ผัดไทยกุ้งสด
Ingredient
- Shrimp 12 characters (cleaning, peeling)
- Chan-line (or thin) 90 grams
- 50 grams of bean sprouts.
- Bai Kui Yeah, 2 tablespoons (cut to a length of about 1 inch).
- 6 tablespoons fish sauce.
- 6 tablespoons oyster sauce.
- 3 tbsp tamarind water (or vinegar).
- 2 tablespoons sugar.
- Radish Head 2 tbsp
- 2 tablespoons crushed peanuts.
- 2 eggs
- 1 tablespoon chili powder (if you like spicy)
- Lime 1 / 2 ball.
How to
- If the dry line. To bring water lines to normal (room temperature) for about 30 minutes.
- wok on medium heat. Add shrimp and stir until the start ripening. Hammer eggs into the pan. Turner rake to break the yolk. Add eggs cooked enough starting line, sugar, peanuts and fried Radish head start line until soft and mix all ingredients over
- Season with fish sauce, oyster sauce and tamarind water (or vinegar), add bean sprouts, head Radish and pepper (If you like spicy), fried quickly to scoop all ingredients together over a plate decorated with fresh bean sprouts, red pepper, lemon and software side dishes should be served while still hot.
ไม่มีความคิดเห็น:
แสดงความคิดเห็น