Gung Hom Pa
Sai Nam Prik Ki-Ga
Wonton Prawn Rolls with Thai Chili Sauce
This is a simply-thai.com - thai market online recipe.
Here you can conveniently purchase authentic, quality ingredients direct from Thailand. We hope you enjoy our website and it helps you enjoy cooking Thai food! Ingredients
12 medium fresh prawns (about 10-12 to the pound)
12 wonton skins
3 tablespoons nam prik kiga
3 tablespoons chopped onion - hua hom
3 tablespoons diced tomato (discard the skin and seeds)
Method
1. Remove the heads, legs and shells, including the tails, from the prawns, and de-vein them.
2. Thread them lengthwise onto thin skewers (to straighten them out).
3. Combine the nam prik kiga, onion and tomato.
4. Lay a wonton skin on your work surface.
5. Place half a tablespoon of the mix on the skin,
6. add a prawn,
7. add half tablespoon of mix
8. wrap in the skin, pinching it closed.
9. Repeat for the other prawns. The uncooked prawn rolls are now delivered to the table with a small pot, such as a fondue pot, of cooking oil, and the diners dip the prawn roll into the oil and deep fry them to their tastes before eating
(a small charcoal burner and a small wok are used in Thailand).
Serve with Thai sweet chilli or sweet plum sauce |
