Celebrate Songkran with Tuna and Tiger Prawns

Friday, 11 April 2014 - 12:47pm IST | Place: Mumbai | Agency: dna

Join in the Songkran celebrations (13th-15th April), by trying your hand at these sumptuous yet easy-to-prepare recipes, created by Thai Chef Seefah Ketchaiyo of The Four Seasons, Mumbai

Seared Tuna Spicy Salad (Yam Tuna Yang)
Preparation & Cooking Time: 10 mins
Serves: 1

Tuna 100 gm
English carrot 10 gm

Radish white 10 gm
Onion 5 gm
Bird's eye chilli (or any other pungent chilli) 3 gm
Iceburg lettuce 30 gm
Cherry tomatoes 10 gm
Long bean 5 gm
Lemon 10 gm
Fish sauce 5 gm
Spring onion 5 gm
Big red chilli 3 gm

Sear tuna on a pan until it is medium rare. Count 1 to 10 as you cook first on one side and then the other, so the tuna is cooked on the outside but still raw on the inside. Cut into two.
Julienne the vegetables and mix them with the seasoning for the salad.
Plate up the salad and the tuna for a sumptuous appetizer.


Eggless Noodles with Thai Spiced Prawn (Koay teaw phad khe mow goong yang sa mun plai)
Preparation Time: 10 mins
Cooking Time: 15 mins
Serves: 1

Eggless noodles 50 gm
*Ka chai 5 gm
Oriental basil 5 gm
Lemon grass 5 gm

*Pak chee farang 2 gm
Fresh green pepper corns 5 gm
Tiger prawn (6-8) 80 gm
Castor sugar 5 gm
Chicken broth 2 gm
Light soya sauce 5 gm
Big red chilli 2 gm
Chinese garlic (peeled) 2 gm
*pak chee farang (which can be replaced by corriander) and ka chai are available at Foodhall – Palladium and Godrej Nature's Basket

Marinate prawns with light soya sauce for 10-15 min, while you start work on the noodles.
Blanch noodles (half cook them) and stir-fry with all ingredients and seasoning.
Grill marinaded prawns.
Serve noodles with grilled prawns.

As told to @AverilNunes

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