|
|
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.
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.
|
|
|
Crispy Water Convolvulus Spicy Salad Recipe
(Yam Phak Tod Krawp)
| |
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 |
|
|
|
 |
 |
Thai Food&Recipes > Thai Salad Recipes > Crispy Water Convolvulus Spicy Salad Recipe |
| |
Related Keyword: Thai salad, Thai food, Yam, Yum, Phak, Tod, Thod, Thot, Thawt, Groab, Krawp, Thai yum, Thai yam |
|
