How to make a beggar leaf fry

This is how to make a betel leaf fry. Thai menu, rich curry aroma, soft outer frame in, easy to eat, enjoy.

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📝 Ingredients:

Grated larch fish meat (or other fish such as tilapia / catfish peeling leather) 300 grams

2 tablespoons red curry peppers

1 chicken egg

½ cup shredded lentils

½ cup alley-sliced civet leaves

1 tablespoon fish sauce

½ tablespoon beep sugar

1 tablespoon cornstarch (optional)

Oil for frying

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👨‍🍳 How to do it:

1. Tough the fish with a mortar or with a blender (add a little cold water to make the meat sticky)

2. Mix the red curry peppers into the fish. Massage them well until they are smooth.

3. Insert chicken egg, fish sauce, peep sugar, corn starch, massage to make the mixture sticky.

4. Put vertebra and cobbler leaves in the alley. Gently mix all over.

5.Molding into thin round plates. Prepare to fry.

6.Set the pan. Heat the oil. Use a central light. Fry it down, fry it until yellow, crisp on both sides.

7.Scoop up the oil flakes. Ready to serve with Ajad dipping sauce (cucumber, chili, orange juice, sugar, fish sauce).

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🍽️ Tip:

Put a little cold water during the massage, helping to keep the meat sticky.

Use slightly old cobbler leaves, will be fragrant and not sticky.

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