Thai-Style Rabbit

Name: Thai-Style Rabbit
Yield: Serves 4
Cuisine: Thailand
Ingredients: 3 tbsp fish sauce; 1 small carrot, diced sunflower oil for frying; 2 hot red chillies, thinly sliced; two 2.5-cm / 1-inch pieces of galangal, grated; 1 glass of dry white wine; 350 g/ 12 oz brown onion, diced; 4 garlic cloves, chopped; 3 tbsp sesame oil; 2 celery stalks, thinly sliced; 6 spring onions, sliced thinly, to garnish; 2 kaffir lime leaves; Thai fragrant rice, to serve; 1 whole lemon grass stalk; salt and pepper; 300 ml/ ½ pt chicken stock; 1 rabbit

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

Ingredients

1 rabbit
1 glass of dry white wine
350 g/ 12

Asia
Thailand
Main course
Spicy
South East Asia
Gluten-free

Method

Get the butcher to lose the head and joint the carcass by cutting off the front legs, severing back legs and cutting the body in half along the spine, separating rib cage from saddle and chopping off bony rib extremities. Ask him to cut the loin and rib pieces laterally into three.

In a large bowl, mix the wine, 225