Also known as Gung Hom Sabai, this is one of the restaurant´s signature dishes and a personal favourite.
The crispy outer texture and succulent prawns were a delicious combination.
Dip the prawns in sweet and sour sauce to enjoy the dish thoroughly.
Usually served as an appetiser, it´s an ideal snack before you begin your meal and it´s also something children will love.
This recipe is from Benjarong at Dusit Thani Hotel in Bangkok.
- 200gm shrimp
- 100gm egg-roll sheets
- 50gm egg noodles
- 5gm spices (coriander root, garlic, white pepper)
- 20ml soya sauce
- 5gm sugar
- 10ml oyster sauce
- A dash of vegetable oil
For the sauce:
- 10gm red chillies, finely chopped
- 20gm chopped garlic
- 60ml vinegar
- 100gm sugar
- 5gm salt
1. First, clean the shrimps thoroughly. Shell and leave the tails on. Marinade in the spices and sauces.
2. Cut the egg roll sheets in squares and poke holes in them.
3. Wrap each shrimp.
4. Boil egg noodles, drain and put in cold water to prevent them from being overcooked.
5. Then, wrap the egg noodles around the shrimp rolls. Use rice flour to seal them together. Deep fry until golden brown.
To make the sauce:
6. Combine the vinegar, chillies and garlic and blend. Simmer over low heat for 15 minutes and remove from stove.
Egg roll sheets are made with eggs, flour and salt.
You can substitute these with dumpling wrappers or popiah sheets. Seal the sheets with some rice flour.
Egg noodles are wrapped around the rolls for decoration. Skip this step if you feel it´s tedious.
Poke holes in the sheets so that air bubbles do not get trapped and to ensure the shrimps are thoroughly cooked.
You can substitute shrimps with fish cake or even minced chicken. The options are endless!
6 June 2009