Devilled sensations

2 chicken breasts (4 fillets, cubed)

Marinade
1 tbs soya sauce
1/2 tsp salt and chillie paste
1/4 tsp pepper and Ainomoto

Leave for 1/2 an hour then deep-fry until golden brown.

3 tbs oil
1 tbs ginger and garlic
2 tbs red chillie pieces
50g cadju
1 tbs chillie paste
1 tbs sugar
3 tbs tomato sauce
1 tbs soya sauce
1 cup chicken stock mixed with 1 tbs cornflour
6 spring onions with leaves chopped diagonally

Heat the oil in a wok. First add the ginger and garlic, red chillie pieces and cadju. Stir it, then add the chillie paste, the fried chicken pieces and mix. Add in the sugar, tomato sauce, soya sauce, cornflour-stock and 1 tsp salt. Mix well. Lastly add in the spring onions and leaves and take off fire.

Approx. cost - Rs. 200

100g chicken/prawn/crab meat

Marinade -

1 tsp salt
1/4 tsp white pepper
1/4 tsp Ajinomoto
1 tin sweetcorn
3 pts chicken stock
4 spring onions, chopped
3 tbs oil
1/2 tsp ginger and garlic
3 tbs cornflour mixed with 1/2 cup water
3 egg whites

Heat the oil in a large bowl. First add the ginger and garlic, onions and meat. Stir it and then add the tin of sweetcorn and the stock. Let it boil. Then add 1 tsp salt, the cornflour mix and 1 tsp Ajinomoto. Stir it and lastly stir in the egg whites with a fork. Remove from fire immediately.

Approx. cost - Rs. 250

400g prawns, cleaned and deveined with tail intact

Marinade
1 tsp salt
1/4 tsp Ajinomoto and pep per
1 tsp ginger and garlic
2 tbs lime juice
1 tbs oil

Mix the prawns and leave for 1/2 an hour

200g cashew nuts, halved
100g onions, sliced
4 green chillies, sliced
1 tsp ginger and garlic
1/2 tsp chillie powder
1/4 tsp turmeric
1 tsp soya sauce
1/4 tsp Ajinomoto
2 tbs chopped parsley
6 tbs oil

Heat oil in a pan. Add in the ginger and garlic and cashew nuts. Fry for a few minutes then take out and leave aside. Add prawns to oil and fry until pink in colour, then put in the chillie powder, turmeric, 1/2 tsp salt, the onions and green chillies. Mix well, add in the soya sauce and 1/4 tsp Ajinomoto. Now add the cashew nuts. Stir, remove from fire and lastly mix in the chopped parsley.

Approx. cost - Rs. 300

1 kg Mullet fish (whole) cleaned. Make diamond cuts on each side of the fish.

Marinade
1 tsp Ajinomoto
1 tbs soya sauce
1 tsp hot pepper paste
1 1/2 tbs fish sauce
2 tbs lime juice

Marinate for 2-4 hours.

Dust 1 tbs cornflour and 1 tbs flour over fish on each side. Reserve marinade juice and deep fry in hot oil, tail first.

3 tbs oil
5 lime leaves, chopped
1 tbs red curry paste
3 dry red chillies cut diago nally
1 tbs hot pepper paste
1 tbs sugar
1 cup coconut milk
2 tbs Thai fish sauce
2 tbs roasted peanuts mixed with chillie and salt
1/4 tsp Ajinomoto
chopped coriander leaves

Sauce
Heat the oil in a wok. Add the lime leaves, red curry paste, hot pepper paste, sugar, coconut milk and fish sauce. Let boil. Then add 1/4 tsp Ajinomoto, the reserved marinade juice and peanuts. Stir, pour sauce over fish. Lastly sprinkle red chillies and coriander leaves over fish.

Approx. cost - Rs. 450

Sauce
1/4 cup oil
1 tbs ginger and garlic
5 ripe red chillies
3 tbs chopped onions
5 tbs dried prawn powder
2 full tbs roasted coconut
1/2 tsp salt
1/4 tsp Ajinomoto
1 tbs soya sauce

Heat the oil in a wok. Add the ginger and garlic, ripe red chillies, onions and prawn powder. Stir fry for a few minutes. Then add the salt, Ajinomoto, soya sauce and roasted coconut, mix, take out and leave aside.

1/4 cup oil
1 bundle kankun leaves (leaves and tender stem only)
3 tbs roasted peanuts

Heat the oil in a wok. When the oil is hot, add the kankun leaves and fry lightly till bright green. Remove from fire immediately. Add in the roasted peanuts and mix well. Pour sauce over just before serving.

Approx. cost - Rs. 100

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