For those of you who are regular readers of my blog, you will know that I have been setting food challenges for quite some time now. The challenges I issue are not for reward, but hopefully have inspired people to try something new – whether it is a new recipe, or technique, or to make something they are familiar with and blog about it.

I am a regular participant of PinkPolkaDot’s quiz and am always up for a challenge. When Nina started her obverse challenge last week I considered taking part, but with the rush to get to Johannesburg I was not sure that I would have the time. However, there are prizes up for grabs so I needed to make a plan. Who doesn’t love winning prizes? I am not in a position to offer prizes for my challenges – blogging is a hobby for me, not a living, but as I said, I am keen on winning prizes.  There are no rules for my challenges – but then again, if there are rewards, there are often rules! Hope you enjoy trying out my Thai dish.

THAI INSPIRED CRAYFISH CURRY

I have recently bought a Thai Basil plant which is not ready for use, but I found some Thai Basil and Lemongrass at Woolworths and put them into the shopping bag hoping for some inspiration. This came along when I opened a tin of whole baby corn by mistake.

ingredients:

1 tin coconut cream

2 cloves garlic, crushed

2cm fresh root ginger, peeled and sliced

1 red chilli – leave whole for a mild curry and split in half for a stronger curry, leave the seeds in for a much stronger curry

good tip learnt from Gordon Ramsay – rub the whole chilli between your palms to loosen the seeds, cut off the top of the chilli and shake the seeds out, then use as you want

half a lemongrass stalk, finely sliced

2 crayfish tails, steamed and cut into bit size chunks

to steam your fresh crayfish – begin by ‘drowning’ the crayfish in fresh cold water – completely cover them and after 15 minutes they will be ready for the steam. Place some salted or sea water into the bottom of a large pot and when boiling add the crayfish, cover with the lid and allow to steam for 9 minutes. Remove and clean when cooled down. To cut the crayfish, slice right down the middle – head to tail, remove all the bits that are not edible, enjoy the meat in the head and claws as a starter while preparing this lovely meal.

1 tin whole baby corn – or fresh of course

1 punnet sugar snap peas – which I did not have, so I used frozen peas

method:

heat the coconut cream in a thick bottomed pot – I used my tagine.

when simmering add the ginger, garlic, lemongrass and the chilli and allow to infuse.

add the corn and when the corn is hot, add the peas and the crayfish tails and heat.

as soon as everything is hot, serve on a bed of Jasmine rice.

Tandy

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