Ingredients:
- 500 g of fillet of snapper
- 4 sachets of chilli cook ABC
- 1 tablespoon lemon juice
- 2 stalks lemongrass, thinly sliced
- 3 pieces of red pepper, cut into matchsticks
- 1 tbsp chopped coriander leaves
- ½ teaspoon of pepper powder
- 1 teaspoon of fine salt
- 3 tablespoons cooking oil
How to Make Spicy Thai-Style snapper
- Clean the snapper fillet of thorns and the skin, cut into pieces.
- Season to taste pepper and salt. Let soak for 10 minutes.
- Heat oil in a frying pan, fried snapper fish fillets until golden brown. Lift.
- Heat 3 tablespoons cooking oil, saute the red pepper, lemongrass and chili cook ABC. Enter a snapper fillet fried and lime leaves.
- Stir occasionally to allow the flavors to infuse.
- Shortly before he was appointed, add the chopped cilantro and lime juice. Lift.
- Pour into serving dish. Serve warm.
- Makes 4 portions
Tips When Make Spicy Thai-Style snapper
- Meat snapper fillets can be replaced with carp or gindara.
Ingredients:
- 100 g of glass noodles
- 300 g of chicken meat
- 150 g of mengkal mango, cut into matchsticks
- 4 lettuce leaves, chopped
- 100 g tomatoes, diced
- 1 leek, thinly sliced
Special Sauce for Thai Chicken Lettuce
- 6 spring onions, finely sliced
- 2 cm ginger, grated
- 2 tablespoons fish sauce
- 3 stalks lemongrass, white part, thinly sliced
- 3 teaspoons of Royco chicken taste, dissolve with 3 tablespoons water
- 2 teaspoons of
- ½ teaspoon of fine salt
Directions How to Make Thai Chicken Lettuce
- Brewed cooked glass noodles with cold water until soft. Remove and drain.
- Cut chicken into thin. Fry until dry. Lift. Set aside.
- Sauce: Mix a solution of Royco chicken flavor with grated ginger, onion, lemongrass, fish sauce, sugar and salt, mix well.
- Mix the glass noodles, chicken, mango mengkal, tomatoes, scallions. Leaf lettuce and sauce, stir well. Chill in refrigerator.
- Pour the salad into a serving dish. Serve immediately.
- Makes 4 portions
Tips on make Thai Chicken Lettuce
- Vegetables and glass noodles should be cooled first before mixed with the sauce.
- Serve as soon as the sauce is mixed with salad ingredients and vegetables so that no water remains fresh.
