RECIPE: Chang steamed mussels with lemongrass and chilli (From Bromsgrove Advertiser)

RECIPE: Chang steamed mussels with lemongrass and chilli

11:23am Friday 17th April 2009

• Print
• Email
• Share

FEW people return from visiting Thailand without a taste for the fresh and divergent flavours of south-east Asia.

But recreating Thai cuisine once you’re back home isn’t always easy.

Thai ingredients need to be fresh, and some can be tricky to source.

Luckily, Chang Beer is making life a little easier with its new Thai Good Food Guide (£4.95 from changbeer.com/goodfood).

As well as recipes from top Thai chefs, the guide includes contact details for Thai restaurants across Britain in case your own attempts fall short.

Nok Murphy, general manager of London’s Mango Tree restaurant says understanding of Thai food has increased dramatically in the last five years. He said: “We have a lot of customers coming in who have been to Thailand and asking for authentic Thai flavours. They ask for what they had when they went there. I personally believe that Thai food is popular because it’s healthy, light and fresh. We cannot use frozen ingredients otherwise it wouldn’t taste right. We have to use fresh food.”

As well as featuring dishes from some of the country’s most prestigious restaurants, the Thai Good Food Guide includes easy to follow dishes from award-winning chef Max Piao.

RECIPE: Chang steamed mussels with lemongrass and chilli

This healthy dish is simple to make but looks impressive. Make sure you garnish it with plenty of fresh coriander.

Serves 2

Ingredients

200g mussels (cleaned and bearded)
1 shallot (finely chopped)
1 stalk lemongrass (bruised and chopped)
1 garlic clove (crushed and chopped)
100ml Chang beer
50ml chicken stock
4 chillies (seeded and finely sliced)
1 handful coriander leaf (torn and chopped )
A little oil for frying

Method

Fry shallot, garlic and chillies in a heavy saucepan in a low heat for two-three minutes. Add lemongrass, beer and stock, bring to the boil for a couple of minutes.Throw in the mussels, cover and steam until all the shells have fully opened. Discard any that remain shut and garnish with plenty of fresh coriander.

RECIPE: Sesame crisp Thai crabcakes

This simple starter could easily be turned into a main course. Serve sizzling hot with plenty of slices of fresh lime.

Serves 2

Ingredients

300g fresh cooked crab meat (white)
3tbsp fish sauce
5 kaffir lime leaves (shredded)
5tbsp chopped coriander
1 diced shallot
1 clove crushed garlic
1 lime juiced
1 egg, whisked

For the coating:

2 eggs, whisked
100g breadcrumbs
100g sesame seeds
Flour to dust

Method

Combine all ingredients. Form into two-inch balls. Roll in flour then coat in egg. Finally roll in breadcrumbs and sesame mix. Shape into cakes and deep fry for two minutes.

Remove when crispy and hot.

• Print
• Email
• Share