Fried Shrimp dipped in batter [Tod-Mun-Grung] (ทอดมันกุ้ง)

Ingredients

1. Shrimp peeled, chopped finely 2 cups

2. Pork chopped 1/2 cup

3. Egg 1 piece

4. Pepper powder 1 teaspoon

5. Soya sauce 2 tablespoons

6. Fish sauce 1 tablespoon

7. Garlic blended finely 1 tablespoon

8. Wheat flour 2 1/2 tablespoons

9. Cilantro root ground finely 2 tablespoons

10. Pepper 1 teaspoon

11. Vegetable oil 1 bottle

Dipping ingredients

1. Vinegar 1/2 cup

2. Sugar 3/4 cup

3. Salt 1 teaspoon

4. Red-Green chili blended finely 2 tablespoons

5. Cucumber sliced thinly 1/2 cup

6. Cilantro 1 piece

Directions

1. Mix pork, shrimp, cilantro root, garlic, pepper until well combined.

2. Add egg, taste with soya sauce, fish sauce, wheat flour and thresh all mixture about 10 minutes until well combined and sticky.

3. Shape into well round piece, flat slightly, deep-fried over medium heat until turned in yellow both side, remove, drain.

Dipping recipes

1. Mix vinegar, sugar and salt,over heat, simmer until sticky a little bit. Remove and set aside for cool.

2. Put dipping water into sauce bowl, add cucumber, cilantro, and peanut.

Tags: Fried, Shrimp, Deep Fried

Fish Ball deep fried [Tod-Mun-Pla-Gry] (ทอดมันปลากราย)

Ingredients

1. Clown knife fish 2 cups
2. Kaffir lime leaves minced finely 2 tablespoons
3. Fish sauce 2 tablespoons
4. Egg 1 pieces
5. Vegetable oil 1 bottle

Curry paste recipes for mixing with fish ball

1. Dired big red chili, deseeded, soaked 7 pieces

2. Red shallot peeled 2 tablespoons

3. Garlic cloves peeled 2 tablespoons

4. Lemon grass thinly minced 1 pieces

5. Galanga cut into oval shape 3 pieces

6. Kaffir lime skin minced thinly 1 teaspoon

7. Cilantro root cut 1 tabespoon

8. Pepper 1/2 teaspoon
9. Shrimp paste wrapped by banana leaves and slightly over heaten 1 teaspoon

Dipping Ingredients

1. Vinegar 1/2 cup

2. Sugar 3/4 cup

3. Fine salt 1 tablespoon

4. Red-Green chili blended finely 2 tablespoons

5. Cucumber sliced thinly 1/2 cup

6. Cilantro 1 pieces

Directions

1. To grind all curry recipes finely until well combined.

2. Mix fish meat with curry paste, egg, fish sauce, sliced kaffir lime leave and thresh all mixture about 10-15 minutes until well combined and sticky.

3. Shape into well round piece, deep fried over medium heat until turned in yellow side, remove, and drain.

Tags: Fish ball, Fried, Deep Fried, Clown Knife Fish

Fried deep Crab meat [Poo-Ja] (ปูจ๋า)

Ingredients

1. Crab meat 1 cup

2. Pork chopped finely 1/2 cup

3. Shrimp chopped 1/2 cup

4. Egg 2 pieces

5. Salt powder 1/4 teaspoon

6. Soya sauce 2 teaspoons

7. Cilantro root 1 teaspoon

8. Garlic 1 teaspoon

9. Pepper 1/2 teaspoon

10. Cilantro and red chili shredded 1/4 teaspoon

11. Bread crumbs 1 cup

12. Raw salted egg (Only yolk) 1 piece

13. Chili sauce 1/2 cup

Directions

1. Grind cilantro root, garlic, and pepper until well blended. Add pork, shrimp, crab meat, and beaten egg until mixed well, add salt and soya bean sauce to taste.

2. Fill prepared meat up into crab shell, put yolk into and place firmly, then keep them cool 10 minutes in refrigerator. Later, take them into steam utensil over high heat until well cooking . Remove and set aside.

3. Break egg into bowl and entirely dip prepared crabmeat. Then, overlay breadcrumbs.

4. Heat the oil for deep-frying over moderate heat. Deep fry by facing down crab meat into hot oil until turned yellow. Remove and drain.
5. Decorate by cilantro and red chili. Serve along chili sauce.

Tags: Deep Fried, Crab

Spring roll [Po-Pea-Tod] (เปาะเปี๊ยะทอด)

Ingredients

1. Srping roll skins 500 grams

2. Noddle jelly 100 grams

3. Crabmeat token out of shell

4. Chicken breast chopped 2 cup

5. Mushroom soaked and shredded 5 pieces

6. Bamboo shoots shredded 1 cup

7. Chinese cabbage shredded 1 cup

8. Garlic 1 teaspoon

9. Cilantro root 1 teaspoon

10. Pepper 1/2 teaspoon

11. Suger 1 tablespoon

12. Soya sauce 2 tablespoons

13. Fish sauce 1 tablespoon

14. Cornstarch stirred into water and over heated until sticky 3 tablespoons

15. Vegetable oil 1 bottle

Dipping Sauce Recipes

1. White vinegar 1 cup

2. Suger 1 1/2 cups

3. Salt power 2 tablespoons

4. Red chili blended well 1/2 tablespoon

5. Garlic blended well 1/2 tablespoon

Directions

1. Grind cilantro root, garlic and pepper well. Then stir-fry them over heated oil until aromatic smell. Add chicken and stir again until well cooked. Place noodle jelly, mushroom, bamboo shoots, cabbage, crabmeat and stir-fry them until well combined.

2. Season with fish sauce, Soya sauce, sugar as favorite. Remove and set aside for cool.

3. Place sprint roll skin on flat area, spoon perpared filling in the middle, spread the filling horizontally, fold the left-right corner, the bottom corner and roll upward until into sausage shape.

4. Heat oil into work for deep-frying, place spring rolls and fry until turned into yellow. Remove and drain from oil. Serve with dipping sauce.

5. Mix vinegar, suger and salt well. Simmer over heat until sticky. Remove, and add chilli, garlic. Stir well for ready dipping sauce.

Tags: Spring Roll, Deep Fried