Details :
pork, steamed and sliced diagonally 200 g
chicken meat, steamed and sliced 200 g
prawn meat, steamed and sliced diagonally 200 g
nam phrik phao ( Roasted Chilli Paste ) 3 tbsn
fish sauce 1 tbsn
lime juice ¼ c
sugar 1 tbsn
tamarind juice 2-3 tbsn
peanut or cashew nut, roasted and crushed briskly ¼ c
white radish or cabbage, sliced ¼ c
carrot, sliced ¼ c
whole Celery, cut 2
mint leaves ½ c
whole lettuce 2
chicken meat, steamed and sliced 200 g
prawn meat, steamed and sliced diagonally 200 g
nam phrik phao ( Roasted Chilli Paste ) 3 tbsn
fish sauce 1 tbsn
lime juice ¼ c
sugar 1 tbsn
tamarind juice 2-3 tbsn
peanut or cashew nut, roasted and crushed briskly ¼ c
white radish or cabbage, sliced ¼ c
carrot, sliced ¼ c
whole Celery, cut 2
mint leaves ½ c
whole lettuce 2
Preparation :
1. Pound sliced bird’s-eye chillies and garlic together, add lime juice, sugar and salt and blend well. This is the spicy dressing.
1. Pound sliced bird’s-eye chillies and garlic together, add lime juice, sugar and salt and blend well. This is the spicy dressing.
2. Behead prawn and cut in halves. Put in mixing bowl together with sea mussel and squid. Pour in spicy dressing and blend well. Add onion, spring onion and Celery.
3. Place onto a plate underlying with lettuce. Serve with spring onion, slice cabbage and mint. Garnish with red and green bird’s-eye chillies. Note Besides the banana blossom, the vegetable served can be replaced by the Chinese lettuce. Chilli sauce can be prepared and stored in a bottle which will allow it to be kept for as long as 6 days without losing the taste. The taste of the sauce should be dominated by hot and sour and followed by salty and sweet taste. Don’t let the sweet taste lead since this will make the sauce fishy.
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