Thai style deep fried chicken wings

Thai style deep fried chicken wings

1 pack of chicken wings (approx. 900g)

1 pack ‘Lobo’ seasoning mix for chicken

1tbsp fish sauce

1tbsp soy sauce

100g plain flour for dusting

2cups sunflower or vegetable oil for frying

1)    Mix the seasoning mix with water. Add the fish sauce and soy sauce. Marinade the chicken wings in the mixture over night.

2)    Heat the oil in a wok and wait until it is hot. Dust the chicken wing with the pain flour and drop it in the heated oil. Do the same with the rest of the chicken wings.

3)    Serve it with sticky rice and Thai sweet chilli sauce or Sriracha chilli sauce.

Steamed banana cake

Steamed banana cake

2 cups ripe bananas, finely mashed (Thai pumpkin and taro can also be used)

400ml coconut milk

2tbsp desiccated sweeten coconut

½ cup rice flour

1 cup tapioca flour

1 cup granulated sugar

1 baking container

1)    Mix all the flour and gradually add the coconut milk. Mix them well.

2)    Add the sugar and chopped bananas to the mixture. Whisk until they are all mixed well. Use an electronic whisk if you prefer.

3)    Pour the mixture into a baking container. Sprinkle some desiccated coconut on top. Steam for 30 minutes. Leave it cool before cut into small pieces to serve.

Fish cakes

Fish cakes

2 fish fillets (trout or salmon)

1tbsp Thai red curry paste (less if you prefer it less spicy)

4tbsp corn flour

2tbsp fish sauce

50g fine green beans, finely chopped

4-5 kaffir lime leaves, finely chopped

1cup sunflower or vegetable oil for deep frying

1)    Cut the fish fillets into small pieces. Transfer them to a mixing bowl.

2)    Add 1tbsp Thai red curry paste and 4tbsp corn flour. Use your hand to mix them thoroughly with the fish. You can use a food processor if you want. Make smooth paste.

3)     Add 2tbsp fish sauce, chopped green beans and kaffir lime leaves. Mix them well. Shape the fish mixture into small flat cakes. Leave them overnight in a fridge.

4)    Heat the oil in a wok and wait until it is really hot. Deep fry the fish cakes until they are golden on both sides. Drain the oil and put them on a serving plate.

5)    Serve them with cucumber relish.