Simple Snacking: Recipes for Thai-inspired snacks
If you can’t go to Thailand, let it come to you with these incredibly delicious Thai appetiser recipes. They’re easy to prepare and won’t take too much time out your day.
Coconut Prawns with Thai Mayo Dip
Who can resist crunchy prawns with a zesty Thai mayo dip?
- 400g prawn tails – de-veined and shelled
- 60ml flour, seasoned with a pinch of salt and black pepper
- 2 whole eggs, beaten
- 125ml desiccated coconut
- 125ml Panko breadcrumbs
- Oil for deep frying.
- 60ml mayonnaise
- 1 clove garlic, finely chopped
- ½ tsp grated ginger
- ½ tsp red chillies, finely chopped
- 3 Tbsp fresh coriander, chopped
- Juice and zest of ½ a lemon
- 1 tsp fish sauce.
- 1 cucumber, julienned and soaked in 1 Tbs white wine vinegar
- 1 lime, cut into wedges
- 1 red chilli, thinly sliced
- A few fresh coriander leaves.
- Combine the coconut and Panko crumbs and sprinkle generously on a plate. On a separate large plate, pour the seasoned flour.
- Beat eggs in a bowl.
- Set aside a clean plate and line with a paper towel.
- Coat prawns individually in the cake flour, thereafter dip into the egg, and lastly coat with the coconut crumbs.
- Do this for all the prawns.
- Combine all the ingredients for the dip and decant into a small bowl.
- Deep fry the prawns in hot oils until golden.
- Place the fried prawns on the towel-lined plate so absorb excess oil.
- Serve the prawns on a decorative plate with dipping sauce on the side.
- Garnish with the pickled cucumber, lime wedges, chilli and coriander.
*Panko crumbs are Japanese dried breadcrumbs which can be purchased from Asian supermarkets. We chose to use these because they give the prawns a nice crunch.
Enjoy your prawns with a glass of Two Oceans’ Pinot Grigio. This Pinot Grigio has subtle fragrances of dried apricot, peach and litchi which complements most Asian dishes. Go on and treat your palate!
Chicken Satay Skewers
Chicken skewers are the perfect Thai party food. No plates needed and there’s no mess either!
- 125ml coconut milk
- 2 Tbsp fish sauce
- 2 Tbsp red curry paste
- 2 tsp finely chopped lemongrass
- 500g skinless chicken breasts, deboned and cut into thick strips
- 125ml satay sauce
- Skewers (sosatie sticks).
- Combine the coconut milk, fish sauce, curry paste and lemongrass in a bowl and mix well.
- Place the chicken strips in a Ziplock bag and pour in the sauce. Seal and toss to coat the chicken.
- Refrigerate for a minimum of 1 hour.
- Remove the chicken from the bag and discard the marinade.
- Thread the chicken strips onto the skewers.
- On a medium to high heat, grill the chicken skewers for three minutes on each side until cooked.
- Serve the chicken skewers with satay sauce.
Serve an easy-drinking wine such as Two Oceans’ Cabernet Sauvignon which has rich flavours of juicy ripe plum.
Crispy Fried Tofu
Crispy fried tofu is delicious, especially when served with sweet chilli and satay sauce. These are quick and easy to make. No fuss!
- 250g firm tofu
- 50ml flour
- 2 Tbsp cornstarch
- Oil for deep frying
- Sweet chilli sauce
- Satay sauce
- Make sure to drain the tofu well.
- Wrap tightly in a paper towel to remove excess moisture. Let it stand for 20 minutes.
- Cut the tofu into medium-sized cubes.
- In a bowl, combine the flour and cornstarch.
- Coat each tofu block in the flour mixture.
- Heat oil in a wok or deep pan on a medium heat. Deep fry tofu cubes for about eight minutes or until golden brown.
- Drain on paper towels.
- Serve with sweet chilli and satay sauce.
Tofu pairs well with Two Oceans’ Pinot Noir. This deep red wine is beautifully balanced with flavours and aromas of strawberry, mulberry and cherry. It’s berry delicious!
Pork Salad Wraps
These are light, crispy and guilt-free. Tip: Big crunchy lettuce leave are the perfect alternative to flour tortilla wraps.
- 1 Tbsp cooking oil
- 500g ground pork (alternatively chop pork into small pieces)
- ½ cup red onion, diced
- 1 small red chilli, finely chopped
- 1 Tbsp fresh ginger, thinly sliced
- 50ml fish sauce
- 50 ml lime juice
- 50ml unsalted peanuts, crushed
- 50ml fresh coriander, chopped
- 2 Tbsp green onion, chopped
- Large lettuce leaves
- In a large pan, heat oil on high heat.
- Stir-fry the pork until cooked and slightly browned.
- Drain excess liquid and allow to cool for a few minutes.
- In a large bowl, mix the cooked pork, red onion, chilli, ginger, fish sauce and lime juice.
- Next, add the peanuts, coriander and green onion.
- Place the lettuce leaves on a serving plate and scoop the pork neatly into each leaf.
- Roll the lettuce leaf to make a wrap.
Pair your pork lettuce wrap with zesty Two Oceans’ Sauvignon Blanc. This white wine has a light lemon aroma with subtle nuances of passion fruit, green apple and sweet melon.