Last night, I must have done something right… This morning François (my husband), woke me up with breakfast in bed!
…I am talking about dinner of course.
I wanted last night to be a relaxed dinner party and not have to get up in between courses and worry about food on the stove so I opted for an “Apéritif” served in the living room and a 1 course meal at the table.
As I mentioned on Thursday, I found a great Thaï store right by the organic market at Sainte Catherine and there I bought giant tiger prawns, kaffir leaves, lemon grass, banana leaves, fish sauce and other wonderful ingredients.
3 lemon grass stalks
2″ of Galangal root
1 clove of garlic
1 tsp of turmeric
1/4 cup of fish sauce
Juice of 1 lime
and if you like a little kick, 1 spicy pepper
Mix the prawns into the marinade and refrigerate an hour or until ready to use (up to 6 hours).
Before cooking, you can stuff the marinade into the pocket you created on the back of the shrimp.
To cook: Put banana leaves in a steamer making sure to leave a few holes for steam to circulate freely , added the prawns and steam them for 5-8 minutes until done.
For the mashed carrots (I actually used carrots and potatoes to break the sweetness of the carrots), peel and cut the potatoes and placed them in cold water, boil them until nice and tender to the fork.
Peel the carrots, boil water with kaffir lime leaves and thaï basil with a tbs of sea salt and cook the carrots until very soft. Next mashed the carrots and potatoes together with 1 tbs of olive oil and a glass of coconut milk. Add to that dome fresh thaï basil, some ground coriander and ground ginger.
To make the chinese cabbage, my nieces favorite dish of the evening, chop the following:
1″ of fresh ginger
a small bunch of fresh coriander
1 clove of garlic
sauté them in a tbs of olive oil until fragrant, then add the sliced mushrooms and cook them for 5 minutes, add the cabbage, cook that for another 3 minutes and done!
I used pieces of banana leaves, that I oiled, to decorate the plates and dinner was served! The preparation took about 1 hour but the cooking less than 20 minutes so I was able to enjoy the company and the meal stress free.