Poh Pieh Tod (Crispy Fried Spring Rolls)

Poh Pieh Tod





This is almostly served at Chinese Dim Sum Buffets, the secret of Poh Pieh Tod is the stuffing mixture, which
should not contain even the slightestt drop of water if you wish to keep the wrappers from breaking. Fry with
medium heat.The pan should contain enogh oil to allow it float. Keep on turning it over while cooking to ensure an even colout.Serve with nam buay ( sweet and sour dip).This is a one of popular menu items.

Ingredients
  • Chicken meat                                   200 g.
  • Crab meat                                          50 g.
  • Chinese mushrooms, chopped               5
  • Beansprouts                                       50 g.
  • Glass noodles                                     50 g.
  • Vegetable Oil                                   500 g.
  • Garlic Cloves                                       2
  • White soy sauce                                   3 tbs.
  • Sugar                                                   2 tbs
  • Spring roll pastry                               16 sheets
  • Egg Yolk                                             1
  • Sweet plum sauce                           100 g.
Preparation

  - Soak glass noodles in cold water for approximately 15 minutes.
  - Fry crab  meat,bean sprouts,soaked glass noodles,garlic and mushrooms in a wok.
  - Season with soy sauce and sugar,remove and allow to cool.
  - Fill spring roll sheets and close edges with egg yolk.
  - Deep fry in oil until golden brown,then serve with sweet plum sauce.

Tip

Fry the spring rolls at the very last minute to obtain crispy  spring rolls. Serve immediately.

                                              Delicious !

Comments

Post a Comment

Popular posts from this blog

Tod Man Goong

Image
Deep Fried Prawn Patties Tod Mun Goong is usually prepared as a starter or snack, as the patties are small in size and convenient to eat. While Thod Mun Goong is not very hot, it is really delicious, making it a huge favourite. It can be obtained from street stalls and five star restaurants alike. Besides being made of prawn, Tod Mun can also be made from fish (Tod Mun Pla) or banana flower bud (Tod Mun Hua Plee). TIP Serve this dish immediately after frying. The pork fat will ensure a moist and tasty patty. INGREDIENTS (4 persons) 400 g.     prawn meat, minced 100 g.     hard pork fat, minced 10 g.       salt 50 g.       breadcrumbs 200 g.     cooking oil 100 g.     white vinegar 50 g.       sugar 3             shallots 1  ...
Read more

Gaeng Jued Woon Sen

Image
Glass Noodle Soup with Minced Pork Gaeng Jued is a clear soup which is soothing for the throat. Normally,however, the Thai version of Gaeng Jued is a mixture of different fods, and is not really a clear soup at all. Woon sem or glass noodle is made from soya bean. The dish is suitable for weight watchers as it contains no fat at all TIP    Cut the glass noodles in small pieces after soaking, which will make them easier to eat. INGREDIGENTS (4 persons) 50 g.       glass noodles, soaked 15 minutes in cold water 1 l.          chicke stock (standard recipe) 1 l.          white soy sauce 150 g.     pork, minced 1 tbs.      fish sauce 1/2 tbs.   sugar 5            Chinese mushrooms, soaked 2 hours and sliced 1    ...
Read more

Gai Phad Med mamuang

Image
Fried Chicken with Cashew Nuts Gai Phad Med Mamuang, whose flavour comes entirely from the roasted cashew nuts, is a favourite among both Thais and foreigners. The texture is a little on the soft side, while the smell comes from the chicken, which is fried until they turn golden. While adding chicken, turn the heat up to maximum. Grandmother's secret recipe includes the addition of boiled chicken soup while frying, which is makes it sweet and frarant. TIP If you do not have cashew nuts on hand, use whole unsalted almonds or peanuts instead. INGREDIENTS 600 g.     chicken breast, diced 3 tbs.      cooking oil 120 g.     cashew nuts, deep fried 1             onion, diced 6             dried chillies, deep fried and cut 3           ...
Read more