<p>A Thai delicacy, ‘Gung Hom Sabai’ is a dish that spirals you to heaven in one bite. It’s a unique preparation that’s goes excellently with dark beers. <br /><br />Ingredients (for 1 serving)<br /><br />Prawns 21/25 size - 90 gms<br />Garlic chopped - 5 gms<br />Ginger chopped - 5 gms<br />Onions chopped - 10 gms<br />Oyster sauce - 10 gms<br />Hoisin sauce - 15 gms<br />Mint chopped - 3 gms<br />Sugar - 2 gms<br />Fresh thin noodles - 60 gms<br />Sweet chilly sauce - 30 gms<br />Banana leaf - 1 <br />Oil to fry - 20 gms<br /><br />Method<br /><br />Clean and devein the prawns. <br />Marinate the prawns using ginger, garlic, onions, mint, sugar, oyster sauce and hoisin sauce.<br />Keep the prawns marinated for minimum 2 hours.<br />In the meanwhile, boil and drain fresh noodles using a bit of salt and oil while boiling. Cool down the noodles.<br />Use a satay stick & pass the prawns through the stick. Holding the stick firm in one hand, wrap the noodles around the prawns covering the entire prawn and leaving the tail intact.<br /><br />Remove the wrapped prawns from the stick and repeat the process for all the prawns.<br />Keep the noodle-wrapped prawns straight in a tray and refrigerate for an hour before use.<br />Fry the prawns in medium hot oil till the noodles turn golden brown and the prawns are cooked.<br /><br />Serve with sweet chili sauce on a plate covered with banana leaf.<br />(Courtesy; Chef Kuldeep, Head Chef.District 6-Pub Brewery and Kitchen.)</p>
<p>A Thai delicacy, ‘Gung Hom Sabai’ is a dish that spirals you to heaven in one bite. It’s a unique preparation that’s goes excellently with dark beers. <br /><br />Ingredients (for 1 serving)<br /><br />Prawns 21/25 size - 90 gms<br />Garlic chopped - 5 gms<br />Ginger chopped - 5 gms<br />Onions chopped - 10 gms<br />Oyster sauce - 10 gms<br />Hoisin sauce - 15 gms<br />Mint chopped - 3 gms<br />Sugar - 2 gms<br />Fresh thin noodles - 60 gms<br />Sweet chilly sauce - 30 gms<br />Banana leaf - 1 <br />Oil to fry - 20 gms<br /><br />Method<br /><br />Clean and devein the prawns. <br />Marinate the prawns using ginger, garlic, onions, mint, sugar, oyster sauce and hoisin sauce.<br />Keep the prawns marinated for minimum 2 hours.<br />In the meanwhile, boil and drain fresh noodles using a bit of salt and oil while boiling. Cool down the noodles.<br />Use a satay stick & pass the prawns through the stick. Holding the stick firm in one hand, wrap the noodles around the prawns covering the entire prawn and leaving the tail intact.<br /><br />Remove the wrapped prawns from the stick and repeat the process for all the prawns.<br />Keep the noodle-wrapped prawns straight in a tray and refrigerate for an hour before use.<br />Fry the prawns in medium hot oil till the noodles turn golden brown and the prawns are cooked.<br /><br />Serve with sweet chili sauce on a plate covered with banana leaf.<br />(Courtesy; Chef Kuldeep, Head Chef.District 6-Pub Brewery and Kitchen.)</p>
