Thailand Chicken Wings

750g chicken wings.

Marinade:

1 tbs fish sauce
¼ cup lemon grass, thinly sliced
12 cloves garlic, crushed
1 tbs freshly milled black pepper
3 tbs red chilies, chopped
¼ cup chopped coriander/cilantro
¼ cup tomato ketchup
¼ cup rice whiskey  

How to cook:

1.        Mix the marinade, stir the wings until thoroughly coated and leave to marinade for 12-24 hours in the fridge.

2.        Barbecued or grilled chicken over fairly high heat until cooked through.

3.        Served with a dipping sauce that consists of 4 parts mayonnaise, 4 parts tomato ketchup to one part hot chili sauce, like tabasco.

Thai Scallops

8-10 large scallops

Garnish:

fresh coriander
wedges of fresh lime or lemon  

Red Curry Paste:

1 shallot
1 thumb-size piece ginger, sliced
3 cloves garlic
½ tsp black pepper
2 tbs fish sauce
1/8 tsp star anise, crushed to a powder
1 tbs chili powder
2 tsp cumin powder
1 tbs ground coriander powder
1 tsp brown sugar
1 tsp regular chili flakes
1 tsp shrimp paste
4 tbs good-quality coconut milk  

Other:

¼ to ½ cup additional coconut milk
oil for frying  

How to cook:

1.        Place all curry paste ingredients in a food processor or blender. Process well to form a thick paste.

2.        Place 2-3 tbs of the paste in a mixing bowl. Add the scallops and gently stir, so that scallops are covered with paste. Set aside.

3.        Pour 2-3 tbs canola or other oil into a wok or frying pan over medium-high heat. When the oil is hot, add the rest of the curry paste.

4.        Stir-fry the paste until fragrant (2-3 minutes). If using whole star anise instead of crushed, add it now. Also add 1/4 cup coconut milk to the paste and stir. If you prefer more sauce, add 1/2 cup coconut milk. Cook another minute or two, until the sauce is nicely blended and bubbling.

5.        Now add the scallops. Cook the scallops by stirring and turning them in the bubbling curry sauce.

6.        Check the inner flesh after 3 minutes to see if they are cooked. Tip: Scallops are done when inner flesh is no longer transparent. Look for flesh that is white and opaque

7.        Serve with rice. Garnish with wedges of lime or lemon.  

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