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Recipe from: Cooking Thai by Chalie Amatyakul
1 cup coarsely chopped shrimp
1 tablespoon nam pla
1 teaspoon each of cilantro root, garlic and peppercorn, pounded together
thin pancakes or soy bean crepes (wonton wrappers)
Mix nam pla, cilantro root, garlic and peppercorn mixture together. Marinade the shrimp in the mixture for five minutes. Heat 3 tablespoons of oil and fry the marinade until almost dry. Leave to cool.
Use the crepes or pancakes to roll the fried mixture in. If the soya bean crepes are hard when bought, sprinkle some water on them so they become more manageable and do not break easily. Deep-fry the rolls in hot cooking oil over medium heat until golden brown.
Serve with plain soy sauce or Tabasco or plum sauce. Srirach sauce is recommended.