| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Vegetables, Grains | Food, Factory | 1 | servings | |
INGREDIENTS
| 30 | md | Sized prawns |
| 1 | tb | Fish sauce; (or 1/2 tsp salt) |
| 1 | Egg | |
| 3 | tb | Carrots |
| 3 | tb | Spring onions |
| 1 | tb | Coriander |
| 1/2 | ts | Caster sugar |
| 6 | sl | White bread |
| 1 | Pinches white pepper | |
| Vegetable oil for deep fat frying | ||
| Vinegar; (for the sauce) | ||
| Finely chopped carrots and cucumber; (deseeded) for the | ||
| ; sauce | ||
| 1 | Pinches sugar; (for the sauce) |
INSTRUCTIONS
Mix together the prawns, fish sauce, egg, spring onions, coriander, carrots, sugar and white pepper. Spread evenly over the bread and cut each slice into four triangles or four squares. Heat the oil for the deep fat frying pan and then slide the bread into the oil, making sure that the prawns are facing downwards. Cook until golden brown, then turn over and cook the otherside for half the time. Take them out and drain them on kitchen paper. Arrange them on the plate with a few lettuce leaves and orchid flowers or shredded carrots on the side. Sauce: Make up a mixture of finely cut carrots and cucumber (deseeded) in vinegar with a little pinch of sugar just to enhance the flavour. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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