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Monday, August 20, 2012

Shrimp Roll with Sweet Chili Sauce

English: Phla kung (Thai script: พล่ากุ้ง) is ...
English: Phla kung (Thai script: พล่ากุ้ง) is a spicy Thai salad made with prawns, minced pork, onion, thinly sliced lemongrass and herbs. The dressing is made with a sweet chilli paste (nam phrik phao), lime juice and fish sauce. (Photo credit: Wikipedia)
By Juvy S. Iliwiliw

There are plenty of handy kitchen tools that can be best used in cooking, but what could be better tools to use than what God has given us? Your hands can do anything a modern machine can, so don't ever use not having a well-equipped kitchen for an excuse. Your hands are your kitchen!

This dish is a true crowd pleaser, and you can make it ahead of time and freeze into little bags. Just pop out this restaurant-quality but easy-prep appetizers (or even serve it as main course) anytime you want.


You will need:

30 pieces lumpia wrapper, cut into five-inch squares

30 cilantro leaves, picked

30 basil leaves, picked

30 pieces prawns, peeled and deveined but with tail  left on

Thai sweet chili sauce for dipping

Here's how:

1) Place the lumpia squares flat on the counter. Line each one with cilantro leaves, basil leaves, and top with shrimp. Wrap tightly into rolls with the tail of the prawns sticking out.

2) Deep-fry on preheated fryer until crispy and tails have turned pink, about 2 minutes. Do not overcook to keep prawns from turning rubbery.

3) Serve with sweet chili sauce.
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