Gordon’s Great Escape Southeast Asia: 100 of my favourite Southeast Asian recipes. Gordon Ramsay
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Название: Gordon’s Great Escape Southeast Asia: 100 of my favourite Southeast Asian recipes

Автор: Gordon Ramsay

Издательство: HarperCollins

Жанр: Кулинария

Серия:

isbn: 9780007384525

isbn:

СКАЧАТЬ brown. Remove and drain on kitchen paper while you fry the rest. Cut open and serve immediately.

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      SERVES 4

      GRILLED SQUID

      500–600g whole squid (including tentacles), cleaned

      olive oil, to drizzle

      sea salt

      TUK MERIC

      1 tbsp Kampot peppercorns, lightly crushed

      1 tbsp sea salt

      juice of 4 limes

      When squid is cooked to perfection, very little is needed to enhance its natural flavour – except perhaps a Cambodian dipping sauce called Tuk meric.

      This sauce celebrates one of Cambodia’s finest ingredients: Kampot pepper. Grown in the region of the same name, this pepper is regarded as one of the best in the world because of its eucalyptus taste and unique heat. Like many other trades in Cambodia, Kampot-pepper production was greatly affected by the war in the 1960s, but since then locals have worked hard to keep the pepper in production. Although limited quantities of this vegetable translate to a higher price, it is worth every penny.

      Kampot pepper is available online and is best bought on the vine and when green in colour – the black and red peppercorns are the dried version and have a more intense flavour. Buying the peppercorns whole gives them a longer shelf life. If you can’t get Kampot, use your favourite pepper variety instead.

      Wash the squid and pat dry with kitchen paper. Cut off the tentacles and place them in a large bowl. Cut open the bodies and then, using a sharp knife, score them in a criss-cross pattern on the inside. Add these to the bowl with the tentacles, drizzle with olive oil and sprinkle with salt.

      Light the barbecue or heat the grill. Make the tuk meric dipping sauce before you start cooking the squid. Place all the ingredients in a bowl and mix together to combine. Taste and add more lime juice or pepper, if necessary.

      When the barbecue or grill is ready, cook the squid for 30 seconds on each side until opaque and just cooked – do not overcook it or it will become tough and chewy. Cut the pieces in half on the diagonal, if you wish, then transfer to a plate and serve alongside the tuk meric.

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      SERVES 4

      COCONUT PRAWNS

      110g plain flour, plus extra for dusting

      pinch of salt tsp cayenne pepper

      150ml Thai beer

      1 egg, separated

      50ml water, chilled

      150g desiccated coconut

      24 medium-sized raw prawns, peeled and tails on

      vegetable oil, for deep-frying

      SWEET CHILLI SAUCE

      2 tbsp caster sugar

      500ml water

      1 red long finger chilli, deseeded and finely chopped

      3 garlic cloves, peeled and finely chopped

      1 tbsp fish sauce

      1 tbsp rice vinegar tsp cornflour

      1–2 tbsp water

      Some dishes are naughty but nice – and this is one of them. I was lucky enough to sample some of the best coconut prawns while in the town of Ao Nang in Thailand. On a walk to the main street I passed two women on a large street stall with an array of fried offerings. There was only one item I wanted to try and, for a very reasonable price, six large, fried, coconut prawns were carefully placed in a small plastic bag and the sweet chilli sauce drizzled all over. The desiccated-coconut coating added a delicate sweetness to the overall flavour and extra crunch to the batter. It was hard not to demolish them in seconds.

      First make the chilli sauce. Put the sugar and water in a small heavy-based saucepan. Stir to dissolve the sugar, then add the chilli, garlic, fish sauce and vinegar. Bring to the boil and simmer for 8–10 minutes to let the flavours develop and the liquid turn red from the chilli.

      After 10 minutes, mix the cornflour with the water in a bowl. Mix well then pour into the chilli sauce. Turn up the heat and allow the sauce to thicken. When it takes on a sticky consistency, remove from the heat, tip the sauce into a bowl and allow to cool.

      Place the flour in a bowl with the salt and cayenne pepper. Make a well in the centre and add the beer and egg yolk. Gradually whisk together until you have a smooth batter. Leave to rest for 30 minutes. In a clean bowl, whisk the egg white until it forms stiff peaks. Stir the cold water into the batter and fold in the egg whites.

      Heat the oil to 180°C in a large frying pan. (Use a thermometer or test by dropping in a small amount of batter – if it sizzles immediately the oil is ready.) On a tray, spread out the coconut and place bowls with the prawns, flour and batter in a line. Ensure the prawns are dry, but if not, pat them with kitchen paper. Dust the prawns with flour, dip them into the batter, then roll in the coconut. Drop them into the hot oil for 1–2 minutes each side or until golden brown. Remove, drain on kitchen paper, and keep them warm in a low oven while you fry the rest. Serve immediately with the sweet

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      MAKES 8–10 SKEWERS

      BEEF SKEWERS

      2.5cm knob of galangal, peeled and crushed

      3 garlic cloves, peeled and crushed

      1 tbsp oyster sauce

      2 tbsp dark soy sauce

      1 tsp palm sugar

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