Thai-D To Bianca Pt 1

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Thai-D To Bianca Pt 1 Ingredients

FOR THE SOUP	1 tb Soy sauce
1 lg Clov garlic; sliced	1 tb Fish sauce
1 sm Shallot; chopped	1 ds Sesame oil
2 tb Vegetable oil	1 tb Lemon juice
1 Pinches dried chilli flakes	1 tb Caster sugar
2 Stems lemon grass	1/2 ts Ground white pepper
450 ml Hot chicken stock	1 Handful roughly chopped
3 tb Fish sauce	Mint; basil and coriander
3 tb Lime juice	FOR THE SOUFFLES
1 ts Caster sugar	75 g Butter; plus melted butter
Finely grated zest of 1/2	; to grease
150 g Queen scallops	4 tb Plain flour
Chopped red chilli; to	4 Eggs; separated
FOR THE PAD THAI	175 ml Milk
1 tb Vegetable oil	100 g Caster sugar
1 tb Finely chopped fresh root	2 tb Lime juice; plus finely
2 Cloves garlic; thinly sliced	Zest and juice of 2 limes
4 Shallots; thinly sliced	2 ts Finely chopped fresh ginger
55 g Queen scallops	Salt and pepper
1 Egg	Icing sugar; to dust
1 211 gram pac fresh udon

Instructions for Thai-D To Bianca Pt 1

1 For the Soup: Place the garlic, shallot, 1 tbsp vegetable oil, pinch of salt and dried chilli flakes in a pestle and mortar and crush to make a paste. 2 Heat a large pan, add the spice paste and cook for two minutes. Crush 1 stem of lemon grass and add to the pan with the stock, fish sauce, lime juice, caster sugar and lime zest. Simmer for about five minutes to allow flavours to develop. 3 Cut the remaining lemon grass in half lengthways to make thin pieces, then thread some of the scallops onto each. Heat 1 tbsp vegetable oil in a frying pan, add the skewers and cook for 1-2 minutes, turning halfway through, or until the scallops are just cooked. 4 Place the scallop skewers in the base of a shallow dish and strain the soup into the bowl. Garnish with chopped chilli. For the Pad Thai: Heat the oil in a wok, add the ginger, garlic and shallots and soften for a few minutes. 5 Increase the heat, add the scallops and cook quickly to brown, then add the egg and beat with a fork very quickly to make thin strands of egg. Add the noodles and stir for about 15 seconds. 6 Add the soy sauce, fish sauce, lemon juice, sesame oil, caster sugar, ground white pepper and chopped herbs. Pile onto a large plate and serve. For the Souffles: Preheat oven to 200c/400f/Gas 6. Grease the inside of two ramekin dishes using a little melted butter and dust with a little flour. 7 Melt the butter in a pan, add 3 tbsp plain flour and cook for a minute, stirring. Gradually stir in the milk to make a sauce and simmer for 2-3 minutes. Add 50g/1 3/4oz caster sugar, 2 tbsp lime juice, lime zest, chopped ginger and eggs yolks and mix together. 8 Whisk the egg whites until stiff, add to the sauce and fold in. Spoon the mixture into the prepared ramekin dishes, place on a baking sheet and cook in the oven for about 15 minutes, or until well risen and golden brown. 9 Place the remaining caster sugar in a pan with 3 tbsp water and heat until the sugar dissolves, increase the heat and cook until the mixture begins to caramelise. 10 Remove the pan from the heat, add the juice of 2 limes and carefully continued in part 2

Main Ingredient: ChickenCuisine: Uncategorized

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