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Thai Lettuce and Chicken Wraps
Makes 8 lettuce wraps
These little rolls are great for lunch or appetizers and are perfect for easy entertaining. Guests love “rolling their own,” prep is a snap and you can have everything ready and waiting in the fridge long before the party starts.
2 Tbsp. oil
2 tsp. minced galangal (or ginger)
1 tsp. minced garlic
1/2 lb. ground chicken (or turkey)
1/2 cup chopped water chestnuts
1 tbs. chopped cilantro
1 tbs. chopped green onions
1 tbs. minced lemongrass (the bottom 2/3 inch of stalk only)
1 tbs. fish sauce
1 tsp. chili flakes
salt & pepper to taste
8 large washed butter lettuce leaves

1. Heat peanut oil in sauté pan. Add galangal (or ginger) and garlic and sauté for I minute
2. Add ground chicken and stir to make sure chicken breaks up. Sauté for 4 minutes
3. Add water chestnuts and sauté 2 more minutes
4. Add cilantro, green onions. lemongrass, fish sauce, chili flakes, salt and pepper
5. Place in bowl. Cool slightly or refrigerate until thoroughly chilled.
6. Present with cold crisp lettuce leaves, allowing guests to form their own little rolls.
7. Serve w/ Thai dipping sauce

Thai Dipping Sauce
1/4 simple syrup (1 cup sugar boiled w/ 1 cup water. Allow to cool)
1/4 cup lime juice
1 tsp. tamarind paste (optional) or rice vinegar
2 tsp. fish sauce
1 red serrano chili - seeded, sliced in half rings
1 tsp cilantro leaves
Combine and blend all ingredients together.

Chicken Satay (Satay Gai) Serves 2
4 oz chicken breast, slices (beef or pork)
4 tsp Coconut Milk
1 tsp curry powder
1 tsp salt
2 tsp palm sugar
1 tsp soy sauce
1 tsp turmeric powder
2 tsp lemongrass, finely minced
6 skewers bamboo skewers, 6-inch long
4 tsp Coconut Milk (for grilling)

1. In a bowl, mix chicken with all ingredients. Marinate for 1/2 hour.
2. Carefully skewer chicken onto each stick.
3. Grill both sides of the chicken until cooked. Brush coconut milk over skewers while cooking.
4. Serve with Peanut Satay Sauce and Cucumber Sauce.
Sweet & Sour Crispy Noodles (Mee Krob) 2 to 4 Servings
7 oz. Thin Rice Noodles (dried)
3 cups vegetable oil (for deep frying)
2 Tbsp. vegetable oil (for stir-frying)
2 cloves pickled garlic, minced
6 pieces shrimp (shelled and deveined, tail-on)
2 Tbsp. ketchup
2 Tbsp. sugar
2 Tbsp. tamarind juice
1 Tbsp. fish sauce
2 Tbsp. shallot, sliced
30 g. bean sprouts
4 sprigs green onions, 1-inch slices
20 g. fried tofu, firm cilantro sprigs (as garnish)

1. Place dried rice noodles in a plastic bag. In the bag, carefully break the noodles into smaller pieces. The bag prevents the noodles from making a mess.
2. In a deep fryer or large frying pan, heat oil.
3. Test the temperature by tossing a small piece of rice noodle into the hot oil. If the noodle immediately puffs up, the oil is hot enough for frying.
4. Deep fry small amounts of noodles at a time. Take them out as soon as they are done. The rice noodles will puff up like popcorn. Be prepared to fish them out of the hot oil immediately in a matter of seconds. Set aside on paper towels to soak up the excess oil.
5. In a frying pan, heat oil over high heat. Add garlic and stir-fry until golden brown.
6. Add shrimp and stir-fry until cooked.
7. Add ketchup, sugar, tamarind juice and fish sauce. Cook until sugar is dissolved.
8. Transfer crispy noodles to a large mixing bowl.
9. Slowly pour small amount of the sweet and sour sauce over the noodles. Toss the noodles until they are evenly coated with sauce. Repeat this process until all noodles are coated with sauce.
10. Transfer noodle mixture to a large serving plate. Garnish with shallot, bean sprouts, green onions, tofu and cilantro.

