1,001 Best Hot and Spicy Recipes (99 page)

 

2 tablespoons (30 mL) peanut oil
1 medium onion, peeled and minced
1 jalapeño chile, stem and seeds removed, minced
2 cloves garlic, peeled and minced
3 cups (708 mL) cooked white rice
1 cup (236 mL) crabmeat
2 eggs
3 green onions, sliced
Lime wedges for garnish
Nam Prik (Thai Pepper Water Sauce; page 95), for serving

 

1.
In a wok, heat the oil over high heat. Add the onion, chile, and garlic, and stir-fry for a minute. Add the rice and crabmeat and heat through. Push the rice mixture to the side. Add the eggs to the center of the wok and, stirring continuously, cook until the eggs are half done. Stir the rice into the eggs. Add the green onions just before you remove the wok from the heat. The entire cooking process should take about 5 minutes.

2.
Squeeze fresh lime over the finished dish and add Nam Prik as desired to individual plates.

Yield: 4 servings

Heat Scale: Hot

 

2 cups (473 mL) minced sea trout or other white fish
2 tablespoons (30 mL) Gaeng Ped (Red Curry Paste; paste 37)
1 tablespoon (15 mL) finely shredded kaffir lime leaves
5 fresh Thai chiles, stems and seeds removed, chopped (or substitute
piquins or other small, hot chiles)
3 tablespoons (45 mL) fish sauce
1 teaspoon (5 mL) brown sugar
¼ teaspoon (1.25 mL) freshly ground black pepper
1 egg, beaten
1 cup (236 mL) sliced string beans
1 cup (236 mL) basil leaves
Vegetable oil for frying

 

1.
In a large bowl, mix together all the ingredients except the oil. Form the mixture into small, flat, patties.

2.
In a frying pan, heat the oil over medium heat. Fry the patties until they turn golden brown. Transfer them to paper towels to drain. Serve hot with a sampling of Asian hot sauces from Chapter 2.

Yield: 4 servings

Heat Scale: Medium

 

¾ pound (336 g) fresh or frozen snapper fillets, minced
⅓ cup (79 mL) water chestnuts, finely chopped
1 egg white, lightly beaten
2 green onions, minced
2 teaspoons (10 mL) peanut oil, divided
2 teaspoons (10 mL) soy sauce
8 green New Mexican chiles, stems left on, roasted, peeled, and seeded

1.
Preheat the oven to 350°F (180°C). Spray a baking dish with nonstick vegetable oil spray.

2.
In a bowl, combine the fish, water chestnuts, egg white, green onions, 1 teaspoon (5 mL) of the oil, and the soy sauce. Mix well.

3.
Cut a slit in the side of each roasted chile. Carefully spoon the fish filling into the slits to avoid splitting. Place the stuffed chiles in the prepared baking dish. Brush the chiles lightly with the remaining oil.

4.
Bake for 30 minutes or until the chiles are tender and the filling is cooked.

Yield: 4 servings

Heat Scale: Medium

 

2 pounds (1.1 kg) fresh mussels
2 tablespoons (30 mL) vegetable oil
1 shallot, peeled and chopped
1 clove garlic, peeled and chopped
4 fresh serrano or jalapeño chiles, stems and seeds removed, chopped
1 teaspoon (5 mL) chopped cilantro root (or stems)
1 teaspoon (5 mL) chopped fresh ginger
1 teaspoon (5 mL) chopped lemongrass
½ teaspoon (2.5 mL) minced lemon peel
2 teaspoons (10 mL) shrimp paste
¾ cup (177 mL) thick coconut milk
1 large egg, lightly whisked
2 tablespoons (30 mL) rice flour
Salt, to taste
Freshly ground black pepper, to taste
¼ cup (59 mL) basil leaves

 

1.
Scrub the mussels with a stiff wire brush and rinse them in cold salted water. Cook them in a steamer until they open, discarding any that fail to do so. Remove the mussels from the shells and reserve the larger shells.

2.
In a sauté pan, heat the oil over medium heat. Add the shallot and garlic and sauté for 3 to 4 minutes. Add the chiles, cilantro, ginger, lemongrass, lemon peel, and shrimp paste. Continue to cook, stirring frequently, until the mixture gives off a fragrant aroma, then remove the pan from the heat and transfer the contents to a mixing bowl. Add the coconut milk, egg, flour, salt, and pepper and stir to combine thoroughly.

3.
Blanch the basil leaves in boiling water and arrange on the bottom of the reserved shells. Place 3 mussels in each shell and spoon a little sauce over the top of each. Place the mussels in a steamer and cook until heated through, about 5 minutes. Serve immediately.

Yield: 4 servings

Heat Scale: Medium

 

2 tablespoons (30 mL) sugar
1 tablespoon (15 mL) salt
2 tablespoons (30 mL) tomato paste
1½ teaspoons (7.5 mL) chopped fresh ginger
2 garlic cloves, peeled and chopped
4 serrano or jalapeño chiles, stems and seeds removed, chopped
2 pounds (1.1 kg) live hard-shelled crabs
½ cup (118 mL) vegetable oil
2 large eggs, beaten lightly

 

1.
In a small bowl, stir together the sugar, salt, and tomato paste. In a mortar, use a pestle and mash to a paste the ginger, garlic, and chile peppers.

2.
In a pot, blanch the crabs in boiling water for 2 minutes, drain them, and let them cool until they can be handled. Discard the top shells, aprons, gills, sacs, mouths, and mandibles, and break the bodies in half, reserving the claws for another use.

