Rice Paper Roll (Mieng Kway Teow)

Rice Paper Roll (Mieng Kway Teow) (Serve 15)

Mieng kway Teow(เมี่ยงก๋วยเตี๋ยว) is combination of Vietnamese food and Thai food. It isrich of vegetable as main ingredient which I would recommend one of a healthy menufor you to try.

Ingredients

300g Minced Pork

15 prawns, de-vein and boil prawns and cut in half

2tbsp oyster sauce

1tbsp Light Soy Sauce

1/2 cup shiitake mushroom, Soak in warm water andfinely diced.

15-20 pieces Rice Paper

1tsp ground pepper

2 cloves garlic, peeled and finely chopped.

2tbsp Cooking Oil

2tbsp coriander leaves, chopped

2tbsp sweet basil leaves, chopped

3-4 iceberg lettuce leaves, Cut into short length

1 carrot, finely shredded

*note: vegetable can change as your desire

Sauce Ingredient

1 ½ cups.Palm sugar

¾ cups Tamarind juice

2tbsp soy sauce

1 red eye bird chilli, shredded

½ cup water
Direction

Combine pork, ground pepper and garlic together and mixwell.

Heat oil in a wok. Put pork mixture, Mushroom and StirFry until mixture is cooked. Add oyster sauce, Light Soy Sauce and fry foranother 2-3 minutes.

To make rice paper roll, soak in warm water about 20 seconds then drain well.Place on a board. Lay a small amount ofcooked pork mixture, coriander leaves, sweet basil leave and carrot on a rice paper.

Roll the bottom of the wrapper over the filling and place a prawn on top.Put over the lettuce leave and roll up firmly. Repeat this process untilyou have 15 rolls.

Sauce
Combine all sauce ingredient together in a sauce pan. Stir over medium heat for5 minutes. Remove from heat. Let itsit for 5-10 minutes until cool. Add chilli then serve.

Posted in: Appetizers Menus, Asian cuisines