Lao Recipe Cookbook: Become A Professional Pho Khua - Choicest Dishes from Laos for You to Master by Blomgren April

Author:Blomgren, April [Blomgren, April]
Language: eng
Format: epub
Published: 2020-10-24T16:00:00+00:00

Chopped palm sugar - 1 tsp

Medium-sized cucumber - 1/2

Large carrot - 1/2

Lime juice - 1 tbsp

Chilled water

Flour - 6 tbsp

Egg yolk - 1/2

Fish sauce - 1 tbsp

A mix of baby kale, pea shoots, shiso leaves - 1/2 cup

Radishes, thinly sliced - 1 & 1/2

Blanched green beans - 3 ounces

Mixed greens - 1 cup

Vegetable oil – 1 cup

Serving size: 2

Preparation Time: 30 minutes

Instructions

1. In a bowl, prepare a mixture of chile jam, sugar, fish sauce, and lime juice. Do so by whisking the ingredients together.

2. Cut the carrots and cucumbers into long, thin pieces.

3. Pour vegetable oil in a pan and put it on medium heat.

4. While the oil is heating, in another bowl prepare a batter of flour, egg yolk, and chilled water. Whisk the batter until it is thin.

5. When the oil is considerably hot, dip the leaf mix, small amounts at a time in the batter. Transfer them to the oil pan simultaneously.

6. Fry until the leaves are golden brown and crispy

7. Transfer them for draining, to a paper towel.

8. To prepare the salad, put the beans at the very bottom, and the leaf mix at the very top. Arrange the middle layers as desired.

9. Serve with the desired garnish.

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