Spicy Shrimp with Rice Noodles. - Photos by Emma Sharpe

Emma Sharp, Contributor

Take me to Thailand ... let me roam the markets choosing produce I have only dreamed of.

Thai cuisine has Chinese, Indian and Western influences, introducing stir-fries, curry and the use of coconut milk to its savoury dishes. The latter was at first put only in desserts, but is now widely used in most meals.

The single metal utensil originally utilised in Thailand was a knife, which is why much time was spent on the preparation of the herbs (cilantro, lemon grass, basil), spices (cloves, cardamom, cinnamon), fruits (tamarind, limes, papayas) and vegetables (chillies, pea, eggplants, shiitake mushrooms), frequently seen in Thai cooking. This has not changed over the years so do set aside some time in advance to get through the initial stages of the recipes.

Generally, Jasmine rice, which is indigenous to Thailand, is served with all main courses. After spooning a selection of food on to their plates, the Thais will then eat with their forks in their left hands, shovelling the food into the spoons which they hold in their right. Muslims in the north will eat sticky rice with the right hand, dipping it into a selection of saucy delights. I did not, however, think my guests would be so daring with this particular custom!

I feel I can't leave without explaining what black rice is. It is a short grain, sticky and has a purple-burgundy hue when cooked. Due to its rich, nutty flavour, I would serve it with strong-tasting shredded coconut, or its milk. And while I hear that this 'forbidden rice' can be found in ample quantities in the Far East, I've had to simply take a trip down the Asian aisles of Kingston's supermarkets to get my hands on it, and the other ingredients I needed to complete my Thai feast.

Thai Dinner

Thai fish cakes with sweet chilli sauce

Chilli beef with garlic and basil

Spicy shrimp with rice noodles

Thai northern chicken curry

Black rice pudding

Spicy Shrimp with Rice Noodles

8 oz. flat dried rice noodles

1 fresh red chilli, chopped

4 garlic cloves, chopped

4 scallions, chopped

8 tamarind balls, seeds removed

8 tbs. Thai fish sauce

4 tbs. lime juice

2 tbs. oil

6 eggs, beaten

2 lb raw shrimps, peeled and de-veined

3/4 lb. string beans, trimmed

1 large bunch fresh cilantro, chopped

Sweet Chilli Sauce

8 tbs. sugar

4 tbs. boiling water

4 tbs. fish sauce

4 tbs. lime juice

2 tbs. rice vinegar

2 red chilli peppers, seeded & chopped

2 garlic cloves, crushed

The sauce: Dissolve the sugar in boiling water and combine with the remaining ingredients.

METHOD

1. Bring a pot of water to boil, then remove from heat, add noodles and soak for 5-10 minutes until just soft. Drain well.

2. Pound the chilli, garlic and scallion with a mortar and pestle.

3. Gradually blend in the tamarind, fish sauce and lime juice. Heat a wok until very hot, add 1tbsp. oil and swirl to coat the pan well.

4. Add the egg, swirl and cook for 1-2 minutes, remove and shred.

5. Heat the remaining oil, stir in the chilli mixture and stir-fry for 30 seconds.

6. Add the shrimp and stir-fry for about 1-2 minutes, then stir in the noodles, egg and half the bean sprouts and heat through.

7. Serve immediately topped with chopped cilantro, lime, remaining bean sprouts and warmed sweet chilli sauce.

Black Rice Pudding

1 1/4 cups black rice

2 1/2 cups water

1 small carton of coconut milk

8 tbs. brown sugar

4 bananas, peeled and cut into 1/4 inch slices

Method

1. Put the rice in a saucepan with water and bring to the boil, stirring occasionally.

2. Turn the heat to low, cover and simmer for 30-35 minutes. The rice should be al dente(still slightly firm when bitten).

3. Stir in most of the bananas and sugar, and continue simmering for 3 minutes.

4. The rice should be moist. Add water if needed. To serve, spoon the rice into individual dishes, pour over some of the coconut milk, and top with banana slices.