Chicken & Mango Satay
Makes 30-35 appetizers
4 large chicken breast
salt and pepper
2 mango, ripe but firm
30 to 35 bamboo skewers or cocktail toothpicks
Peanut Satay Sauce
garnish with fresh mint leaves

1. Bake or broil chicken breasts with a pinch of salt and pepper until fully cooked. Cut into (30-35) x 1-inch bite sized pieces.
2. Peel mango and cut the flesh into (30-35) x 1-inch bite sized pieces the same size at the chicken.
3. On each skewer, place a mint leaf, followed by one piece of chicken and one piece of mango. Repeat this process with remaining mint, chicken and mango pieces.
4. Place a small bowl of peanut satay sauce in the middle of a large plate. Surround the bowl of sauce with the mini chicken and mango satay sticks.

Chicken Spring Rolls
2 oz. Thin Rice Noodles or rice vermicelli
12 (8 ½-inch) round rice papers wrappers
1 cup (1/2 lb.) cooked chicken, shredded
¼ cup carrots, julienne thin strips
1 cup cucumber julienne cut, peeled and seedless
¼ cup fresh mint leaves
12 pieces fresh green leaf lettuce leaves (3 by 5 inches), cut along the rib, remove rib

1. Bring 6 cups of water to a boil. Cook rice noodles for 2 to 4 minutes or until soft. Drain; rinse with cold water to cool. Set aside.
2. Spread a damp towel on a counter. Fill a pan with hot water. (Keep a bowl of hot water next to pan and towel, as you will need to occasionally refill the pan with water). Arrange all ingredients to be within reach.
3. Dip one rice paper sheet in hot water to wet completely. Set on damp towel. The rice paper should become soft and pliable immediately.
4. Arrange one-twelfth amount of the chicken in a horizontal line to the bottom third (2 ½ inches from the bottom and 1 inch from right hand side) of the rice paper wrapper.
5. Place a small portion of rice noodles over chicken. Distribute some cucumber, carrots and 4 to 5 mint leaves over noodles. Place one lettuce leaf over mint leaves.
6. Fold the bottom half of rice paper wrapper over filling, while using your fingers to press down on the ingredients.
7. Fold the right hand side of the rice paper over to enclose the ingredients of the bottom of the roll.
8. Pressing gently on the ingredients with your fingers, gently roll the rice paper tightly upwards to form a cylinder log. Repeat these steps to make the remaining spring rolls. Serve immediately with dipping sauce.
Spring rolls, if not covered tightly with plastic wrap or in a lid container, will harden when left out and exposed to air. Serve rolls whole or cut in half just before serving. Spring rolls can be made up to 1 day before serving. They must be covered tightly with plastic wrap or in a lid container and refrigerated.

Dipping Sauce
¼ cup fresh lime juice
4 Tbsp. sugar
4 Tbsp. fish sauce
1 clove garlic, minced
1 tsp. Thai chilies, minced (to preferred spice level, to taste), optional
3 Tbsp. carrots, finely shredded
¼ cup warm water
Dipping Sauce:
In a bowl, whisk lime juice, sugar, fish sauce, garlic and chilies together until sugar is dissolved. Stir in carrots. Add warm water as needed to dilute concentration to desired taste level. Let stand 30 minutes before serving.

Thai Lettuce & Chicken Wraps
Chicken Satay
Sweet & Sour Crispy Noodles
Chicken Mango Satay
Chicken Spring Rolls
Chicken, Pork or Beef Satay
Crispy Fish Cakes
Spicy Clams with Basil
Crispy Fried Tofu
Thai Barbeque Chicken Pizza
Bangkok Seafood Cocktail
Crab & Shitake Rolls
Spicy Thai Pumpkin Nuts
Pork Salad Wraps (Nam Sod Moo)
Thai Peanut Chicken Tortilla Wrap
Thai Shrimp,
Thai Prosciutto & Papaya Spring Rolls
Thai Chicken Endive Leaf Cups (Nam Sod)


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