Dylan Pad Thai

4 tablespoons peanut oil
75 g dried shrimp
100 g tofu, diced
2 eggs, lightly beaten
1/4 bunch kuchai (Chinese chives)
250 g bean sprouts
125 g cellophane noodles, cooked, rinsed with cold water
6 small red Thai chilli peppers, finely chopped
5 tablespoons fish sauce
1 1/2 tablespoon sugar
2 tablespoons ground peanuts
3 tablespoons lime juice
1 teaspoon paprika powder

Heat the oil in a wok. Stir-fry the shrimp and the tofu in the hot oil. Add the eggs and stir well. Add the remaining ingredients for the Pad Thai and stir-fry everything for 2 minutes.

Crepes

1 litre water
500 g spinach
2 eggs
500 g flour
2 tablespoons oil
1 1/2 teaspoon salt
peanut oil for frying

Bring the water to the boil. Blanch the spinach in the water Puree the spinach with all the water. Pour the mixture through a sieve and allow the resulting liquid to cool. Beat the eggs, flour, oil and salt through the spinach mixture until you have a supple batter Heat some peanut oil in a frying pan and fry 8 pancakes Fry the pancakes on one side, until the top is dry Set aside a little of the batter.

To finish

1 sachet squid ink
16 gambas (large prawns), cleaned
1 tablespoon fish sauce
1 tablespoon lime juice
1/2 litre green coriander curry (see below)
1/2 litre basic curry (see below), blackened with a sachet of squid ink

Mix the sachet of squid ink into the remaining pancake batter. Fry a black-coloured pancake with it. Cut this pancake into thin strips. Slice the cleaned gambas (prawns) in half lengthwise. Stir them into the fish sauce and the lime juice. Put half a gamba (prawn) in the middle of each pancake.

Divide the Pad Thai over the pancakes. Put another half gamba on top of the Pad Thai. Fold the pancakes into neat parcels. Fold a strip of black pancake in the middle of the Pad Thai parcels. Wrap the Pad Thai parcels in heatproof plastic wrap. Steam the parcels for 15 minutes. Pour the green curry onto one half of each plate and the black curry into the other half. To arrange put two parcels of Pad Thai on each plate.

Serves 8.
Green Coriander Curry

3 litres Thai coconut milk
250 ml Thai fish sauce
250 g sugar
250 ml (kaffir) lime juice
4 lime leaves
3 stalks lemon grass
5 red Thai chile peppers, coarsely chopped
200 g root ginger, coarsely chopped
200 g galangal, coarsely chopped
10 g dried shrimp paste
stalks of 1 bunch coriander (cilantro)
leaves of one bunch coriander (cilantro)
250 g green peas


Bring the coconut milk and fish sauce, sugar and lime juice to a boil. Add the remaining ingredients, except the coriander and the green peas. Put the pan on low and gently reduce the mixture until about 2 litres are left. In a blender or food processor puree the sauce with the coriander and the green peas. Pour the sauce through a sieve.
Basic Curry

3 litres Thai coconut milk
250 ml Thai fish sauce
250 g sugar
250 ml (kaffir) lime juice
4 lime leaves
3 stalks lemon grass
5 red Thai chile peppers, coarsely chopped
200 g root ginger, coarsely chopped
200 g galangal, coarsely chopped
10 g dried shrimp paste
6 ripe plum tomatoes

Bring the coconut milk and fish sauce, sugar and lime juice to a boil. Add the remaining ingredients. Put the pan on low and gently reduce the mixture until about 2 litres are left. In a blender or food processor puree the sauce. Pour the sauce through a sieve.