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FRUITS PEAK

Delicious Thai fruits are in peak season in this month. Don't miss the best chance to taste them.

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THAI FOOD PRODUCTS
  FRY    
     
CURRY DESSERT NOODLE FRY SOUP STEAM GRILL
 
 
FRIED SPRING ROLLS
PO PIA THOD


Delicious crispy tidbits with nice vegetable fillings, present the Chinese scene in Thai cuisine.
 
     
 
INGREDIENTS
 
RATIO
VERMICELLI, SOAKED IN WATER UNTIL SOFT AND CUT INTO 1 INCH LONG
  100G.
CHINESE MUSHROOMS, SLICED IN SMALL PIECES
  20G.
MINCED PORK
  150G.
MINCED SHRIMP MEAT
  100G.
CABBAGE IN SMALL PIECE
  1 CUP
CORIANDER ROOT, FINELY CHOPPED
  1 TSP.
 GARLIC, FINELY CHOPPED
  1 TSP.
 COCK PEPPERCORNS (GROUND)
  1 TSP.
WHITE SOYA SAUCE
  1 1/2 TBSP.
SUGAR
  1/2 TBSP.
SPRING ROLL PASTRY
  15 PIECES
VEGETABLE OIL
  1 CUP
 
     
 
PREPARATION
1. Pound the coriander roots, garlic and peppercorn together in a mortar.

2. Fry the minced pork, minced prawns and Chinese mushrooms with the mixture of garlic.

3. Adjust seasoning with sugar and white soya sauce. Then add vermicelli and cabbage. Stir-fry until cooked.

4. Spread each of spring roll pastry and placed fillings at its center.

5. Fold the top, bottom, right side and roll until the wrapper completely covers the filling.

6. In a deep-frying, heat the oil over moderate and deep-fry each spring roll for 4-5 minutes until golden.

7. When serving, serve with cucumber slices, Chinese plum sauce and fresh vegetables.

 

 

 
 

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