1. Using a pestle and mortar, pound the coriander roots, garlic, salt and peppercorns until fine. Add the light soy sauce. Marinate the prawns in this mixer for a few minutes
2. Wrap 1 prawn with a piece of spring roll wrapper, covering the body of the prawn and leaving the tail exposed. Repeat the procedure to use up the remaining wrappers and prawns
3. Heat the oil in a saucepan over medium heat. Deep-fry the prawns, a few at a time, until golden. Remove and drain on paper towels. Serve the prawns with the apricot sauce.
 |
| Kung Hom Pha (Prawns in a Blanket) |
- 1 clove garlic, peeled
- 1/2 teaspoon salt
- 6 whole white peppercorns
- 1 teaspoon light soy sauce
- 12 large prawns, peeled and deveined with tails intact
- 6 small spring roll wrappers, cut in half
- 500ml ( 2 cup ) oil
- 250ml ( 1 cup ) Japan-ese apricot sauce ( nam buoi )
0 ความคิดเห็น:
Post a Comment