RECIPE:
INGREDIENTS:
250 g Shrimp, deveined
¼ cup Shitake mushrooms, chopped
¼ cup Sweet corn
¼ cup Carrots, diced
5 stalks Chives, soaked
10-15 Spring roll wrappers
PREPARE 3 BUDDY PASTE:
2 Coriander roots
1 Tsp White peppercorns
2 cloves Garlic
SEASONING SAUCE:
1 Tsp 3 Buddy paste
1 Tbsp Oyster sauce
1.5 Tbsp Light soy sauce
2 Tsp Sugar
1 Tsp Sesame oil
pinch White pepper powder
PREPARATION:
1. Prepare 3 Buddy paste in mortar until becomes a paste.
2. Blanch chives in hot water for 1 minute. Cool in cold water. To be used as string for the bag.
3. Prepare spring roll wrapper for use and cover with a wet towel.
4. Mince shrimp and put in mixing bowl. Add 3 Buddy paste, oyster sauce, light soy sauce, sugar, sesame oil, white pepper powder, carrots, corn, and mushrooms. Combine well.
5. Place wrapper with rough side up, put about 1 Tbsp of filling, wrap and tie with chives string.
6. Deep fry until golden brown.
7. Serve with plum sauce and sweet chili sauce.
Servings: 3
ADDITIONAL LEARNING:
To learn more about our Thai Cooking Clubs (Traditional & Vegan), click HERE.
To learn more about our Professional Training Courses leading to a Diploma, click HERE.
IMPORTANT
*RECIPES & VIDEOS–
Recipes presented here will vary some from your class. Every instructor teaches differently, and cooking is an art, not a science. No two chefs will cook the same dish identically. This is why the same dish eaten in multiple restaurants will all taste a bit different. There is no such thing as “one” perfect recipe. These recipes have been reviewed by us and prepared by one of our instructors.
VIDEOS are prepared by Chef Dao, one of our instructors. Here is a link to her YouTube channel: