Fried spring rolls with Thai dipping sauces Coconut soup with chicken Holy basil & chili shrimp Three-flavoured fish STEAMED MUSSEL IN THAI HERBS WITH A SPICY SEAFOOD SAUCE hoi ma lang pu ob takrai FOR THE MUSSELS 1 kg mussels, scrubbed, beards removed 2 stems lemon grass - crushed and chopped 5 cm 10 kaffir lime leaves 8 slices galangal 30 basil leaves 1 tsp ground pepper 4 coriander roots - finely chopped 4 shallots - crushed 8 cloves garlic - crushed 4 tbs dry white wine or vermouth 2 tbs soya sauce 1 tbs oyster sauce 1,5 tbs sugar 100 ml stock Combine all the ingredients for the mussels in a pot, except white wine. Bring to a boil and when all the mussels are open add the vermouth, boil another 2 min. FOR THE SPICY SEAFOOD SAUCE 5 cloves garlic 4 small chillies 2 coriander roots 6 tbs lime juice 6 tbs fish sauce pinch of salt 1/ 2 tbs sugar Process ingredients in blender only until chunky Serve with rice and dip the mussels in spicy seafood sauce