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Steamboat Springs: Kathy’s “Thai One On” Cooking Party

Posted by Peggy on February 7, 2012

Kathy's "Thai One On" Cooking Party
Recipe: Tempura Fried Oysters with Asian Dipping Sauce

Ingredients

  • 1 recipe for Asian Dipping Sauce (below)
  • 1/2 cup all-purpose flour
  • 
1/2 cup cornstarch
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup soda water
  • 1 egg
  • 36 oysters, shucked (small to medium-sized)
  • Peanut, vegetable or canola oil for deep frying

Instructions

  1. Make the dipping sauce; see recipe below. (Can be made up to 24 hours in advance.)
  2. To make batter, whisk flour, cornstarch, baking powder and salt together. Whisk in  soda water and egg.
  3. 
Add enough oil to a heavy-bottomed pan, deep-lipped skillet or a deep fryer to come up to 1 1/2 inches deep. If using a deep fryer, follow manufacturer's directions. Heat oil until a small piece of tempura batter sizzles when put in oil.
  4.  Pat oysters dry with paper towels then dip into batter to thoroughly coat.  Deep fry 1-2 minutes or until golden brown and crispy on both sides.  Drain on paper towels and serve immediately with Asian Dipping sauce.

Number of servings (yield): 36 oysters

Copyright © Peggy Lampman's dinnerFeed.
Recipe: Asian Dipping Sauce

Ingredients

  • 1/2 cup lime juice
  • 1 1/2 tablespoon fish sauce
  • 3 tablespoons sugar
  • 2 teaspoons Asian chili paste
  • 
1-2 teaspoons hot chili peppers, finely chopped
  • 
1 1/2 tablespoons chopped cilantro
  • 2 teaspoons grated ginger
  • 3 teaspoons chopped green onion

Instructions

Whisk together lime juice, fish sauce, sugar, chili paste, 1 teaspoon chili peppers, cilantro, ginger and onion. Taste and add additional chili pepper to taste.
Copyright © Peggy Lampman's dinnerFeed.
Recipe: Cellophane Noodle and Peanut Salad Wrap

Ingredients

  • 3-4 ounces rice sticks (cellophane noodles)
  • 1 recipe for Peanut Sauce (below)
  • 1/2 English cucumber, washed, sliced as thin as possible, cut in half
  • 1 cup shredded carrot
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped mint
  • 1/2 cup chopped basil
  • 3 scallions, finely chopped
  • 16-24 large lettuce leaves for wrapping salad, such as bib or curly leafed romaine

Instructions

  1. Cover noodles with hot water; let stand in water at room temperature 15 minutes or until softened. Cut into 2-inch pieces. Make Peanut Sauce(recipe below.)
  2. Toss noodles with peanut sauce, then combine with cucumber, carrot, cilantro, mint, basil and scallions.
  3. Stuff salad into lettuce cups and serve.

Number of servings (yield): 16-24 hefty lettuce cups

Copyright © Peggy Lampman's dinnerFeed.
Recipe: Peanut Sauce Ingredients

Ingredients

  • 5 tablespoons creamy peanut butter
  • 3 tablespoons rice vinegar
  • 1 1/2 tablespoons fish sauce
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon grated ginger
  • 2 tablespoons chopped peanuts
  • 1-2 tablespoons Thai or serrano chili pepper, finely chopped*

Instructions

  1. In a food processor or blender, purée peanut butter, vinegar, fish sauce, garlic and ginger.
  2. Scrape into a bowl, stir in peanuts and 1 tablespoon minced pepper; add additional chopped pepper to taste.

* Wear plastic gloves when handling hot peppers

Copyright © Peggy Lampman's dinnerFeed.
Recipe: Spicy Thai Shrimp and Eggplant

Ingredients

  • 3-4 large black globe eggplant, peeled, or 7-8 Asian eggplant, washed, unpeeled
  • 6-8 tablespoons peanut oil
  • 3 pounds large shrimp, peeled and deveined (8/12 size; 11-12 per pound)
  • 4 teaspoons garlic
  • 4 tablespoons lemon grass
  • 2 tablespoons chopped or grated ginger
  • 4 tablespoons fish sauce
  • 2-4 tablespoons red chili curry paste
  • 1-2 tablespoons Thai or other hot pepper, seeds and membranes removed and finely chopped*
  • 2 (14.5) ounce can diced fire roasted tomatoes
  • 1 cup Thai basil, washed and chopped (or combination of basil and mint)
  • 1 cup washed and chopped cilantro

Instructions

  1. If using globe eggplant, cut into 1/2-inch slices and arrange on paper towels or a clean cloth. Lightly season with kosher salt and let excess moisture drain 30-60 minutes. Cut into 1/2-inch dice. If using Asian eggplant, cut into 1/2-inch coins.
  2. In each of two large sauté pans, heat 1 tablespoon oil over high heat. When oil is hot but not smoking, quickly cook shrimp until browned but not cooked through, about 45 seconds on each side. Remove and reserve.
  3. Reduce heat to medium, add additional oil to each pan and divide and sauté garlic and eggplant; occasionally stirring, 3 minutes or until eggplant is just beginning to soften. Divide lemon grass, ginger, fish sauce, 2 tablespoons curry paste, diced tomatoes and 1 tablespoon peppers between pans. Bring to a boil then reduce heat to medium-low; simmer until eggplant is tender, 15-20 minutes. Taste and add additional curry paste and peppers to sauce, if desired.
  4. Return shrimp to pan and heat in eggplant sauce until just cooked through; stir in Thai basil (or basil and mint) and cilantro into mixture and serve.

*Always wear plastic gloves when handling hot chili peppers.

Number of servings (yield): 8-10 servings

Copyright © Peggy Lampman's dinnerFeed.