THE EVERYTHING® THAI COOKBOOK (25 page)

Cleaning Mussels

Don't clean the mussels until just before you cook them. Scrape off any barnacles that are on the shells with a knife or scouring pad. Pull off any strands. (This is called debearding.) Throw out any mussels that are open. Place the mussels in a colander and rinse thoroughly under cool water. Use as soon as possible.

3 cups water

2 stalks lemongrass, outer leaves removed and discarded, inner portion bruised

Peel of 1 lime

5 cloves garlic

3 (½-inch) slices unpeeled ginger

2 pounds mussels, cleaned

1 serrano chili

Tabasco to taste

1. Place the water, lemongrass, lime, garlic, and ginger in a pot large enough to hold all of the mussels. Bring to a boil, reduce heat, and let simmer for 5 minutes.
   
2. Bring the liquid back to a boil and add the mussels; cover and let steam for 5 minutes, shaking the pan every so often.
   
3. Transfer the mussels to a serving platter, discarding any mussels that have not opened.
   
4. Add the chili pepper to the broth and simmer for an additional 2 minutes. Strain the broth, then pour over the mussels.
   
5. Serve the mussels with Tabasco on the side.
   

Do not eat any mussels that have not opened during the cooking process. Throw them away!

1 tablespoon vegetable oil

2 small dried red chili peppers, crushed

2 cloves garlic

2 pounds Manila clams, cleaned

4 teaspoons fish sauce

2 teaspoons sugar

1 bunch basil (Thai variety preferred), trimmed and julienned

1. Heat the oil in a large skillet on high. Add the chili peppers, garlic, and clams. Stir the clams until they open, about 4 to 5 minutes. Discard any clams that remain closed.
   
2. Add the fish sauce and sugar; stir until well combined.
   
3. Add the basil and stir until it wilts.
   
4. Serve immediately either as an appetizer or with rice as a main course.
   

1 tablespoon vegetable oil

1 tablespoon Red Curry Paste (see recipes in Chapter 1)

½ cup cleaned shrimp

1½ cups green beans, trimmed and cut into 1-inch lengths

2 teaspoons fish sauce

2 teaspoons sugar

1. Heat the vegetable oil over medium heat. Stir in the curry paste and cook for 1 minute to release the fragrance.
   
2. Add the shrimp and the green beans at the same time, and stir-fry until the shrimp become opaque. (The green beans will still be quite crispy. If you prefer your beans softer, cook an additional minute.)
   
3. Add the fish sauce and the sugar; stir to combine.
   
4. Serve immediately with rice.
   

1½ cups sweetened, flaked coconut

2 cups boiling water

¼ teaspoon cayenne

½ teaspoon salt

10 medium sea scallops, cleaned, rinsed, and patted dry

Salt and pepper

1 large egg, beaten

1. Preheat the oven to 350 degrees.
   
2. Place the coconut in a small bowl. Pour the boiling water over the coconut, stir, and then drain through a colander. Pat dry.
   
3. Spread the coconut on a baking sheet and bake for 10 minutes or until golden.
   
4. Place the toasted coconut in a small bowl and mix in the cayenne and salt.
   
5. Season the scallops with salt and pepper.
   
6. Heat a heavy, nonstick pan over high heat until almost smoking.
   
7. Dip each scallop in the beaten egg, letting most of the egg drip off, then press the scallops into the coconut mixture.
   
8. Place the scallops in the pan and sear for 1 to 1½ minutes per side until just done.
   

Choosing Scallops

The best scallops in the world are called “diver scallops” because they are harvested by-you guessed it-scuba divers! This method, although costly, is environmentally superior to the net method for the same reasons the scallops taste better-the entire environment is not disturbed, shells are not cracked, and only the mature scallops are taken.

1½ teaspoons Red Curry Paste (see recipes in Chapter 1)

1 tablespoon vegetable oil

1 (14-ounce) can unsweetened coconut milk

4 teaspoons fish sauce

2–3 teaspoons brown sugar

2 pounds large shrimp, peeled and deveined

1 cup packed basil leaves, chopped

1 cup packed cilantro, chopped

1 (10-ounce) package thawed frozen peas

Jasmine rice, cooked according to package directions

1. In a large pot, combine the curry paste, vegetable oil, and ¼ cup of the coconut milk; cook over medium heat for 1 to 2 minutes.
   
2. Stir in the remaining coconut milk and cook for another 5 minutes.
   
3. Add the fish sauce and sugar, and cook for 1 minute more.
   
4. Add the shrimp, basil, and cilantro; reduce heat slightly and cook for 4 to 5 minutes or until the shrimp are almost done.
   
5. Add the peas and cook 2 minutes more.
   
6. Serve over Jasmine rice.
   

Shrimp Sizes

Shrimp are sized according to how many come in a pound. Medium means that there are about 40 shrimp per pound. Large equals 30, extra-large equals 25, jumbo equals 20, and colossal equals about 15. Salad shrimp are too tiny to count, so they are weighed instead
.

2 tablespoons vegetable oil

3 cloves garlic, chopped

3 kaffir lime leaves, julienned, or the peel of 1 small lime cut into thin strips

½ pound bay scallops, cleaned

1 (14-ounce) can straw mushrooms, drained

¼ cup shredded bamboo shoots

3 tablespoons oyster sauce

15–20 fresh basil leaves

1. In a wok or skillet, heat the oil on high. Add the garlic and lime leaves, and stir-fry until fragrant, about 15 seconds.
   
2. Add the scallops, mushrooms, bamboo shoots, and oyster sauce; continue to stir-fry for approximately 4 to 5 minutes or until the scallops are done to your liking.
   
3. Mix in the basil leaves and serve immediately.
   

Vegetable Dishes