Sticky Rice with Fresh Mango and Yam Woon Sen (Prawn and Noodle Salad) from PRETTY ORCHID

Serves Two

INGREDIENTS

110gm GLUTINOUS THAI RICE (SOAKED OVERNIGHT)

80ml THICK COCONUT MILK

2tbsps PALM SUGAR (plus more to taste)

1 RIPE MANGO

1tsp TOASTED SESAME SEEDS

METHOD

Line a small dim sum bamboo basket with a damp muslin cloth. Put the drained rice in and gather the cloth loosely together to form a parcel. Steam until soft – 2 hours over high heat. Occasionally sprinkle the parcel with water to keep moist.

Put the sugar and coconut milk into a pan and heat gently until the sugar has melted. Stir into the rice.

Whilst still hot mould into oval shape. Peel and slice the mango to place on top. Sprinkle with toasted sesame seeds and serve.

YAM WOON SEN (Prawn and Noodle Salad)

Serves Four

INGREDIENTS

For Dressing

3 CLOVES OF GARLIC, FINELY CHOPPED

2tbsps LIME JUICE

1½tbsps THAI FISH SAUCE

30gm SUGAR

4tbsps STOCK OR WATER

½tsp LIGHT SOY SAUCE

1tsp DRIED CHILLI POWDER (or to taste)

1tsp FRESH CHILLI, COARSELY CHOPPED (or to taste)

110gm VERMICELLI (GREEN BEAN THREAD)

160gm COOKED SHRIMP (the kind you normally use for prawn cocktail)

1 MEDIUM SIZED CARROT, SHAVED

30gm ENOKI MUSHROOMS

2 BUNCHES CORIANDER, COARSELY CHOPPED

3 SPRING ONIONS, COARSELY CHOPPED

3 SHALLOTS OR 1 SMALL RED ONION, FINELY SLICED

50gm TOASTED CASHEW OR PINE NUTS

METHOD

Place the vermicelli in a pan of boiling salted water and simmer over a low heat for 10 minutes. Drain and set aside.

Mix together all of the dressing ingredients.

Place the vermicelli in a large bowl and add the shrimp, carrot, mushrooms, and onions. Pour over the dressing and toss until combined. Add the coriander and gently toss. Sprinkle with the toasted nuts and serve.

This dish can be prepared up to 1 hour before serving.

Vegetarian Alternative:- Omit the shrimp and add cubed smoked tofu.

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