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TMGreen Curry prawns chicken garlic roots white pepper starch sauce sugar onions Spring Roll Paper handful of coriander
Viewed: 31 - Published at: 2 years agoIngredients
- 1-2 Tbsp.TMGreen Curry Paste
- 100g. Minced Prawns
- 100g. Minced Chicken
- 3 Cloves Garlic
- 2 Coriander Roots
- 1tsp white pepper powder
- 1tsp. Corn Starch
- 1Tbsp TMThai Premium Light Soya Sauce
- 1/2Tbsp Sugar
- Blanched Spring Onions
- Spring Roll Paper (Cut into Circles aprox. 16cm diameter, and reserve some small squares from the scraps)
- Oil for Frying
- Optional: Small handful of Coriander for garnish
Method
- Crush Garlic, Coriander root, and white pepper into a paste, then add the Green Curry Paste, sugar and light soya sauce.
- Add the minced prawn and chicken and mix well.
- Place a square scrap of springroll paper into the centre of a circle piece. Add about 1Tbsp. of the mixture to it, and wrap.
- Then use the blanched spring roll paper to tie the golden bags. Reserve and repeat.
- When all of the golden bags are wrapped. Deep fry at about 180C for 4-5 minutes or until Golden-brown.
- Serve hot with TMThai Dipping Sauce
