Rice Sheet Rolls in Vietnamese Style

Vietnamese Spring Rolls

Ingredients:
113 g chicken meat shreds
2 tbsp carrot shreds
1 tbsp crushed chinese parsley
deep fried taro shreds
some lettuce leaves
deep fried shallot
1 big rice sheet

Marinade:
2 tsp fish gravy
1/2 tsp granulated sugar
1/4 tsp caltrop starch
1 tsp oil

Method
1. Add marinade ingredients to chicken meat.
Stir fry with a little oil until cooked.
Put in carrot shreds and crushed chinese
parsley. Mix well. Allow to cool.
2. Wash lettuce. Tear into small pieces. Scissor
up rice sheet into rectangles of 3 inches X 4
inches. Spread flat. Put lettuce, chicken meat,
deep fried taro shreds and shallot on each rice
sheet. Roll up. Arrange these rice sheet rolls on
plate. Serve with Vietnamese sweet and sour sauce.

Chicken Wings in Lemon Grass

Vietnamese Chicken Wings

Ingredients:
450 g mid-joint chicken wings
2 stalks lemongrass
3 cloves garlic
3 cloves shallot
2 green chilies

Marinade
3 tbsp fish gravy
1/4 granulated sugar

Method
1. Wash chicken wings. Wipe dry. Put then in a big bowl
2. Crush lemongrass, garlic, shallots and green chillies.
Put them in a mixer. Add 1/3 cup of water. Blend well.
strain. Mix the juice with marinade ingredients.
Fold into chicken wings. Stir well and marinate for 1
hour. Drain well. Sprinkle a little plain flour on
chicken wings.
3. Bring oil to the boil. Put in chicken wings. Turn to
low heat. Deep fry until golden brown. Dish up. Drain
well. Dip in sweet and sour sauce when serve.

Pandan Chicken

Thai Deep Fried Chicken in Pandan Leaves

Ingredients:
10 Oz flesh of chicken drumstick
12 Pieces pandan leaves
2 Tbsp peanuts ( crushed and stir-fried)
12 Toothpicks

Marinade for Chicken:
1 Tbsp oyster sauce
1 Tbsp tomato sauce
2 Tsp dark soy sauce
1 Tsp cooked oil

Sweet and Sour Sauce:
1/2 red perennial chili (finely chopped)
1 Tsp crushed garlic
1 1/2 tsp white vinegar
1 Tbsp tomato sauce
1 Tbsp sugar
1/6 tsp salt
1/2 tsp caltrop starch
4 tbsp water

Method:
1. Wash chicken flesh. Cut into cubes of 1 1/2 inch length.
Marinate for one and hour.
2. Wash pandan leaves. Drain well.
3. Mix the ingredients of sweet and sour sauce well. Bring
the mixture to the boil over low heat.
4. Put a suitable amount of chicken onto pandan leaves. Fold
up to form a triangle. Seal it off with a toothpick.
Deep-fry the triangles over high heat. Serve with sweet and
sour sauce and crushed peanuts.

Tom Yum Goong

Thai Spicy and Sour Shrimp Soup

Ingredients:
8 Oz fresh shrimps (medium)
4 Oz garoupa flesh
4 Oz squids
4 Oz mussels
5 Oz straw mushrooms
1 Spring lemon grass
1 Red chili
2 Slices laos root
2 Lemon leaves
2 Springs chinese parsley
4 Cups water

Seasoning:
1 tbsp fish gravy
1 tbsp lime juice
1/4 tsp salt
1 tsp chicken essence

Method:
1. Shell shrimp (except the tail part). Devein and wash.
Wipe dry. Cut garoupa flesh into slices. Slit diamond
patterns on squids and cut into serving pieces. Scald
mussels. Scald straw mushrooms. Rinse and halve.
2. Cut lemon grass diagonally into slices. Shred laos root.
Trim green and red chili. Wash lemon leaves and chinese
Parsley.
3. Bring 4 cups water to the boil. Add (2) to boil for 10
minutes. Add (1) to boil until cooked. Add seasoning.
Mix well and dish up. Garnish with chinese parsley. Serve
with garlic bread.

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