I dropped my son off at Vancouver Airport to catch a flight to Bangkok this morning. I was very excited for him and I could tell he was a little apprehensive, as well as excited. When I was around the same age I took a similar flight on my own from London to Singapore, also to spend some time alone with my Father. I remember what an eye opening experience that was and I am glad that he is getting a similar opportunity. So later that day when looking for inspiration for dinner Connie suggested that we cook Thai food. After checking through some books we came up with a mostly Vietnamese menu, but they are fairly close aren't they?
This recipe is adapted from a book that I own called Vietnamese Food Cooking by Ghillie-Basan which has some wonderful authentic recipes with great step by step photographs. I used olive oil, because that is what I use for everything, but the recipe called for vegetable or peanut oil.
Ingredients
2 tablespoons of olive oil
1 1/2 lbs of large raw shrimp/prawns
8oz dried rice stick soaked in warm water for 20 minutes
1 cup of bean sprouts (we forgot to put these in)
2 tsp on nuc mam (fish sauce)
1 small bunch each of fresh basil and mint leaves
For the sate
1 serrano chili chopped
4 tablespoons of olive oil
2 garlic cloves
2 teaspoons of good curry powder
1/2 cup of roasted peanuts.
This recipe is adapted from a book that I own called Vietnamese Food Cooking by Ghillie-Basan which has some wonderful authentic recipes with great step by step photographs. I used olive oil, because that is what I use for everything, but the recipe called for vegetable or peanut oil.
Ingredients
2 tablespoons of olive oil
1 1/2 lbs of large raw shrimp/prawns
8oz dried rice stick soaked in warm water for 20 minutes
1 cup of bean sprouts (we forgot to put these in)
2 tsp on nuc mam (fish sauce)
1 small bunch each of fresh basil and mint leaves
For the sate
1 serrano chili chopped
4 tablespoons of olive oil
2 garlic cloves
2 teaspoons of good curry powder
1/2 cup of roasted peanuts.
