Posted on November 2, 2017
Tasty Thai – Camile Thai Guest Recipe Inspiration
So if you’re a Dublin living human, or indeed Limerick, you have have noticed my face, looming at a much higher height then usual, in all the lovely Camile Thai restaurants and take aways. I teamed up with the folks at Camile to create a dish for their menu inspired by some of my favourite flavours and ingredients. I wanted to chat a bit about what inspired the dish, so read on dear reader to observe the workings of a mad scientist/chef brain!
One of the things I love about Camile, beyond just my general obsession with Massiman curries, is the notion that a take away can be healthy. So much of our fast (or in this case I also just mean quick) food culture is taken up with food that does absolutely nothing for our bodies and just blasts them with an overload of sugar, salt, fat and a dose of MSG for good measure. So its really awesome that the chefs at Camile are whipping up good food in literally minutes. I wanted to bring some of my passions – like the ocean and trying new and unusual foods – to this dish. I believe that if I’m ordering in or eating out, its always great to get something you cant make yourself or something thats difficult to find. With that in mind I really REALLY wanted to create a gluten free teriyaki style sauce that wasn’t loaded with nasty refined sugar and then top it all off with loads of greens. Voila – the plan – A wild prawn teriyaki stir fry with lots of fresh greens topped with thai toasted rice powder and a wedge of lime.
Wild Prawns – As part of my degree in marine science I studied fisheries and aquaculture, so it has always been really important to me to use good, sustainably sourced seafood. I’ve seen the best and worst practices when it comes to fish farming and sea fisheries so when I was building the backbone of this dish and I heard Camile where using wild prawns I knew instantly that was where I wanted to start.
Teriyaki Sauce – I’ve mentioned it above, but its almost impossible to find gluten free teriyaki sauce, so I loved the idea of creating a version that anyone thats avoiding gluten could have, thus adding a new flavour back to the menu that many may not have had in years. And sure, while we’re doing that, why not cut out unnecessary refined sugar to boot!
Toasted Rice Powder – I love love love tasting tastes I’ve never tasted before – there’s a good chef tongue twister – I had started experimenting with this as an ingredient at home and it adds a perfect crunchy nutting topping to the dish without adding nuts or crunchy crumb type things that might contain gluten.
Greens – Like I said, you’ve just got to get the greens in. This of all that lovely chlorophyll and what its doing for your body. Not any old greens mind, some fresh crunchy green beans, broc and asian cabbage.
Spring Onions – While I love to cook with onions at home, I tend to fry or bake then within an inch of their lives, so for something like a stir fry when the ingredients are just having a quick hop about the wok, I like something a little bit more delicate that still has that lovely savoury onion-y flavour
Lime Wedge – Just because I’m obsessed. Lime on/in everything. Dinner, desserts, water, cocktails…you get the gist!
So guys I hope you’ve enjoyed seeing the workings of my mad scientist brain and how I love to build the elements of a dish. My wild prawn stir fry is available for a limited time only so get yourself down to Camile and give it a go! I’m loving hearing peoples reactions to it, so please tag me if you try it!