All posts tagged: david thompson

Thai Cucumber and Prawn Salad

This is a simple and intense salad, that tastes undoubtedly thai. First, make the dressing. The ingredients should be added to a mortar in the following order: pinch of salt 1 garlic clove, peeled 2 bird’s eye chillies or one regular red chilli pinch of white sugar 1,5 tablespoons lime juice 1 tablespoon fish sauce It should taste sour, salty and hot. For the salad: 2 tablespoons dried prawns (shrimp) 1 small cucumber 3 red shallots sliced handful of mixed mint and coriander leaves Grind the dried prawns in an electric mini chopper or coffee grinder until very fine. Wash the cucumber, then cut in half lengthwise and slice finely . Combine cucumber, shallots, mint and coriander, then dress. Arrange on a plate and sprinkle over the dried prawns. Recipe from : ‘Thai food’ by David Thompson

A book about thai food

‘Thai food’ by David Thompson, a difficult read. See the reviews in amazon to understand the challenges imposed by this opus. Most recipes  are difficult to follow outside Thailand because it’s impossible to source the ingredients – but the ones that are doable speak for the refinement of thai cuisine. You can try this salad – provided you marinated and dried your shrimps some days in advance. The first recipe starts page 191. What precedes the ‘shrimp paste relish’ is history and food fundamentals that put thai cuisine in the middle of the historic and social web. Read about the extravaganzas of the cuisines of the palaces’ : unorthodox interpretations of western cuisine, perfumes designed for cooking, combinations of seemingly heterogeneous ingredients – refined, enhanced and balanced to a ‘posed conclusion’. There is an abyss between the thai kitchen described here and to whatever passes as thai in the west. Thompson also runs a restaurant in Bangkok (Nahm), “vaut le voyage” to Thailand given you have booked your table- but he is no snob either. In the Thailand edition of Lonelyplanet he contributed a guided …