Suriyothai Dinner & a Movie Recipes & Photos

Thai Spring Rolls with Shrimp

½ cup tiny bay shrimp
1 carrot, coarsely grated
6 mushrooms, chopped
1 baby bok choy, chopped
1/2 cup mung bean sprouts
2 cups shredded cabbage (or cole slaw mix)
1 tsp minced garlic
1 tbsp minced shallots
2 tbsp sesame oil
1/4 cup fresh mint leaves, chopped
12 large rice paper wrappers

Combine all filling ingredients exceopt the fresh mint in a wok coated with sesame oil and stir-fry until just tender. Allow to cool, stir in the fresh mint and divide into 12 equal portions.

Fill a large shallow dish with about ½ inch of lukewarm water and soak the rice paper wrappers one at a time until they are soft and flexible. Gently lift the wrapper out of the water, and hold it over the dish to drain off excess water.

Lay the wrapper on a clean plate. Distribute and arrange one portion of the filling horizontally across the lower half of the wrapper. Fold the wrapper upwards to cover the filling. Fold the left and right sides inward toward the center, and snugly roll the wrapper and filling toward the upper edge. The rice paper wrapper will stick to itself to form a sealed roll. Try to roll as tightly as possible, taking care not to tear the wrapper.

Repeat the process for the remaining wrappers. With a sharp knife, cut each roll in half at a diagonal angle. Arrange on an attractive serving dish over a bed of baby greens, garnish with mint leaves and serve with Thai Dipping Sauce. Spring Rolls may also be covered and chilled in the refrigerator before serving, or for warm, crispy Spring Rolls, bake in the oven at 375 degrees for about 20 minutes, or until golden brown.

Thai Dipping Sauce

¼ cup granulated sugar
¾ cup nam pla (Asian fish sauce)
1 cup fresh lime juice
2 cloves of garlic, finely diced
1 small fresh chili pepper, finely diced, seeds and membranes removed

Mix all ingredients together in a jar with a tight fitting lid, shake vigorously and allow to stand for 1 hour (or overnight in the refrigerator) to marry flavors.

Satay Skewers with Peanut Sauce

Satay Marinade

2 shallots, finely diced
2 cloves of garlic, mince
2 tbsp brown sugar
1/4 cup soy sauce
3 tbsp nam pla (Asian fish sauce)

1 lb boneless beef tri-tip, sirloin, or filet mignon
1 lb boneless chicken breast
12 bamboo skewers

Slice the beef and chicken into long, thin strips and thread each piece onto a bamboo skewer. Place skewers in a shallow dish and coat with the marinade. Marinate for 1 hour (or overnight in the refrigerator). Grill for 2 to 4 minutes per side, until browned and fully cooked, using an electric grill, stovetop grill pan, or on an outdoor barbeque grill. Serve with Peanut Sauce

Peanut Sauce

6 oz canned coconut milk, unsweetened
1/2 cup creamy peanut butter
2 tbsp brown sugar
1 tbsp nam pla (Asian fish sauce)
1 tsp curry powder
2 tbsp fresh lime juice
1 Thai chile pepper, finely diced (optional)
1/2 cup hot water

Mix all ingredients in a saucepan and simmer over medium heat until well blended and smooth in consistency. Serve with skewers of grilled beef and chicken. Peanut Sauce may be served warm or at room temperature.

Thai Noodle Soup

Broth

3 cups fish stock (canned or homemade)
3 tbsp nam pla (Asian fish sauce)
1/4 cup soy sauce
2 tbsp grated ginger root
1 tsp minced garlic
Juice of 1 lime

Combine all ingredients and simmer in a saucepan or crock pot for 30 minutes. Strain through a sieve, and keep hot in a saucepan or crock pot until serving time.

Toppings:

2 scallions, thinly sliced
2 eggs, lightly scrambled
1 cake of firm tofu, cubed & fried golden brown
1 cup bean sprouts
8 large shrimp, peeled, deveined and lightly sauteed
2 bundles cellophane noodles, softened with warm water & drained
1/2 cup peanuts, coarsely chopped

Prepare all ingredients and arrange in two shallow soup bowls, with the noodles heaped in the center, and the scallions, scrambled egg, tofu cubes, bean sprouts and shrimp arranged attractively around the edges. Ladle 1 cup of the simmering broth over the toppings in each bowl and sprinkle with chopped peanuts.

Coconut Shrimp

24 large shrimp, peeled & deveined, tails intact
1 cup unsweetened coconut milk
1 tbsp grated ginger
1 tsp minced garlic
2 tbsp nam pla (Asian fish sauce)
1 tbsp sesame oil

Coat a skillet or wok with sesame oil. Saute the shrimp with garlic, ginger until just tender and lightly pink. Stir in the coconut milk and nam pla, simmer for 12 to 15 minutes, until slightly thickened. Serve over Coconut Rice.

Coconut Rice

2 cups jasmine rice
1 cup unsweetened coconut milk
2 cups water

Combine water and coconut milk in a large saucepan. Bring to a boil. Stir in the rice and return to a boil. Reduce heat, cover and simmer for about 25 minutes, or until tender. Rice may also be prepared in an electric rice cooker.

Spring Vegetable Medley

3 baby bok choy, root end removed and separated into individual leaves
1 carrot, julienne
1 cup baby green beans, trimmed
8 mushrooms, thinly sliced
1/2 cup each red and green bell peppers, coarsly chopped
3 tbsp nam pla (Asian fish sauce)
2 tbsp sesame oil

Place the prepared vegetables in a steamer kettle and steam for 3-5 minutes until almost done, but still slightly crisp. Uncover and transfer to a cool wok, toss with nam pla and sesame oil and set aside. Just before serving, finish cooking the vegetables over high heat for about 2 minutes, until just tender.

Banana Fritters

2 bananas, firm but ripe
1/2 cup flour
1/2 tsp baking powder
2 tbsp sugar
3/4 cup unsweetened coconut milk
1 large egg, lightly beaten

Vegetable oil for deep frying
Confectioners Sugar
Vanilla Ice Cream or Tropical Fruit Sorbet
2 sprigs fresh mint leaves

Combine dry ingredients in a large mixing bowl. Add coconut milk and egg. Stir until thoroughly blended to form a smooth, thick batter. Peel the bananas and cut in half once crosswise and once lengthwise, for a total of eight pieces. Fill a frying pan or wok with about 1" of vegetable oil and heat to 375 degrees. Dip each piece of banana into the batter, allow excess to drip off, and carefully slip into the hot oil. For best results, fry onlly one or two at a time until golden brown, for abour 2 minutes per side, turning once. Remove from the oil, drain on several layers of paper towel and sprinkle with confectioners sugar. Arrange the fritters on a plate around a scoop of vanilla ice cream or tropical fruit sorbet in the center. Garnish with a sprig of mint and serve immediately.