Rick Stein's Stir Fried Prawns with Mango

i cooked this. it was amazing

example:
http://www.barneys-seafood.co.uk/index.php/recipes/item/rick-stein-s-stir-fried-prawns-with-mango
Ingredients

1 firm, slightly under ripe mango (not green)
1 teaspoon of cornflour
2 tablespoons of vegetable oil
10grm garlic finely chopped
100grm shallots finely chopped
1 - 1.5 red bird's eye chillies, finely chopped
500grm large raw peeled prawns
Juice from 1 lime
1 tablespoon of fish sauce
Large handful of Thai sweet basil leaves
White pepper


Directions

Peel the mango and slice the flesh away from either side of the flat stone in the centre. Cut it roughly into 1cm pieces.

Mix the cornflour with 1 tablespoon of water and set aside.

Heat the oil in a wok or deep frying pan over a medium heat. Add the garlic, allow to sizzle for a few seconds until it begins to change colour. Add the shallots and sizzle for 30 seconds. Add the chillies and prawns, increase the heat to high and stir fry for approximately 2 minutes until the prawns turn pink and are cooked through.

Add 2-3 tablespoons of water, the lime juice, fish sauce and cornflour mixture and stir fry for a few seconds to thicken the sauce. Then add the mangos and heat through. Stir in the basil, season with a little white pepper and serve.

Thai Whole Chicken Soup

Here's one that I'd been gathering ingredients for for a while but didn't know what I was making.

1) boiled a small whole chicken in about 2 litres of chicken stock with shallots and garlic for 1.25hrs.
Sieved the resulting broth and scooped some oil off the top. separated the meat from the bones and garbage and put back with sieved liquid. discarded everything else.

2) added 2 lrge lemongrass stalks, 4 kaffir leaves, 2 chilis, and a large piece of grated galangal, brought to boil then turned down and added 4 tbsp fish sauce, 1 can coconut milk, and a bunch of sugar snap peas.
turned down some more and added the juice of half a lime, and some sugar and cayenne pepper to taste.
garnished with coriander and basil leaves.
served with wholegrain noodles.

-----------------------------
take 2.
didn't put the chicken meat straight back in as it got too shredded from being boiled about. left it to last step when adding lime juice.
didn't use store bought coconut milk, used my own homemade coconut milk, much more delicate and not overwhelming at all, also a bit more coconuty taste.
consequently needed less fish sauce and no cayenne pepper, but added 3 dried chillis and a whole lime.

Sesame Chicken & Spicey Salad

Chopped up 4 chicken breasts (400g) into thin 3cm long slices.
made a marinade for chicken with:
at least 6 tbsp soy sauce
about the same of balsamic vinegar
roughly 4 tbsp sesame oil
and a 2inch by 1 inch piece of ginger finely chopped

stirred up well and left to marinate for about 50mins.

Meanwhile made the salad with:
1 head iceberg lettuce shredded (kept 4 whole outer leaves to use as bowls for the chicken)
3 bell peppers chopped
1 cucumber chopped in slices then divided further
5 tomatoes cut into 6 slices each (threw away any juice and seed bits that came loose)
a handful of bluberries
last but not least 2 very large red chilli peppers deseeded and finely chopped.
tossed well in a large bowl

made a salad dressing with:
soy sauce
sesame oil
balsamic vinegar
2 or 3tsp ground coriander
juice of 1 lime

Cooked the chicken in a hot pan for a few minutes with all the marinade until the chicken had coloured and just cooked but no longer. chicken was very tender and succulent.

Served on a plate by putting out the salad and dressing it, then propped up a lettuce bowl in the salad and put 1/4 of the chicken in the leaf bowl with some of the cooked marinade. This kept the marinade sauce and the dressing separate.

Yum!