Filed under: Cooking Classes, Recipes
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
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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