3.
In a large, heavy skillet heat the oil over medium-high heat until it is hot but not smoking. Add the crabs and fry them in the oil, turning them, for 4 minutes. With a slotted spoon, transfer the crabs to a platter. In the oil remaining in the skillet, fry the ginger mixture, stirring, for 2 minutes. Stir in the tomato paste mixture until well combined. Add the crabs and cook, stirring, until they are coated. Stir in the eggs and cook, stirring, about 1 minute or until the eggs are just set. Serve with a spicy rice dish from Chapter 13.

Yield: 3-4 servings

Heat Scale: Extremely Hot

 

For the Sauce:
12 dried cayenne peppers, stems and seeds removed, crushed
¼ cup (59 mL) rice wine
1 tablespoon (15 mL) vegetable oil
2 teaspoons (10 mL) sugar
1 teaspoon (5 mL) soy sauce
4 thin slices fresh ginger
4 thin diagonal slices green onion
1 clove garlic, peeled and minced
¼ teaspoon (1.25 mL) cornstarch mixed with ½ teaspoon (2.5 mL) cold water
1 dash dark soy sauce

 

1.
In a small saucepan, combine all the ingredients over high heat and cook, stirring, until the mixture thickens slightly.

 

For the Prawns:
1 tablespoon (15 mL) cornstarch
1 teaspoon (5 mL) light soy sauce
2 eggs, beaten
2 tablespoons (30 mL) all-purpose flour
½ teaspoon (2.5 mL) salt
3 piquin chiles, stems and seeds removed, crushed, or substitute other small, hot dried chiles
Freshly ground black pepper, to taste
Vegetable oil for deep frying
1 pound (454 g) large prawns or shrimp, shelled and deveined

 

1.
In a small bowl, combine the cornstarch, and soy sauce and blend until smooth. Add the eggs, flour, salt, piquins, and pepper and blend thoroughly.

2.
In a large saucepan or deep fryer, heat the oil to 400°F (200°C). Meanwhile, pat the prawns dry with paper towels. Dip the shrimp into the batter, then drop them gently into the oil and fry for 15 to 20 seconds. Remove the shrimp with a slotted spoon and drain them well on paper towels.

3.
Add the prawns to the sauce in batches, stirring just enough to coat. Transfer them to a platter and serve immediately with rice.

Yield: 2 servings

Heat Scale: Hot

 

½ pound (224 g) large prawns, peeled and deveined (or substitute large shrimp)
5 serrano or jalapeño chiles, stems and seeds removed
10 cloves garlic, peeled
1 teaspoon (5 mL) minced ginger
¼ cup (59 mL) vegetable oil
2 tablespoons (30 mL) soy sauce

 

1.
Trim the heads of the prawns by removing the feelers, but leave the heads on. Wash the prawns and pat them dry with paper towels.

2.
In a blender or food processor, purée together the chiles, garlic, and ginger to make a rough paste.

3.
In a wok, heat the oil over high heat. When it smokes, add the chile-garlic paste and stir-fry until fragrant. Add the prawns and stir-fry for about 5 minutes. Add the soy sauce and stir fry until well-mixed, about 1 minute. Serve with hot steamed rice.

Yield: 4 servings

Heat Scale: Medium

 

3 dried New Mexican chiles, stems and seeds removed
1 tablespoon (15 mL) minced lemongrass
3 cloves garlic, peeled
2 medium shallots, peeled
4 dried piquin chiles, stems and seeds removed (or substitute other small hot chiles)
4 kaffir lime leaves
3 thin slices peeled galangal (or substitute ginger)
1 pinch ground turmeric
½ cup (118 mL) water
2 tablespoons (30 mL) vegetable oil
4 (8-ounce [224 g]) catfish fillets
1 cup (236 mL) coconut milk
1 teaspoon (5 mL) salt
2 teaspoons (10 mL) sugar
4 very finely julienned kaffir lime leaves for garnish

1.
Soak the New Mexican chiles for 10 minutes in lukewarm water to soften. Remove the chiles from the water and drain them.

2.
In a blender or food processor, combine the lemongrass, garlic, shallots, piquin chiles, lime leaves, galangal, turmeric, and water and purée until smooth.

3.
In a frying pan, heat the oil over high heat. Add the catfish and pan-fry them until they are firm, but not browned, turning once.

4.
In a separate pan, cook the paste over medium heat for about 2 minutes, stirring constantly, until the aroma is released. Add the coconut milk, salt, and sugar. Add the fish to the sauce and cook for 5 more minutes. If the paste is too thick, add more water until you achieve the desired consistency.

5.
Serve with jasmine rice, garnished with the kaffir lime leaves.

Yield: 4 servings

Heat Scale: Medium

 

1 teaspoon (5 mL) thin slices peeled galangal
1 clove garlic, peeled
1½ tablespoons (22.5 mL) very finely julienned kaffir lime leaves, divided
¼ teaspoon (1.25 mL) ground turmeric
4 tablespoons (60 mL) fresh minced lemongrass
5 dried santaka or piquin chiles, stems and seeds removed, soaked 10 min-
utes in lukewarm water, chopped fine
2 tablespoons (30 mL) fish sauce
1 egg, well beaten
2 tablespoons (30 mL) sugar
2 cups (473 mL) coconut milk
1½ pounds (680 g) catfish fillets, sliced into ¼-inch (.5 cm) thick strips
8 (14 × 10-inch [35 × 25 cm]) pieces banana leaves
½ pound (224 g) fresh spinach leaves

 

1.
In a blender or food processor, combine the galangal, garlic, 1 teaspoon (5 mL) of the kaffir lime leaves, the turmeric, the lemongrass, the chiles, the fish sauce, the egg, the sugar, and the coconut milk. Process, scraping the sides of the container occasionally, until the ingredients are puréed.