Steps

1. Shell and devein the prawns and set them aside
2. Prepare a prawn stock, in a pot with couple of spoons of oil, add the prawn shells and cook for a few minutes. Then add half an onion, tomatoes, carrot, celery, leeks and cook for a few minutes. Add enough hot water to cover and cook covered on low heat for 20 minutes
3. Meanwhile, peel and slice the cassava. Put the cassava in a pot and add the prawn stock and cook on medium heat for 30-40 minutes
4. In a pan saute the chopped onions, red bellpepper and green bellpepper and garlic (add the garlic towards the end)
5. Once the cassava is cooked and they're soft and ready, add to a blender (along with some of the liquid), coconut milk, salt, palm oil, corriander and blend until smooth. Season to taste and added pepper sauce to taste. Pour the blended mixture back into the pan
6. Season the prawns with salt and pepper and sear in hot pan, 1 min per side. Add them to the prawn sauce to continue cooking there for a few minutes on medium heat
7. Serve with white rice

Steps

1. Soak the dried shrimp in warm water for 15 minutes, then drain and blend them to a paste in a small food processor.
2. Peel and roughly chop the onion and garlic, then deseed and chop the chilli. Fry all of these in a deep saucepan with a shot of oil for 5 minutes until softened.
3. Blitz the bread up into breadcrumbs.
4. Tip in both nuts, the shrimp paste, coconut milk, breadcrumbs and 500ml of water. Heat to a simmer and bubble for 30 minutes.
5. Blend the sauce to a smooth but thick stew.
6. Trim the seabass to neat portions, keeping the skin on and season with salt and pepper. Pan fry in palm oil until the seabass skin is golden then turn them over and squeeze over a little lime juice.
7. Fry the prawns alongside the fish for a minute before serving with the stew and seabass. Squeeze over more lime juice, garnish with freshly picked coriander leaves, sliced red chilli and ample steaming rice beside

Steps

1. In a pan on medium heat, add the coconut oil, curry leaves, onions, shredded coconut, pepper corns. Mix well till the coconut browns
2. Add the chilli powder, corriander powder and fry for a minute or so. Grind the mixture into a paste and add some water to get a sauce consistency
3. In a pan over a medium flame, add the prawns, tamarind pieces, onions and green chilis, the prepared mixture. Mix well and season with salt and cook covered for 10-15 minutes
4. Turn off the heat and serve

Steps

Marination

• Add little turmeric powder and salt to the prawns.
• Mix it and keep it aside for 20-30 minutes.

Masala paste

• In a grinding jar:add 1/2 tsp od cumin seeds, coriander seeds, whole black pepper, ginger, garlic,green chill and chopped onion.
• Add little water and grind it into thick smooth paste.

Curry preparation

• Heat a pan, add 2 tbsp of oil and let it heat.
• Fry the marinated prawns for a minute on medium flame.
• Take out the fried prawns, keep it aside for further use.
• Add 2 tbsp oil in the same/different pan and let it heat properly.
• Add bay leaves and cumin seeds, fry it for few seconds.
• Add turmeric powder and red chilli powder, mix it.
• Add the prepared masala paste, fry the masala for 3-4 minutes on low-medium flame.
• Add chopped tomato and cook it on low flame for 4-5 minutes.
• Add 1/2 glass of water, stir it and let it come to boil.
• Add fried prawns and salt to taste, mix it.
• Cover the pan and cook it on medium flame for 4-5 minutes.
• Add garam masala powder and coriander leaves, stir it.
• Turn off the flame and ready to serve.

Steps

1. In a food processor, add all the ingredients and process into a fairly smooth paste (but not too smooth). Transfer into a bowl and pop in the fridge for a at least an hour
2. Sprinkle some panko on a wide plate, spoon equal portions of the mixture on top of that and use the bread crumbs to help is form these patties (balls if you want to deep fry)
3. Cook over medium-high heat in a frying pan with a thin layer of vegetable oil for about 2 min per side, until they're golden brown and spring back to the touch. Take them out and let them drain on a paper towl
4. Serve with a cucumber salad as well as a sweet and spicy thai chili sauce

Steps

1. Ground the prawns in a food processor into a fine paste. Mix with the pork paste until well-combined. 
2. Season the paste with salt, pepper, sugar, chicken stock, fish sauce and spring onion (white part)
3. To increase the stickiness, throw the paste into the bowl for 20 times. Grease hand with some vegetable oil and wrap the paste aroung the sugarcane stick, leaving one end as an handle. Repeat until finish. 
4. There are 2 options to cook: Either to deep-fry at 150°C or to grill. If you go for grilling option, steam the prawn skewers for 5 minutes to shape the form and then grill at medium level to get grill pattern.
5. Arrange the sugarcane prawn skewers on a plate wit fresh greens and garnish with scallion oil and crushed peanuts.

Steps

1. Add the shrimp stock, lemongrass, kaffir lime leaves, galangal and chilies to the pot. Bring to a boil and let it boil for 3-4 minutes until you can smell the fragrance of the herbs from the pot.
2. When the soup is done simmering, add the oyster mushrooms, and bring the soup back to a boil.
3. Once the soup comes back to a boil, add the shrimp and when the soup just starts to bubble again, turn off the heat. Let the residual heat of the soup cook the shrimp completely, another minute or so.
4. Add the lime juice, fish sauce, chili paste (if using) and sugar to your soup and stir. Taste and adjust seasoning to your liking. If you’re not using the chili paste, you may find you need to add a bit more fish sauce/sugar. But taste it first!
5. Garnish with cilantro leaves and serve with rice or turn it into a “Kuay Tiew Tom Yum” by pouring the soup over rice noodles for a pho-style meal!