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Mix the stock, lowfat milk and cream together, season and taste. Mix the mushrooms, spring onions, apricots, Chinese leaf and mangetout together. Place a little of each in each bowl with a tiger prawn and cover with the stock. Brush each lid with egg yolk and stick on to each bowl. Brush the top of the lids with egg yolk and garnish with fennel and poppy seeds. Bake at 190C for 10-15 min.
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The definitive Thai food encyclopedia — history, technique, 650 pages
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
Authoritative Thai street food — curry pastes, wok dishes, grilling
Adjustable stand — hold cookbook or tablet at eye level while cooking
Authentic Thai green curry paste — lemongrass, galangal, chili