INGREDIENTS: 200 grams Water Convolvulus 100 grams tiger prawns 1 egg, lightly beaten 1 tbsp crisp-fried shallot 3/4 cups tempura flour 1/4 tsp salt 3/4 cups very cold water 4 cups vegetable oil for deep-frying DRESSING: 3 tbsp roasted chili paste 1 tbsp palm sugar 3 tbsp coconut cream 2 tbsp fish sauce 2 tbsp lime juice
PREPARATION: 1. Mix the coconut cream, roasted chili paste, sugar and fish sauce together and bring to a boil. Remove from the heat, allow to cool slightly, add the lime juice and stir well. 2. Add the salt to the flour and gradually add the cold water stirring until the mixture becomes a smooth batter. 3. Wash the Water Convolvulus and cut into short lengths about 2" long. Separate the tips, and halve the stalks. Wash the prawns, shell and remove the heads and tails. Cut into small pieces. 4. Dip the Water Convolvulus in a batter, deep-fry in hot oil until golden and crispy. Dip the prawns in beaten egg, and fry until cooked through. Remove from the oil. 5. Place the fried Water Convolvulus in a mixing bowl, toss lightly with the spicy dressing, fried prawns and shallot. Transfer to a serving dish, garnish as preferred.
ฝากข้อความหลังไมค์
Rss Feed
ผู้ติดตามบล็อก : 116 คน [
