Jumbo Prawn Lemongrass Soup

By David Bank, Land Thai Kitchen

Serves 5

20 pieces jumbo prawn
10 cups water
1 pound fresh oyster mushrooms, sliced
3 stalks lemon grass, bruised with back of knife
2 cups lemon juice
10 pieces kaffir lime leaves, bruised in hand
½ cup fish sauce
½ cup regular milk
1 small piece galangal root, finely minced or grated
5 sprigs cilantro, leaves plucked and reserved, stems reserved
1 bottle or 8 ounces sweet and sour Tom Yum paste
10-15 pieces Thai bird chili, minced with seeds, adjust spiciness to taste

Wash the prawns and shell them without removing the tails. Pour the water into a pan. Add lemon grass, kaffir lime leaves and galangal root. Boil for 5 minutes. Add mushrooms, fish sauce, lime juice, milk, Tom Yum paste and simmer for 2 minutes or until mushrooms are tender. Add prawns and cook until they turn pink. Finish by adding Thai bird chilies to taste and garnish with fresh cilantro leaves.

Steamed Halibut Wrapped with Napa Cabbage and Fresh Chili Lime Sauce

By David Bank, Land Thai Kitchen

Serves 4

2 pounds halibut (make four portions, 8 ounces)
8 pieces of Napa cabbage leaves
20 pieces cherry tomatoes
3 pieces shallots
¼ pound Chinese celery
10 pieces Thai bird chilies
1 bunch scallion
10 pieces cilantro

Sauce
1 cup fish sauce
2 cups lime juice
10 ounces palm sugar

Blanch Napa cabbage leaves and let cool. Then, wrap the halibut. For sauce, put the fish sauce, lime juice and palm sugar in a pot and boil for 5 minutes. Cool down the sauce to room temperature. Cut cherry tomatoes in half, slice shallots and chop the fresh bird chilies, scallions, Chinese celery and cilantro. Put halibut pieces in a steamer for 7 to10 minutes until cooked. Combine sauce and all vegetables together and pour over the fish. Serve with Jasmine rice.