We paired up with our friends over at The Olive Twist and taught a simple Thai cooking class. The menu for the evening was Shrimp Spring Rolls, Chicken Satay Lettuce Wraps, Pad Thai and Coconut Mango Sticky Rice. We also made all of our own sauces for the evening and want to include those recipes as well. We were having so much fun cooking and teaching that we didn't get great tutorial pictures so I apologize.
Shrimp Spring Rolls
-Rice Paper Wrappers
-Rice Stick Noodles
Cook according to directions, season with 2 Tbl soy sauce & sesame oil, cool, set aside
Peel, clean and remove tails
Sprinkle with Fresco Taste of Asia
Sauté in hot pan with 1 TBL butter oil, 3 minutes per side
-Fresh cilantro leaves
-Romaine Lettuce Leaves
2 large cucumbers peeled and seeded, sliced
3 Tbl rice or coconut vinegar
1 Tbl sesame oil
1 Tbl sugar
¼ tsp salt
1 Tbl sesame seeds
Boil all ingredients except cucumbers for one minute. Remove from boil and allow to cool. Pour over cucumbers, refrigerate and allow to marinate at least 2 hours.
Place one rice paper in dish full of warm water (use a pie pan) for 10 seconds
Remove from water and allow to drip off excess water
Lay flat on a clean work surface
Lay in 3 shrimp, lettuce, noodles, & veggies
Roll the bottom up over the filling, fold in each side, roll closed
Cover in damp paper towels until ready to serve
Slice on a bias, serve with dipping sauces
Chicken Satay Lettuce Wraps
-Boneless skinless chicken-cut into strips and skewered
-Fresco Spicy Thai
-Romaine or Bib Lettuce cups-for serving in
-Toppings of choice:
Grill chicken skewers after seasoning generously with Fresco Spicy Thai or Thai Satay. Serve in a lettuce cup topped with fresh veggies and sauces.
Coconut Mango Sweet Rice
-1 cup rice
-2 cans-Coconut milk
-1 Tbl Fresco Spiced Up Ginger
Prepare jasmine or basmati rice according to package but substitute coconut milk for half of the water and season with Fresco Spiced Up Ginger.
In a saucepan bring remaining coconut milk and sugar to a boil. Continue to lightly boil while stirring until it becomes thick and syrupy.
In a separate saucepan reduce Mango Vinegar by half. I added a little sugar to sweeten it while it reduced. I reduced until it became a honey like consistency.
Serve cooked, warm rice with slices of fresh mango, drizzled with sauces.
Peanut Dipping Sauce
- 13 oz can coconut milk
- 1/4 cup red curry paste
- 3/4 cup natural peanut butter
- 3/4 cup sugar
- 2 Tbl white vinegar
- 1/2 tsp salt
- 1/2 cup-1 cup water
- 1 tsp Fresco Thai Satay
In a saucepan bring all ingredients to a boil, turn down heat and simmer 5 minutes. Add more or less water depending on preferred consistency.
Cilantro Fish Sauce
- 8 minced garlic cloves
- 4 Tbl fish sauce
- 4 Tbl fresh lime juice
- 2 TBl brown sugar
- 2 Tbl chopped cilantro
- 1 tsp chili flakes or paste
- 1 tsp Fresco Taste of Asia
Combine all ingredients and enjoy.