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December 18, 2008
Posted by talin

Prawns in the Blanket (Goong Hom Pha)

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Filed under: Cooking Classes, Recipes

Prawns in the Blanket (goong hom pha)

Serves 4)
1 pound, prawns in shells, (26-30 or 21-25 count per pound)
3 tablespoons oyster sauce
2 pinches salt
2 pinches sugar
2 tablespoons minced fresh garlic
1/2 tablespoon garlic powder (optional)
1/4 cup cilantro, finely chopped
1/2 teaspoon ground white or black pepper
1 bag (20-25 pieces) square egg roll wrappers (8×8 inches)
4 strips cooked sliced bacon, trimmed of fat and cut into 1-inch pieces
2 egg yolks
4 cups cooking oil
sweet and sour chili sauce (Aisle 13), to serve

  1. Remove prawns’ shells, keeping only the tail, remove the veins, clean and pat dry.
  2. Marinate prawns with oyster sauce, salt, sugar, fresh garlic, garlic powder (if using), cilantro and white pepper. Set aside for 10-15 minutes.
  3. Cut egg roll wrappers into 3 equally sized rectangular strips until you have one strip for each prawn. Lay a strip of wrapper on a work surface with the short edge facing you. Line with a piece of bacon and lay a marinated prawn on top. Starting at the lower end, use both hands to roll wrapper around prawn and bacon, rolling tightly until you reach the top edge. Brush seam with egg yolk and seal.
  4. Repeat the process with remaining prawns and wrappers.
  5. In a pan or small wok, heat the oil over medium high heat. When the oil is hot,
    350-375 °F, add prawns in small batches, stirring to cook them evenly until golden brown.
  6. Remove from oil and drain on absorbent paper towels. Serve with sweet and sour
    chili sauce.

Note This appetizer is a creation of my own, with the bacon added for extra texture. However it tastes just as delicious without the bacon. And remember always to keep the oil at 350-375 °F when deep-frying to prevent the food from absorbing the oil.

Reprinted with permission from Thai Cuisine Beyond Curry by Chef Chai Siriyarn.

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