Crispy Vegetable Spicy
Salad Recipe
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PREPARATION:
1. Mix the roasted chili paste, fish sauce, sugar, lime juice, coconut milk and
hot chili together. Prepare the batter by mixing tempura flour and slaked lime
water together; stir until thick.
2. Wash the pepper (wild) leaves, pat dry and cut into pieces. Clean the
prawns: remove the heads, but keep the tail intact. Shell and halve the quail
eggs.
3.Dip the pepper (wild) leaved into the batter and deep-fry in the hot oil until
golden and crisp. Dip the unshelled prawns in the batter and deep-fry until
golden; remove from oil.
4. Arrange the fried pepper (wild) leaves and prawns on a serving dish,
garnish with the quail eggs. Spoon the roasted chili dressing over and serve.
Thai Food Source:
RECIPE CARD: The best Thai spicy salads
You can order this postcard now via this link
Thai Food Originally by
Sangdad Publishing Co.,Ltd.
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Crispy Vegetable Spicy Salad Recipe
(Yam Bai Cha Phlu Tod Krawp)
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INGREDIENTS:
20 |
pepper (wild) leaves |
200 grams |
prawns |
6 |
boiled quail eggs |
3/4 cup |
tempura flour |
1-1.5 cups |
mint leaves |
4 cups |
vegetable oil, for deep-frying |
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DRESSING:
| 1 tbsp |
finely sliced hot chilis |
| 1 tbsp |
roasted chili paste |
| 2 tbsp |
fish sauce |
| 1 tbsp |
sugar |
| 2 tbsp |
lime juice |
| 3 tbsp |
coconut milk |
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Thai Food&Recipes > Thai Salad Recipes > Crispy Vegetable Spicy Salad Recipe |
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Related Keyword: Thai salad, Thai food, Yam, Yum, Bai, Cha, Phlu, Tod, Thod, Thot, Thawt, Groab, Krawp, Thai yum, Thai yam |
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