Hoi Sin Sausages
Glynn Purnell’s Duck Spring Rolls
This is a very simple and easy recipe to use to make the classic Salt and Pepper chicken. It is great served with rice or just as they are with some Wing Yip Sweet Chilli Sauce for dipping!
This is a very traditional Chinese starter or side dish. Always a favourite when you go to a Chinese Buffet, but you can be very easily replicated at home.
To prepare the squid, pull out the tentacles and cut them free from the head and insides, which should be discarded. Pull out the pliable backbone (discard) and wash out the body. Peel away the skin and cut to open up the squid pouch. Score lightly and cut into bite size pieces.
This is a popular homely dish prepared in many Thai households, in many cases, to cater for unexpected guests at mealtimes. It is quick and easy to prepare and delicious in it simplicity. Many supermarkets sell whole dried chillies but if unobtainable, fresh red chillies are a good substitute.
A true marriage of East and West, this recipe incorporates tomato ketchup to great effect. This dish from southern China is often served at banquets and special occasions. As fresh lobster is sometimes unavailable I have also included a method to make this dish with frozen lobster.
Used throughout Thailand, sweetcorn is a popular snack food. Quite often, vendors sell corn on the cob, cooked on their mobile grills. This recipe uses fish sauce but do leave this ingredient out if a vegetarian version is required.
This is a relatively dry dish that is quick to prepare and cook and would make a good accompaniment to another curry. Please note that red curry paste is salty so do taste the food before adding salt or fish sauce. Although sweet Thai basil is used traditionally, normal basil is a good substitute.
Use a mixture of nuts for this recipe – I used cashews, almonds, walnuts and sesame seeds – but do cook them separately before adding the sweet chilli sauce. Very moorish so prepare plenty.