Ingredients
| 9 wild-caught prawns | |
| 1 tablespoon plain oil | |
| 500g squid tubes, cut in thick strips | |
| 4 Thai chillies | |
| 2 pieces lemongrass, bruised | |
| 6 makrut lime leaves | |
| 25-30g galangal or ginger, sliced | |
| 4 tablespoons nam prik pao/ Thai chilli paste or tom yum paste | |
| 750ml unsalted or low-salt fish or vegetable stock (if not making your own from the prawn shells and heads) | |
| 250g green beans, trimmed | |
| 2 tablespoons fish sauce | |
| 1 teaspoon palm sugar | |
| juice of 1 lime, plus extra limes to serve | |
| STICKY RICE – STEAMED | |
| 1 cup glutinous rice | |
| ¼ teaspoon salt | |
| STICKY RICE – ABSORPTION | |
| ⅔ cup glutinous rice, rinsed | |
| ⅓ cup long grain rice, rinsed | |
| ¼ teaspoon salt |
Braising is usually a ‘slow cook’ method, but here it actually gives a quick result of tender squid without the panic of fast searing. Here it is braised in fragrant Thai tom yum flavours including lemongrass and makrut lime. I like to serve this with sticky rice – if you have time you can soak and steam glutinous rice in the traditional way, but if time is short, combine with long grain rice and use the absorption method.
View the recipe collection here
Instructions
| 1. | Peel and remove the heads of the prawns, reserving the shells and heads if you want to make your own stock. |
| 2. | Devein the prawns and set aside. |
| 3. | For the stock, heat the oil in a saucepan over a medium-high heat. |
| 4. | Add the prawn shells and heads and cook, stirring, for 5 minutes until well browned. |
| 5. | Add 750ml water and bring to the boil, reduce to a simmer and cook for 5 minutes. |
| 6. | Sieve and set aside. |
| 7. | Put the squid, chillies, lemongrass, lime leaves, galangal and chilli paste in a saucepan with the stock. |
| 8. | Bring to a simmer, reduce to very low, cover and cook for 10 minutes. |
| 9. | Add the beans, fish sauce, sugar and lime juice and cook for 5 minutes. |
| 10. | Lastly add the prawns and cook for about 1 minute to cook through. |
| 11. | Remove the aromatics before serving if you prefer and serve with the rice and limes to squeeze. |
| 12. | STICKY RICE – STEAMED |
| 13. | Put the rice in a bowl and cover with water. |
| 14. | Leave to soak for at least one hour (or up to 12 hours). |
| 15. | Drain the rice and combine with the salt. |
| 16. | Place in a bamboo or metal steamer lined with muslin. |
| 17. | Place this over a pan of boiling water, cover and steam for 20 minutes, stirring the rice once with a fork. |
| 18. | STICKY RICE – ABSORPTION |
| 19. | Bring 1½ cups water to the boil in a medium saucepan. |
| 20. | Stir in the rice and salt, bring back to the boil, stir then cover and lower the heat to very low. |
| 21. | Cook without disturbing for 12 minutes. |
| 22. | Remove from the heat and let sit for 5 minutes before serving. |
Recipes & food styling Fiona Smith
Photography Aaron McLean
Styling Fiona Lascelles