Pla Rad Prik

Pla Rad Prik

murral fish
tamarind pulp
sugar
onion
garlic
fresh coriander
fish sauce
red chilli
oil
salt
white pepper
cornflour
200 gms
50 gms
3 tsp
50 gms
2 cloves
1 bunch
50 ml
3
as required
to taste
to taste
as required

Instructions

1. Slice the fish and season it with salt and pepper, then dust in corn flour. Add oil to the wok and heat it. Fry the dusted fish till it turns golden brown. Drain this on a paper towel to soak the excess oil.

2. Heat a little oil in a pan and add chopped fresh chilli and onion, coriander root, and garlic, for the sauce. Add tamarind pulp, fish sauce, sugar, and a tablespoon of water and then fry. Season this with salt and pepper.

3. Toss the crisp fried fish into the sauce. Serve hot, garnished with coriander leaves.

Water Chestnut and Shitake Salt and Pepper

shitake mushrooms
water chestnut
salt
white pepper
corn flour
onion
bell pepper
ginger
garlic
soy sauce
celery
red chilli
80 gms
100 gms
to taste
to taste
50 gms
50 gms
30 gms
10 gms
10 gms
15 ml
30 gms
5 gms

Instructions

1. Wash the fresh shitake mushrooms and water chestnut and pat dry. Cut the mushrooms into wedges and slice the water chestnut. Season with salt and white pepper and then dust in corn flour. Deep fry till it turns crisp and golden in colour.

2. Heat oil in a pan and add finely chopped ginger, garlic, and celery; and sauté. Add chopped chilli, onion, bell peppers, crispy fried shitake, and water chestnut. Toss well, seasoned with salt and white pepper powder, and serve hot.