Vel valið hráefni t.d. -kjúklingabringur -nauta fillet
(innflutt af okkur)
Við notum ekki: -MSG
-fitu af kjöti
Fyrir svona góšan mat į finum
staš, skiptir bišin žį einhverju mįli ?
ĮVALLT ER GÓŠUR BITI BIŠARINNAR
Makes approximately 18 - 24 spring rolls
Head Green Cabbage
6 oz. minced or ground Chicken (pre-cooked)
1 med. Carrot
2 med. stalks Celery
1 oz. sliced Mushrooms
1 tablespoon Oyster Sauce
1/4 teaspoon Salt
sprinkle Black Pepper
4 oz. Tempura powder mixed with water
1 package Spring Roll Skins
Begin by shredding the cabbage, carrots and celery. In a large wok over
low heat add the vegetables. Mixed several times until the cabbage
begins to soften. Add the other ingredients and toss well. When the
vegetables have become wilted, place the mixture in a strainer. Place
the stainer in a refrigerator. Allow to sit for 2 hours or until the
mixture is cool to the touch.
Begin making the spring rolls by placing 2 oz. of the stuffing on a
corner end of the spring roll skin. Fold the bottom forward and over the
top. Roll 1 full turn. Tuck the sides in, while continuing to roll
forward. Place a dab af the tempura mix on the tip of the skin. Roll
over the tempura mix to seal it closed.
To cook, pre-heat vegetable oil to 350 degrees. Place several rolls in
at a time. Fry until golden brow (2-3 min.) Serve with your favorite
BANTHAI IS FINEST THAI RESTAURANT IN ICELAND, WHAT WE GOT ?
The best Thai food year 2009, 2010, 2011 and 2012.
Top Ten of the best restaurants in Iceland. and many more...