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冬炎金旦面春卷 Cintan Tomyam Rolls

冬炎金旦面春卷 Cintan Tomyam Rolls

Cintan 泰国酸辣汤快熟面2 包、Yeo’s 茄酱沙丁鱼200克( 取出鱼肉撕成小块) 、中虾200 克(去壳去除虾肠)、
九层塔叶1 杯、薄荷叶1 杯、豆芽100 克(川烫滴干)
米纸15-20 张
指天椒5 条(切片)、蒜头3 瓣(剁碎)、白糖60 克、酸柑汁6-7汤匙、鱼露3 汤匙、滚水100 毫升、九层塔叶1 汤匙(剁碎)
1. 把Cintan 泰国酸辣汤快熟面煮至刚熟后沥干,拌入调味料,置放一旁。(图A)
2. 煮滚水,把虾烫至熟,然后从虾中剖开两半;将沙丁鱼去骨备用。(图B)
3. 把米纸放入一碗热水中浸至软,轻轻取出放在干净的布上面。
4. 放2-3 片薄荷叶在米纸下方,加入一些Yeo’s 茄酱沙丁鱼肉、Cintan 泰国酸辣汤快熟面、豆芽、九层塔叶及虾肉。(图C-D)
5. 从米纸下方把馅料包起来紧紧卷起,点蘸酱吃。(图E)

2 pkts Cintan Tom Yam noodles, 200g Yeo’s Sardines in Tomato Sauce (drained and break the sardines into small
pieces), 200g medium prawns (peeled and deveined), 1 cup fresh basil leaves, 1 cup mint leaves, 100g bean sprouts
(blanched and drained)
15-20 rice papers
【Dipping Sauce】Combine
5 red bird’s eye chilli (thinly sliced), 3 cloves garlic (chopped), 60g sugar, 6-7 tbsps lime juice, 3 tbsps fish sauce, 100ml
boiled water, 1 tbsp chopped basil leaves
1. Cook Cintan Tom Yam noodles in water until al dente, drain and toss in its seasonings, set aside. (Pic A)
2. Bring a saucepan of water to a boil. Blanch the prawns till cooked and halve each prawn horizontally. Debone the Yeo’s
Sardines and set aside. (Pic B)
3. Dip rice paper in a bowl of warm water until soft. Gently remove rice paper and place on a clean kitchen towel.
4. Place 2-3 pieces of mint leaves on the bottom half of the paper. Put some Yeo’s Sardines, Cintan Tom Yam instant
noodles, bean sprouts, basil leaves and prawns. (Pic C-D)
5. Fold ends in and roll up firmly to enclose filling. Serve with dipping sauce. (Pic E)



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