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Thai Prawns Spring Roll ( Kung Hom Pha ) & Thai Prawns Curry ( Udang Pantung Kuning )

Posted Aug 09 2009 10:34pm


Thai Prawns Spring Roll (KungHomPha)
( Prawns stuffed with prawns mince and wrapped with spring roll sheet )

Makes : 16kunghompha
Time required : 35 minutes

Ingredients

16 large sized prawns
100 g prawn mince
50 g spring onion, chopped fine
Fish sauce to taste
16 spring roll sheets
Oil for frying

Method

Clean , shell anddeveinthe prawns and slit them along the back.

Mix the prawns mince , chopped spring onion and fish sauce well. Check seasoning.

Stuff the prawns with the prawns mixture. Roll each stuffed prawns in spring roll sheet. Seal the end tightly. Deep fry prawns in hot oil till done. Serve with sweetchillisauce.

Nutritional value of each serving - 135.7kcal
Carbohydrates : 10.1 g
proteins : 14.8 g




Thai Prawns Curry (UdangPantungKuning)
( Prawns simmered in coconut gravy )

Serves : 4
Time required : 50 minutes

Ingredients

500 g large sized prawns
1 tablespoon ( 15 ml ) oil
2 blades lemon grass , chopped
2 lemon leaves
1 tablespoon ( 15 ml ) vinegar
500 ml coconut milk

Grind for the spice paste :

3 red chillies
2 flakes ( 4 g ) garlic
2 spring onions , sliced
1/4 teaspoon ( 1g ) shrimp paste
50 g tomato , peeled and deseeded
3/4 teaspoon ( 4 g ) coriander powder
5 g ginger

For the garnishing :

3 spring onions , chopped fine

Method

Clean and wash the prawns, but retain the shell.

Heat oil in a pan. Add the ground spice paste and fry over moderate heat for about five minutes. Keep aside to cool.

Add lemon grass , lemon leaves , vinegar and coconut milk to the spice paste and simmer over moderate heat for 10 minutes. Strain the stock and return to the pan.

Add the prawns and simmer till done.

Heat a little oil in another pan and fry the spring onion till brown. Remove from the oil.

Garnish with fried spring onion and serve with plain rice.

Nutritional value of each serving - 725 .0 kcal
proteins : 29.4 g
Carbohydrates : 24.1 g
Fat : 56.5 g
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