blend the lemon grass, galingal or ginger, garlic, coriander and chillies. Add this to the stock with the fish sauce, sugar, salt and lime leaves. Simmer for 20 minutes.

Just before serving, add the prawns (shrimp) and lime juice. Simmer for 5 minutes. Decorate with the coriander, spring onions (scallions) and chillies.

Serves 4-6
INGREDIENTS
225g/8oz fresh or cooked prawn (shrimp) tails, peeled and de-veined
2 ripe paw paws, or papayas
225g/8oz cos, iceberg or bib lettuce leaves, Chinese leaves and young spinach
1 firm tomato, skinned, seeded and roughly chopped
3 spring onions (scallions), shredded

Dressing
1 tbsp creamed coconut
2 tbsp boiling water
6 tbsp vegetable oil
juice of 1 lime
1/2 tsp hot chilli sauce
2 tsp fish sauce (optional)
1 tsp sugar
1 small bunch coriander, shredded, to garnish
1 large chilli, sliced, to garnish

Hot Coconut Prawn (Shrimp) and Paw Paw Salad

To make the dressing, place the creamed coconut in a screw-top jar and add the boiling water to soften. Add the vegetable oil, lime juice,

chilli sauce, fish sauce if using and sugar. Shake well and set aside. Do not refrigerate.

If using fresh prawn (shrimp) tails, cover with cold water in a saucepan, bring to the boil and simmer for no longer than 2 minutes. Drain and set aside.

To prepare the paw paws or papayas, I each in half from top to bottom ar remove the black seeds with a teaspoon. Pf away the outer skin

and cut the flesh in even-sized pieces. Wash the salad leaves ar toss in a bowl. Add the other ingredients. Pa on the dressing and serve.

Serves 4-6
INGREDIENTS
1 small green guava, peeled, halved and seeded
115g/4oz green beans, topped, tailed and halved
1 small, under-ripe mango, peeled, flesh removed and chopped
1 star fruit, thickly sliced
85g/3oz green cabbage, shredded
350g/12oz lean pork, diced
1.4 litres/2/1/2 pints/6/1/4 cups chicken stock salt
225g/8oz raw or cooked prawn (shrimp) tails, peeled
1 tbsp fish or soy sauce
1 tsp crushed black pepper
285g/10 oz sweet potato, peeled and cut into even pieces
2 spring onions (scallions), shredded, to garnish
2 tbsp tamarind sauce
2 limes, quartered, to garnish
juice of 2 limes
225g/8oz unripe tomatoes, quartered

Sweet and Sour Pork and Prawn (Shrimp) Soup

Trim the pork, peel the prawns (shrimp) and set aside. Measure the tamarind sauce and lime juice into a saucepan.

Add the pork, guava and mango. Pour in the stock. Add the fish or soy sauce and simmer, uncovered, for 30 minutes.

Add the remaining fruit, vegetables and prawns (shrimp). Simmer for 10-15 minutes. Adjust seasoning, garnish and serve.

Serves
INGREDIENTS
285g/10 oz dried egg noodles
1 tbsp vegetable oil
1 medium onion, chopped
1 clove garlic, crushed
1 piece fresh ginger, peeled and chopped
50g/2oz canned water chestnuts, sliced
1 tbsp light soy sauce
2 tbsp fish sauce, or strong chicken stock
175g/6oz cooked chicken breast, sliced
150g/5oz cooked ham, thickly sliced, cut into short fingers
225g/8oz prawn (shrimp) tails, cooked and peeled
175g/6oz bean sprouts
200g/7oz canned baby corn-cobs, drained
2 limes, cut into wedges, to garnish
1 small bunch coriander, shredded, to garnish

Noodles with Chicken, Prawns (Shrimp) and Ham

Cook the noodles according to the packet. Drain and set aside.

Fry the onion, garlic and ginger until soft. Add the chestnuts, sauces and meat.

Add the noodles, bean sprouts and corn cobs. Stir-fry for 6—8 minutes.