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 SAM
ROD
typifies Thai cooking combining 3
flavours - sweet, sour and hot, yet allowing each to remain distinct and seperate. It can
be made with other deep fried seafood, meat or poultry.
INGREDIENTS:
| Dried goat pepper |
1.63% |
| Chilli |
0.81% |
| Fish sauce |
4.79% |
| Iodized table salt |
0.71% |
| Crushed garlic |
6.84% |
| Boiled water |
15.50% |
| White sugar |
9.15% |
| Distilled vinegar |
16.09% |
| Palm sugar |
39.68% |
| Soybean sauce |
4.80% |
PREPARATION:
Fill a frying pan large enough to hold the fish with oil for deep frying. Heat
the oil until a light haze appears. Fry the fish until the skin is crisp and golden on
both sides. Arrange the lettuce on a serving dish. When the fish is cooked, remove from
the pan and place on the bed of lettuce. Pour the sam rod sauce
over the serve.
SERVES: 4
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Other packaging and sizes are available
i.e., retort touches |
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TM