From the mouth of Chef Sarin: “I cook from Love, I cook from my heart. When I’m gone from this world, my top-secret recipes will die with me…lol” – Sarin Basley
Prawns with Tamarind Sauce
4 Large prawns
¼ cup Tamarind puree (Tamarind can be purchased at an imported food store or on Amazon)
2 tbsp Fish sauce
Tamarind Sauce: Combine all in a small saucepan, stir until sugar is completely dissolved. Place over medium low heat until boiling, keep stirring. Simmer for further few minutes until the sauce thickens
Cut prawns at the back and devein.
Grill or cook the prawns for few minutes, or only just cooked. Arrange the prawns in a serving plate.
Pour the tamarind sauce over the prawns.
Garnish with greenery, chosen veggies, and dried chilli
Thai Spicy Grilled Wings
20 chicken wings (about 4 lb)1/3 cup dry sherry or chicken broth (from 32-oz carton)
Thai Spicy Wings
1/3 cup oyster sauce1/3 cup honey3 tablespoons chopped fresh or dry cilantro2 tablespoons chili sauce2 tablespoons grated lime peel4 medium green onions, chopped (1/4 cup)3 cloves garlic, finely chopped
Cut each chicken wing at joints to make 3 pieces; discard tips. In resealable heavy-duty food-storage plastic bag or large glass bowl, mix remaining ingredients. Reserve 1/4 cup of marinade to a small bowl and set aside; add chicken to marinade in bag; turn to coat.
Seal bag or covered dish; refrigerate, turning once, at least 1 hour.
Heat gas or charcoal grill. Remove chicken from marinade; discard marinade in bag. Place chicken on grill over medium heat. Cover grill; cook 45 to 60 minutes, brushing frequently with 1/4 cup reserved marinade turning once, until juice of chicken is clear when thickest part is cut to bone (180°F). Discard any remaining marinade.
Serve with your favorite barbecue sauce, (optional).
There are two things that characterize Sarin — her laughter and her food. Sarin is passionate about food, especially Thai food, and she cooks and teaches cooking traditional Thai with her own twist. Sarin also loves being a wife and mother.