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สูตรบัวทอด สไตล์ภูเก็ต

by ChaYen

(Phuket style crispy betel leaves)
Serve 3 : Preparation time 30 Mins Cooking time 15 Mins

100 g Rice flour
2 tsp Turmeric powder
2 tbsp Red curry paste
1 tbsp Fish sauce
50 ml Cold water
100 ml Clarified lime paste liquid (see below)
5 g Kaffir lime leaves, thin sliced
100 g Betel leaves
200 g Halves cut fresh prawn
Vegetable oil, for deep fry

Cooking method:

  1. Combine rice flour, turmeric powder and red curry paste in a large bowl. Add fish sauce and water then knead the mixture. Add the clarified lime paste liquid and mix through. Stir in kaffir lime leaves.
  2. Preheat vegetable oil in a wok with medium high heat. Dip each betel leaf in batter and lie in heated oil. Place half prawn on betel leaf. Deep fry until golden brown and crispy on both sides.
    3 Drain on paper towel. Serve with crushed roasted peanut and sweet chili sauce.

Lime paste is available from Thai food stores. Add 2 litre of water 100gm of lime paste, let it stand till pink precipitate settles, then use clear liquid only. This helps keep the battered betel leaf crispy.

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