My homage to Thai street food.

Whole prawns, Honey chicken wings, Vegetable kebabs with peanut dressing.

One thing that you get in Thailand is lots of street food vendors selling all sorts of things. Some of the best are cooked over charcoal barbecues, after a time marinating in the spices. Now it is not barbeque weather at the moment but you can still fire it up or if you have a griddle pan you can cook these on the stove top.

Whole prawns on sticks

3 garlic cloves

1tsp white peppercorns

1tbsp palm sugar

1tbsp fish sauce

The juice of 1 or 2 lime

500g/1lb2oz large whole prawns shell off

Basically get the prawns pealed and in a bowl then add everything to them and let them just marinade. Just crush the garlic and peppercorns and toss it altogether and keep them in the fridge for 4 to 6 hours. Now you need some bamboo stick to grill them on and it is best to soak them in water about an hour before you use them. Push the prawns on the sticks and gill them.   

Honey chicken wings

800g/1lb12oz chicken wings

2 red chilli’s

3tbsp black rice vinegar

3tbsp dark soy sauce

2tbsp Chinese five-spice powder

3tbsp runny honey

This is even easier dice your chilli’s nice and fine then everything in a bowl toss it all together and then in the fridge for 4 to 6 hours before you grill them.  

Vegetable kebabs

1 red pepper,

1 yellow pepper,

12 cherry tomatoes

4 red onions

2 courgettes

3tbsp light soy sauce

1 garlic clove

1tsp sugar

2.5cm/1in fresh galangal

A dash of fish sauce and fresh ground black pepper to taste

Deseed and dice your peppers, cut your onions in to wedges, your courgettes in to chunks and finally crush your garlic and galangal. Again everything in to a bowl and just leave it for 4 to 6 hours then on to soaked sticks and grill.

Finally the peanut dressing

1tbsp groundnut oil

1 shallot

1 red chilli

1 garlic clove

1tbsp palm sugar

110g/4oz unsalted roasted peanuts

150ml/5floz coconut milk

The juice of 2 limes

Finely dice the shallot, chilli and garlic then sweat them don in a pan with the oil then add the palm sugar, peanuts and coconut milk and bring to a boil. Then with a hand blender blitz it altogether and finally add the lime juice.

Cook each item on a chargrill barbecue or griddle pan then drizzle over some of the dressing and finally garnish with a mix of diced spring onions, fresh coriander and lime wedges.