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Wednesday May 15 2019
Web Desk

Give your menu a Thai spin this Ramzan with these exciting recipes

Web Desk

This Ramzan, give your taste buds a delectable treat and delve into the goodness of Thai cuisine with these mouth-watering and unique recipes that are sure to win hearts. 

Thai-style Tempura 

Tempura ingredients

Tofu (cubed) 1 cup

Bean sprouts (small pieces) 1 1/2 cup

Potatoes (cubed) 1 cup

Red capsicum (cut finely) 1

Tomato (cubed) 1

Spring onions (cut finely) 3 stalks

Green chilli (cut finely) 1

Oil 1 cup

Spring onions, tomatoes, green chillies - for garnishing

Sauce Ingredients

Cornflour 1/2 cup

Refined flour (sieved) 1 cup

Baking powder 1 tbsp

Cold water 1 cup

Sugar 1 tsp

Soya sauce 2 tbsp

Eggs 2


  • Take a bowl and mix all sauce ingredients in it thoroughly.
  • Add in all ingredients for the tempura except oil.
  • In a wok, put oil and heat it. One by one fry one tbsp of tempura each till golden and remove.
  • To garnish, add diced spring onions, tomatoes and green chillies. 

Thai Rice and Prawn Meatballs 


Prawns 1/2 kg

Rice (boiled) 200 grams

Egg (beaten) 1

Onion 2

Fresh coriander 1/4 bunch

Red chillies (fresh) 2

Desiccated coconut 1 tbsp

Lemon rind (grated) 1/2 tsp

White sesame seeds 2 tbsp

Black pepper powder 1/4 tsp

Refined flour (sieved) 2 tbsp

Cornflour 2 tbsp

Salt to taste

Oil for frying


  • In a blender, mix prawns with onions, green chillies red chillies, coriander, black pepper and salt and blend, put the mixture in a bowl.
  • Mix in lemon rind, egg, cornflour, coconut, refined flour, sesame seeds and salt in rice.
  • Add prawn mixture and mix.
  • Lightly dust hands with flour and make small meatballs from the mixture.
  • In a wok, heat oil and fry meatballs till golden brown. Serve hot. 

Thai Shrimp and Pineapple Curry


Oil 1 1/2 tablespoons

Thai red curry paste, store-bought 2 tablespoons

Coconut milk 1/2 cup

Water 1/2 cup

Kaffir lime leaves, slightly bruised, (optional) 3 - 4

Shelled and deveined shrimp, tail-on 8 oz

Pineapple cubes 1 cup

Fish sauce 1/2 tablespoon

Sugar/palm sugar 1/2 tablespoon

A squirt of lime juice


  • Heat a pot with the cooking oil.
  • Add the curry paste and stir to release the aroma.
  • Make sure to keep stirring.
  • Add coconut milk, water, and kaffir lime leaves and bring the curry to boil.
  • Add in the prawn and pineapple and let cook for about 5 minutes on medium to low heat.
  • Add fish sauce, sugar, and lime juice, stir to combine well.
  • Turn off the heat and serve immediately with steamed white rice.