THE EVERYTHING® THAI COOKBOOK (43 page)

2 tablespoons vegetable oil, divided

1 pound large raw shrimp, peeled, shells reserved

1 pound mussels, cleaned and debearded

3 stalks lemongrass, outer layers removed, inner core thinly sliced

3 serrano chilies, seeded and chopped

2 cloves garlic, minced

1 (1-inch) piece ginger, peeled and chopped

4 small shallots, peeled and sliced

1 tablespoon anchovy paste

1 teaspoon turmeric

1 tablespoon ground coriander

1 (14-ounce) can coconut milk

1–2 tablespoons fish sauce

1 7-ounce package of rice noodles, soaked in hot water until soft

1 tablespoon lime zest

6 large scallops, sliced horizontally into 2–3 pieces, depending on their size

1 cup bean sprouts

¼ cup chopped cilantro

Lime wedges

1. In a medium-sized saucepan heat 1 tablespoon of the oil over medium-high heat and fry the shrimp shells until pink.
   
2. Add 3 cups of water to the pan and bring to a boil; reduce the heat and simmer for 30 minutes. Strain the shells from the broth, then boil the broth until it is reduced to 2 cups.
   
3. In a large skillet, bring ½ cup of water to a boil. Add the mussels, cover, and let steam until opened, about 5 minutes. Discard any mussels that have not opened. Strain the cooking liquid and reserve. Shell all but about
   of the mussels; set the mussels aside.
   
4. Place the lemongrass, chilies, garlic, ginger, shallots, anchovy paste, and 2 tablespoons of water in a food processor. Process to form a thick paste, adding more water if needed.
   
5. Heat the remaining vegetable oil in a large soup pot over medium heat. Add the lemongrass paste and fry, stirring continuously, until lightly browned, about 10 minutes. Stir in the turmeric and ground coriander and cook for 1 minute more.
   
6. Add the shrimp broth and mussel cooking liquid to the pot, stirring to dissolve the paste. Bring to a boil, reduce heat, and simmer for 10 to 15 minutes.
   
7. Add the coconut milk and fish sauce; return to a boil. Add the noodles and lime zest; simmer for 2 minutes. Add the shrimp and simmer for 2 minutes more. Add the scallop slices. After 30 seconds or so, add the shelled mussels and bean sprouts. Gently stir to combine.
   
8. To serve, ladle the soup into deep soup bowls. Garnish with the mussels in their shells, sprinkle with chopped cilantro and the juice from a lime wedge over the top of each bowl.
   

1 teaspoon soy sauce

2 teaspoons fine sugar

1 teaspoon oyster sauce

1 tablespoon plus 2 teaspoons vegetable oil

½ roast duck, meat removed and shredded

3 tablespoons water

½ teaspoon granulated salt

1 teaspoon sugar

½ teaspoon sesame oil

1 teaspoon ketchup

1 teaspoon bottled chili sauce

1½ teaspoons cornstarch

1½ teaspoons apricot jam

1 cup cubed honeydew melon

1 cup cubed cantaloupe

½ large cucumber, seeded and sliced

1 cup cubed jicama

1 mango, cut into bite-sized pieces

1 pear, cut into bite-sized pieces

3 tablespoons ground peanuts

2 tablespoons toasted sesame seeds

1. In a medium-sized mixing bowl, combine the soy sauce, fine sugar, oyster sauce, and 1 tablespoon of the vegetable oil. Add the shredded duck to the bowl and toss to coat; set aside.
   
2. In a small bowl, whisk together the 3 tablespoons of water, salt, 1 teaspoon of sugar, sesame oil, ketchup, chili sauce, and cornstarch; set aside.
   
3. In a small saucepan, heat the remaining vegetable oil over medium heat. Add the sauce mixture to the pan and cook until it thickens. Stir in the apricot jam and remove the pan from the heat. Cool the sauce in the refrigerator. Stir before using.
   
4. Mound the duck in the center of a large serving platter. Arrange the fruits and vegetables around the duck. Spoon the sauce over the duck, fruits, and vegetables. Sprinkle the salad with chopped peanuts and sesame seeds. Serve at once.
   

Duck Confit

Duck confit is a lusciously moist and intensely flavored treat. The duck is cured in spices and then slowly braised in its own fat. It is delicious and surprisingly not greasy!

1 whole star anise

½ teaspoon whole black peppercorns

½ teaspoon whole cloves

1 (2-inch) cinnamon stick

1 cardamom pod

¼ teaspoon dried tangerine peel (dried orange peel can be substituted)

5 cups water

¼ cup light soy sauce

2 tablespoons sugar

4–6 boneless, skinless chicken breasts

1. Place the star anise, peppercorns, cloves, cinnamon stick, cardamom pod, tangerine peel, and water in a stew pot. Bring the mixture to a boil over high heat. Let boil until the poaching liquid is reduced to 4 cups.
   
2. Stir in the soy sauce and the sugar. Return the liquid to a boil.
   
3. Add the chicken breasts and reduce to a simmer. Poach the breasts until done, about 20 minutes.
   

Tangerines and Mandarin Oranges

Tangerines and mardarin oranges are the same thing! The name just tells you where they were grown. If they are from the United States, they are tangerines. If not, they're called mandarins.

6–8 boneless, skinless chicken breasts

½ teaspoon salt

2 teaspoons rice wine

½ cup green tea leaves

½ cup brown sugar

½ cup cooked rice

1 teaspoon sesame oil

1. Quickly rinse the chicken breasts under cold water and pat dry. Sprinkle with the salt and rice wine. Set aside in the refrigerator for 30 minutes.
   
2. Meanwhile, prepare the wok: Line the bottom with a sheet of aluminum foil. Place the tea leaves, brown sugar, and rice in the bottom of the wok and toss to combine. Put a wire grill rack on the wok.
   
3. Heat the wok over medium-high heat. Put the chicken on the rack and cover with a tight-fitting lid. Turn off the heat after smoke begins to emit from the wok, but leave it on the burner for 10 minutes or until the chicken is cooked through.
   
4. Brush the chicken with the sesame oil. Serve at once.
   

Thai Asian Fusion