Thai Food Online

Aromatic Prawn Cakes Taken from umawylde.com Uma Wylde's Aromatic Prawn Cakes ( Thod Man Kung ) Ingredients for Thai prawn cakes (for four people): 500g shelled raw prawns 6 cloves Thai garlic 4 kaffir lime leaves 2 red bird eye chillies 2 spring onions 2 tbsp uncooked rice 2 tsp salt ½ litre sunflower oil 2 tbsp cornflour Preparation & Cooking Time: 20 minutes Method: Tip 2 tbsp rice into a frying pan and cook over a medium heat until golden then take off the heat and grind to a powder in a pestal and mortar. Deseed the chillies and tip into a food processor with the garlic, spring onion and kaffir lime leaves and blitz until fine. Now add the raw prawns, the ground rice and 2 tsp salt and blitz until smooth. Turn the prawn mixture onto a board sprinkled with cornflour

Thailand is famous for its food. The unique blend of flavours, which abuse the palette, keeps tourists coming back for more. In addition to the spicy curries and flavoursome dishes, there is an obscure, some Westerners say at least, side dish or snack that is sold at Thai local markets. Many areas around Thailand sell insects, which have been deep fried. Typically, it is grasshoppers, crickets, silkworms and bee larvae which are found. At the local markets, there are metal dishes with thousands of insects piled high. They smell fantastic, look weird and yet can be fairly nutritious. It is generally said that the taste is akin to popcorn or prawns. The Thais deep fry them with kaffir lime leaves, garlic and chilli, which transforms the snack into a tasty dish. Normally, insects are fairly bland, that is why the locals cook them with other ingredients, but also they use them as a crunchy addition to soups, especially in Isaan, which is in the north east of Thailand. A typical insect