Thai Sizzler recipe - How to make Thai Sizzler
Main Procedure
For the sweet corn cutlets- Lightly crush the sweet corn in a blender.
- Add the red curry paste, soya sauce and salt and bind it with the rice flour to make a soft dough.
- Using lightly oiled hands, shape the mixture into 4 cutlets and deep fry in hot oil till they are golden brown.
- Drain on absorbent paper. Keep aside.
For the green rice- Wash and drain the rice.
- Heat the oil in a pan, add the rice and fry for 4 to 5 minutes.
- Add 2 cups of water, the bay leaf and salt and cook on a slow flame, covered with a lid till all the liquid is absorbed.
- Lower the heat, cover the pan again and cook for 10 minutes or till the rice is done.
- Remove the bay leaf. Stir in the coriander, mint, basil and green chilli. Keep aside.
For the Thai red curry- Parboil the baby corn, carrots, broccoli and mushrooms and keep aside.
- Heat the oil in a pan, add the red curry paste and saute for a few seconds.
- Add the coconut milk, soya sauce, basil leaves and all the vegetables and bring to a boil.
- Add the cornflour paste and salt and simmer for 3 to 5 minutes till the curry thickens. Keep warm.
For the caramelized vegetables - Heat the oil in a pan, add the onions and sauté till the onions turn translucent.
- Add the capsicum and saute for 2 to 3 more minutes. Then add the zucchini slices.
- Add the sugar, salt and pepper and sauté till the vegetables are caramelized. Keep aside.
How to proceed- Heat 2 sizzler plates over an open flame till they are red hot. Then place them on their respective wooden trays.
- Arrange the caramelized vegetables on the sides of each cast iron plate.
- Place the warm green rice in the centre and pour the Thai red curry over it.
- Place 2 hot sweet corn cutlets on one side of the plate.
- Repeat with the remaining ingredients on the second sizzler plate to make another sizzler.
- Pour the oil-water mixture over the cast iron plates for a sizzling effect.
- Serve immediately.
- When parboil the vegetables for the curry, pour ice cold water over them so that the cooking proces is arrested,resulting in fresh looking vegetables.