Serves: 2 You’ll need: 150 gms fresh pomelo 1 bunch spoon lettuce 10 cherry tomatoes, halved 1 cucumber, spiralised or diced 80 gms prawns, steamed (please keep the water from steamed prawns to dilute the dressing) 1 bunch mint 1 onion, thinly sliced and separated 1 1/2 tbsp njh Prik Nam Pla 1 tbsp fish sauce or (1 tsp lime juice and 1 tbsp water with 1/2 tsp salt) 2 tbsp sticky rice roasted and pounded Method: Set the lettuce and all the salad vegetables one by one in a dish. Take the njh Prik Nam Pla, steamed prawn water and the fish sauce or the lime juice mix in a jar. Shake it up and toss into the salad....
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Serves: 3-4 Method: 150 gms clean prawns (minced) 40 gms cabbage ( soaked 1/2 tsp salt and the water squeezed out) 40 gms spring onions, chopped 1 tbsp ginger-garlic minced, freshly pound 2 tsp njh Prik Nam Pla 2 tbsp cornflour 1 egg white 1 tsp Chinese sesame oil 1/4 tsp salt 1 tbsp cornflour mixed with 4 tbsp water( to seal the filling) Spring roll sheets Oil to deep fry Method: Mix together all the ingredients except for the cornflour, spring roll sheets and oil. This is the filling. Take a bit of the filling and put in the spring roll sheets. Fold as shown( please use the cornflour water to seal it). Deep fry until golden and crisp....
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What’s not to love about prawns & avocado getting together with that magic njh Prik Nam Pla. So good!
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I love this easy version of boiled eggs. They work with many of our sauces. And is soooo good.
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An easy dish, this is a favourite with our guests. You could also oven grill this and reduce the oil consumption. This is hot so you can reduce the sauce quantity, if you don’t like it too spicy.
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