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Welcome
\ Travel \ Thai Cuisine
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Ingredients: |
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For
2 servings |
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5-7 |
small
prawns |
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50g.
(1 1/2 oz.) |
baby-corns,
cut into 2.5 cm. (1 inch) pieces |
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50g.
(1 1/2 oz.) |
beansprouts |
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50g.
(1 1/2 oz.) |
water
chestnuts (optional), cut into small dices |
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1 |
medium
size onion, cut into pieces |
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1 |
green
bell pepper, cut into pieces |
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50g.
(1 1/2 oz.) |
carrots,
cut into 2.5 cm.(1 inch) pieces |
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1
tbs. |
garlic,
finely chopped |
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4
tbs. |
chilli
sauce |
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6
tbs. |
tomato
ketchup |
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3
tbs. |
white
soya sauce |
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1
tsp. |
ground
peppercorns |
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5
tbs. |
vegetable
oil |
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2
tbs. |
multi-purpose
flour |
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1/2
cup |
water |
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Preparation:
1. Rinse the prawns and remove the back
vein. Slit the prawns lengthwise without
cutting them in half.
2. Dissolve the flour in water. Dip the
prawns in the batter. In a frying pan, fry
the dipped prawns with 3 tablespoons of
oil until golden. Set the prawns aside.
3. Use the same frying pan to fry the garlic
until golden. Add all the vegetables and
stir-fry on high heat until cooked.
4. Season with chilli sauce, tomato ketchup,
peppercorns, white soya sauce and sugar.
Remove from heat.
5. Pour the sauce over the deep-fried prawns.
Note
: Baby-corns can be substitued by snow peas.
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