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香辣越式卷Spicy Vietnam Spring Roll

  • 2017-11-15
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┃材料┃

越南米皮5张、鱼条300克、洋葱丝50克、芫茜叶50克

┃腌料┃

盐1茶匙、糖2茶匙、鸡精粉1茶匙、胡椒粉少许、薯粉½汤匙、鸡蛋1粒

┃酱料┃

泰式酱250克、糖100克、酸柑汁150克、鱼露75克、芫茜梗茸50克、蒜米茸25克、红辣椒茸25克、指天椒茸5克、香茅茸1支、姜花茸½支、疯柑叶茸2片

┃做法┃

  1. 先把酱料材料全部混合均匀，放入冰箱备用。
  2. 鱼条以腌料腌制备用。
  3. 把圆形米皮开二，用水将米皮弄软，放入鱼条、洋葱丝、芫茜，包卷起来再用少许的面糊把折口封上。（图1-2）
  4. 热油，将包好的越式卷放入6分热的油里炸至完全金黄熟透，沾上酱料一起食用即可。（图3）

 

┃INGREDIENT┃

5 sheets Vietnam rice paper, 300g fish sticks, 50g juliennes onion, 50g coriander

┃CONDIMENTS┃

1 tsp salt, 2 tsp sugar, 1 tsp chicken powder, dash pepper, ½ tbsp tapioca flour, 1 egg

┃SAUCE┃

250g Thai chilli sauce, 100g sugar, 150g lime juice, 75g fish sauce, 50g coriander stems, 25g chopped garlic, 25g chopped red chilli. 5g chopped chilli padi, 1 stalk lemon grass (chopped), ½ stalk Bunga kandang (chopped), 2 sprigs kaffir lime leave (chopped)

┃METHOD┃

  1. Mixes all sauce ingredients and keep in fridge.
  2. Marinate fish sticks with condiments.
  3. Cut round shape rice paper into two and soften with water; and then arrange fish stick, onion, coriander on top and roll up, fold both ends and seal with batter. (pic 1-2)
  4. Heat oil in wok, deep fry the spring roll at 60% hot oil until golden brown; dip sauce to eat. (pic 3)