Thai salad with chicken, shrimp and pineapple
INGREDIENTS 400 g boiled chicken 200 g boiled shrimp 0.5 fresh pineapple 1 head of lettuce 1 onion 2 branches of parsley and mint 1 lemon 2 tbsp vegetable oil…

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Thai soup "Tom Yam"
Real Thai Tom Yam Soup! Fragrant spicy dish for lovers of Thai cuisine! Thai soup "Tom Yam" INGREDIENTS shrimp 5 pcs. tomato 1 pc. champignons 4 pcs.green onion 1 bunch…

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Beef Rendang
This indonesian and malay dish is most aboriginal called festive. Beef, coconut milk and lots of spices are stewed together, sometimes a few hours, after which the rendang is served…

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Rice flour crusted fish

Those who have been to Vietnam know that food sellers are literally at every step in the cities there. This very food is spread out in large and at the same time mobile constructions, which are vaguely reminiscent of military field kitchens. What is there not only! Fish, chicken, meat, seafood, dozens of sauces, fresh finely chopped vegetables and herbs … and, of course, rice. In a few seconds you will be prepared any combination of the above. We liked this fish in a crisp most of all.Rice flour crusted fish
INGREDIENTS
600 g fillet of white sea fish on the skin
100 g rice flour
small handful of cilantro leaves
a small handful of mint leaves
deep-frying vegetable oil
For glaze:
4 cm fresh ginger root
2 red hot chili peppers
90 g sugar
90 g rice or white wine sauce
40 g Vietnamese fish sauce
STEP-BY-STEP COOKING RECIPE
Step 1
To glaze, ginger grate on a fine grater. Chili peppers cut in half, remove the seeds. Cut the pulp into thin half rings. Place ginger, chili, sugar, vinegar and fish sauce in a saucepan. Place on medium heat, bring to a boil and cook for 4 minutes. Remove from heat and set aside.
Step 2
Cut the fish into small pieces. Pour half the rice flour onto a flat dish and roll the fish pieces in it. let stand for 2 minutes, then roll again in the remaining rice flour.
Step 3
Pour the vegetable oil into the pan with a layer of about 1.5 cm and heat over high heat. Fry the fish in portions, spreading it with the skin down and using a slotted spoon to prevent it from floating, 1.5-2 minutes. Turn over and cook for another 30 seconds. Put the finished pieces on paper towels.
Step 4
Put the fish on a dish, pour ginger glaze and sprinkle with herbs. Serve immediately.

Thai soup "Burning Sun"
INGREDIENTS Chicken broth (from breasts) - 1 liter Half lime juice Shallots - 1 pcs. Lemon grass - 20 g Curry - 1 tsp Zira - 0.5 tsp Chili pepper…

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Warm Eggplant Salad
INGREDIENTS 100 g peeled eggplant 40 g of corn starch 10 g of water 3 sprigs of cilantro 30 g pickled lychee 70 g salad dressing deep-frying vegetable oil For…

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Thai Sweet Chili Sauce
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