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.
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.
this is not the photo of the recipe – that photo was lost in the transfer of my blog!
- 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
- half a lemongrass stalk, finely sliced
- 2 crayfish tails, steamed and cut into bit size chunks
- 1 tin whole baby corn - or fresh of course
- 1 punnet sugar snap peas - which I did not have, so I used frozen peas
- 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.
- 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.