Thai New Year, celebrated in April, involves a host of traditions, from colourful Songkran parades and religious ceremonies, to epic water fights, which are believed to wash away the sins of the previous year.
Transport your dining experience to Southeast Asia with Chang’s very own authentic Thai recipes alongside a cool, crisp and refreshing bottle of Thailand’s premium authentic lager.
Made using the finest quality malt, hops and deep well water, Chang Beer is brewed using a unique blend of ingredients to match the spicy flavours of traditional Thai cuisine. Complex aromas of smokey, peaty green apples and vanilla, and a full-bodied flavour with light citrus notes, make it the perfect accompaniment to the exotic tastes of Thai cooking.
Why not host your own Songkran dinner party for the Thai New Year and give your guests the ultimate Thai experience?
Here are a few recipes to get you started!
Chang Tempura of Langoustine and Squid
8 langoustines (shells removed from tails and deveined)
4 small squid (gutted and cleaned)
2 sheets of nori
1 garlic bulb
150g self raising flour
150g rice flour
50g corn flour
½ tsp. baking soda
200-250ml Chang Beer
Sieve the corn flour and flour into into a bowl and mix in the baking soda and salt
Stir in the Chang Beer, the batter should be thin, almost broth like. If it seems to thick add more Chang Beer.
Heat the sunflower oil in a wok or deep fat fryer
Dip the langoustines and squid into the batter and fry for about 2 minutes, until crisp and golden. Transfer to a baking tray, lined with absorbent, paper and keep warm.
Spicy Prawn and Pork Filo Parcels
50g pork mince
100g raw prawns (diced)
2 tbsp. fish sauce
3 tbsp. palm sugar or soft brown sugar
4 cloves of garlic
3 tbsp. coriander stalks
½ tsp. white pepper
1 tbsp. red chilli
Handful of coriander leaf
1 egg lightly whisked
Mix all ingredients in a mixing bowl
Place filo sheets on to a lightly floured surface and cut unto 4-inch squares
Put 1 dessert spoon into the centre of each of the filo squares and pull up the sides
of the pastry and pinch together forming a parcel
Sesame Crisp Thai Crab Cakes
300g fresh white cooked crab meat
3 tbsp fish sauce
5 kaffir lime leaves
5 tbsp chopped coriander
1 diced shallot
1 clove crushed garlic
1 lime juiced
1 egg whisked
2 eggs whisked
100g sesame seeds
Flour to dust
Combine all ingredients
Form into 2 inch balls and roll in flour and then egg wash
Finally roll in breadcrumb and sesame mix
Shape into cakes and deep fry for 2 minutes, removing when crisp
If you're stuck for further inspiration, experts at Chang Beer have worked closely with top Thai chefs to devise a selection of mouth-watering traditional Thai recipes with a twist. To find out more visit the Chang Beer website.
Will you be doing anything to celebrate the Thai New Year? What's your favourite Thai dish?