More appetizers yesterday, except one main course, a classic ... Fried Prawns in Curry Powder. This recipe can in fact be used for crabs as well, as it looks and tastes almost exactlly like Singapore Chilli Crab. 3 things are key to this dish ... (1) quick dip ie not more than 1 minute, in very hot oil to pre-cook (2) whisk an egg with non-sweet condensed milk to form part of the sauce and (3) add 'moo-sap' or minced pork to finish. For a dish with such a beautiful flavor it is surprisingly simple to make.The appetizers yesterday were;
MOO SATAY : Grilled Satay with Peanut Sauce
KA NOM PANG NA MOO : Deep Fried Bread with Pork Topping
POR PIE TOD : Spring Rolls
THONG TONG (MONEY BAG) : Deep Fried Wrapped Flour Sheets with Shrimp & Pork
NAM KHING : Ginger Juice
Essentially Chinese 'dim-sum' items these Thai appetizers carry their own characteristics which are in the seasoning, usually more spicy, chilli hot and secondly, in the quintessential dipping sauce which is a rich example of how sweet, sour & salty tastes are balanced.
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