INGREDIENTS:
Some fresh lettuce, ( iceberg, green leaf, Boston)
1 shallot
1 tea spoon of ground pepper
2 table spoon of fish sauce
3 fresh chicken eggs
3 table spoon of healthy cooking oil
12 tiger prawn( medium ) shrimp
1 tea spoon of salt
a few slices of fresh ginger
12 Fresh mint stems
Fresh chili( optional)
Ginger dipping sauce
DIRECTIONS:
Rinse the lettuce well, dry with paper tower or with salad spinner. Cut into 4x8 cm pieces. Need 12 pieces
Cut the shallot into smaller pieces. Use a Chinese cleaver to beat them, then finely chop to take the essence of the shallot out.
Chicken egg: 3
Beat the egg and mix well with chopped shallot. Add fish sauce, ground pepper
Make omelette in a square non- sticky pan or a round pan to gain the thickness of 1 cm omelette on medium high heat. Cut them into 12 4x8 cm rectangular pieces.
Bring half cup of water to rolling boil, then add 1 teaspoon of salt and a few slices of fresh ginger, then the shrimp to reduce the fishy smell of the shrimps. Cook them on medium high heat for about 3 minutes. Rinse well with cold water. Remove and discard the shell.
12 stem of scalion.
Rinse well. Poach in boiling water for 2 seconds and put immediately into very cold water to keep the green color
Fresh mints: 12 stems ( use the top with 4-5 leaves on 1 stem only)
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