| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
Thai |
Poultry |
4 |
Servings |
INGREDIENTS
| 12 |
|
Chicken wings |
| 1 |
ts |
Fish sauce |
| 1/4 |
c |
Takhrai (lemon grass); very finely sliced |
| 2 |
tb |
Minced garlic |
| 1 |
ts |
Freshly ground prikthai (black pepper) |
| 1/4 |
c |
Chopped pak chi (coriander/cilantro plant) |
|
|
Drained nam jim wan (see method) |
|
|
Drained khing dong (see method) |
| 1 |
c |
Shrimp; pureed or finely chopped |
| 1 |
tb |
Prik ki nu daeng (red birdseye chilis); finely chopped |
| 1 |
tb |
Prik nam pao (chili paste in oil) |
| 1 |
tb |
Red curry paste |
INSTRUCTIONS
MARINADE
STUFFING
From: "Colonel I.F.K. Philpott" <colonel@korat1.vu-korat.ac.th>
Date: Fri, 19 Jul 1996 11:01:04 -0700
A Message from our Provider:
“God weeps for you”