Thai
Thai - Appetizers
Tamarind Pulp Appetizer
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 200g glass noodles, soaked
- • 150g minced pork
- • 1 cup shredded cabbage
- • 1 cup grated carrot
- • 2 cloves garlic, minced
- • 1 tbsp oyster sauce
- • 12 spring roll wrappers
- • 3 tbsp tamarind pulp
- • 2 tbsp fish sauce
- • 2 tbsp palm sugar
- • 1 tsp chili flakes
- • Vegetable oil for frying
Preparation Steps
1
Phase 1
Soak the glass noodles and shred the cabbage and carrot.
2
Phase 2
Stir-fry the garlic and pork, then add the cabbage, carrot, noodles, and oyster sauce; cool slightly.
3
Phase 3
Place spoonfuls of filling on the wrappers, fold, and seal with water.
4
Phase 4
Deep-fry the spring rolls until golden brown and crisp; drain.
5
Phase 5
Simmer tamarind pulp, fish sauce, palm sugar, and chili flakes into a sticky dip.
6
Phase 6
Serve the hot spring rolls with the tamarind dipping sauce.