Prawn basil curry:
3 T sesame oil
4 garlic cloves, very finely chopped
2 T fresh ginger, grated
3 T Thai yellow curry paste
1 yellow bell pepper, julienned
2 spring onions, chopped
4 carrots, peeled into ribbons
12 bok choi stems with leaves
500 ml fish stock
400 g (1 can) coconut cream
1 T fish sauce
1 tsp soy sauce
Juice of ½ lime
Add:
1 kg large prawns, deveined and shelled
30 g basil leaves, chopped
20 g coriander leaves, chopped
juice of 1 lime
Serve with:
300 g rice noodles, cooked according to package instructions
Garnish with:
A few leaves coriander
Cucumber and celery salad:
10 mini cucumbers, cut into quarters
4 stalks celery sticks, sliced diagonal and leaves chopped
4 spring onions, chopped including the green part (or 2 big ones, white and green parts)
2 T mint leaves, chopped roughly
400g edamame beans (with shells on), steamed and podded
Dressing:
3 T soy sauce
4 tsp mirin
3 T lime juice
Juice of 1 naartjie juice or mandarin
2 tsp brown sugar
Zest of 1 lime
pinch red chili, chopped finely