Method
Fry the chopped garlic and onion until turned yellow. Pour in the shrimp, pickled white radish and soya bean curd. Break the eggs into the pan and scramble. Add sugar, fish sauce, vinegar, tamarind juice and stir well. Pour in the noodles, stir-fry until mixed well, and spring onion, 3/4 of half a cup of bean sprouts (the remainder, clipped both ends, used for garnishing) and stir-fry until cooked. Spoon onto platter, Garnish with ground roasted peanuts, ground dry red chilli, bean sprouts, a lime wedge and the remainder of the spring onion.
Ingredients
3 cups narrow rice noodles (Sen Lek), soaked in warm water till flexible;
4 shrimps;
2 eggs;
1/3 cup soya bean curd, cut into small slivers;
1 tablespoon picked white radish (Chai-Po), chopped;
1/2 cup cooking oil;
1 teaspoon garlic, chopped;
1 teaspoon shallots or onion, chopped;
1 teaspoon ground dry red chilli or paprika;
4 tablespoons sugar;
4 tablespoons fish sauce;
2 tablespoons vinegar;
2 tablespoons tamarind juice (substituted by vinegar);
1/2 cup bean sprouts;
1/3 cup spring onions, chopped to 1 1/2 in. lengths;
1 lime. For garnishing,
2 tablespoons ground roasted peanuts.
Method
Heat a large skillet, add the oil, garlic, and pork, and saute until the pork is cooked. Add the carrots, celery, sauces, sugar and pepper. Cook for 1 minute on high heat to reduce the sauce and drain whatever liquid left from the pan. Allow the filling to cool and then add the bean sprouts. Place a wrapper as a diamond with a corner towards you and place two tablespoons in the lower portion. Fold the corner up, rolling once. Bring the sides in and brush the upper portion of the wrapper with egg yolk. Roll the wrapper up, sealing the entire spring roll. Repeat with the rest of the wrappers. Heat the oil to 350 F (180 C) and deep-fry the spring rolls until golden brown. Serve with sweet and sour sauce.
Ingredients
2 tablespoons oil; 1 teaspoon minced garlic; 8 oz. (250 g.) minced pork; 2 cups grated carrots; 2 cups chopped celery; 1/4 cup (2 fl.oz./60 ml.) fish sauce (Nam Pla); 1 tablespoon Maggi seasoning; 2 tablespoons sugar, 1/8 teaspoon white pepper; 1 cup bean sprouts; 20 spring roll wrappers; 2 egg yolks, beaten; 3 cups (24 fl.oz./750 ml.) oil for deep flying.
Sweet and Sour Sauce
(Spring Roll Sauce)
Method
Combine all ingredients in a pot and boil over medium heat. Simmer for 20 minutes, stir and remove from heat when done.
Ingredients
5 tablespoons sugar; 4 tablespoons orange juice; 2 tablespoons vinegar; 1 cup water; 1/2 tablespoon salt; 1/2 tablespoon red spur chilli, finely chopped; 2 tablespoons picked garlic, finely chopped.
Method
Roast the beef until done, or as preferred and cut into small thin slices. Blend together the chopped garlic, 2 chopped coriander leaves, sugar, fish sauce, lime juice, salt and ground black pepper until smooth. Add the beef and stir for a further minute. Remove the beef and serve on a plate, then sprinkle the chillies on top and garnish with the remaining coriander leaves the spring onions and mint leaves. Make 4-6 servings.
Ingredients
450 g. prime beef tenderloin; 2 garlic cloves; 6 fresh coriander leaves; 1/4 cup sugar; 2 teaspoons fish sauce; 2 teaspoons fresh lime juice; freshly ground black pepper; 2 spring onions, thinly sliced; 6 fresh red chillies, thinly sliced; mint leaves; assorted vegetables.
