Ray Wings with a Prawn & Baby Eggplant Thai Curry

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Fresh ray wings

Ray wings with Thai herbs

Ray wings (1 per person)
1-2 sticks lemongrass, finely sliced
10 kaffir lime leaves, cut into 5mm strips
Fish sauce
Salt
Lime juice (or lemon juice)
5 holy basil leaves
Small piece of galangal, sliced

Lay the ray wings in an oven dish and cover them with fish sauce, lime juice, salt then add the sliced galangal, lemongrass, lime leaves and tear the basil leaves over the top. Place the oven dish in a preheated oven for around 20- 30 minutes.

We picked the ray wings because they were heavily reduced and they’re quite a novel and fun fish to eat. However I personally feel that they don’t have a strong enough flavour to eat without a sauce. The texture is also a little questionable – but i’ll leave that up to you to decide!

Thai prawn curry with green beans and baby eggplant

For the paste:
Stock cube (vegetable or fish)
Fish sauce
2 sticks lemongrass (finely chopped)
10 – 15 lime leaves, whole (or sliced)
1 piece galangal, chopped
10 holy basil leaves
1 small piece of palm sugar
3 heaped tablespoons of red curry paste
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For the curry:
Coconut milk
Coconut cream
250g cooked king prawns
1 pack green beans, chopped in half
1 small pack of baby eggplant

Fry all the paste ingredients together in a pan for 10 minutes, stirring to mix everything together – it should be incredibly fragrant, especially if you are using fresh lime leaves. Then, add the cans of coconut cream and coconut milk along with the baby eggplants and again keep stirring until the sauce is smooth. Put the lid on the pan and let this simmer on a low heat for 20 minutesphoto3.

Finally add the chopped beans and prawns and leave for another 10 minutes. You don’t want to add these ingredients earlier as the beans will overcook very quickly and the prawns will lose their juicyness and shrivel up a bit. Normally I would always advocate using prawns in their shells, however I wanted to make enough food to take to work the next day and I’m not sure how my colleagues would handle me peeling prawns with my fingers at my desk!

photoAfter the 10 minutes, you can serve the curry with rice (I used fragrant jasmine rice and a rice cooker). Take the ray wings out of the oven and serve with a splash of fish sauce.

To finish up the meal I had a little surprise for us – mangosteens! The queens of the fruit family. Honestly, there is no sweeter fruit in existence, they are just so good. I can’t believe that until I visited Malaysia I had never tried them! (Trying to make up for lost time now).

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