Not too sure about whether this is a Thai food or a Taiwan dish because both are claiming it. Whatever it is, I love this crispy, delicious and flavorful dish so much. The best thing is that it is also easy to prepare.
Ingredients
300g Prawns (chop coarsely)
50g minced pork
1 egg white
12 pcs spring roll skin
1 tsp cornstarch
pepper and salt to taste
Method
Add chopped prawns, minced pork, egg white and seasoning in a mixing bowl and stir to mix well. Spread prawns mixture evenly onto a piece spring roll skin and cover another piece of spring roll skin on top. Press gently to seal the edge and pan-fry it with little bit of cooking oil until both side turn golden brown. Drain oil and cut into eight portions, repeat process until all ingredients are used up. Served with Thai chili sauce while dish is warm and crispy.
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Some times it is hard to tell whether it is a Thai food, Nyonya or Malay cuisine when come to dish like sambal kangkong (water spinach), sambal asparagus. I think people living in Thailand, Malaysia or Indonesia are cooking this dish almost the same way. So I think it is only fair to classify it under a fusion dish rather than classify it under any specific country cuisine.
As for the sambal, the main ingredients are toasted shrimp paste, chilies, small red onions, garlic, lemongrass but you can always adjust the ratio of spices according to your own taste and liking.
It is quite a simple dish to make after all, saute the blended sambal in warm oil to fragrant then stir fry with asparagus (peeled and sectioned) with some small shrimps for 3 minutes, add seasoning to tatse and it is done. Try it and enjoy.
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Count down to new year 2010 will begin in just few hours. Enjoy your new year eve with your love one and I wish everyone a peaceful and prosperous 2010. Cheers!!!
Web Link: A1-Asian Recipes.Com
Ingredients
250 g prawns (medium size)
5 egg yolks
2 tbsp butter
2 tbsp ginger (shredded finely)
10 pieces lime leaves
5 bird eye chili (chili padi)
Method
Melt butter with low heat then add shredded ginger and sauté to fragrant. Mix in egg yolks and stir fry for a while then add in the prawns. Turn the fire to higher temperature and Stir fry until egg yolk and ginger spread and cover well over the prawns. Add lime leaves and bird eye chili, mix well and serve hot.
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A friend introduced this delicious Thai pumpkin soup to me recently, surprise to learn that this Thai recipe is so much similar to most Western way of making soup. From the look, you will never imagine that this bowl of soup is so fill with spiciness and so Oriental. Take a look at the recipe here.
Link : A1-Asian Recipe
When come to salad, Thai have all kinds of everything. From meat, seafood , veggie, fruits to even chicken feet or pounded crab. Hot spicy, sweet and sour are their characters. There are no difference for this pomelo salad also known as yum sum-o to the Thai. View Recipe here.
Link : A1-Asian Recipes
The difference between Thai fish cake or Tod Man Pla and Chinese fish cake is mainly in the mixing of fish paste. Thai style will add in other ingredients like chopped veggie, chilies and other spices but Chinese fish cake prefer it to be plain. Take a look at how the Thai prepare their fish cake here.
Link : A1-Asian Recipes
This aromatic soup is intensely flavored with kaffir lime leaves, lemongrass, galangal and of course it is rich with coconut milk as well. Mmmm.. typical Thai soup. Get the recipe right here.
Link: A1-Asian Recipes
Pineapple fried rice is a common dish in South East Asia, but the Thai might have some different secret in their recipe which make them the most outstanding among the rest in the region. Find out the secret from this collection of Thai recipe here.
Link : A1-Asian Recipes
Try this classic Thai snack which is easy to make and convenient to store. Just keep it in an air-tight box and you can keep it fresh for a long long time. It is one of the best snack to go along with beer. Try make it yourself with recipe here.
Link : A1-Asian Recipes
