“What is Thai food? Every country in the world has its own food profile. It reflects its culture, environment, ingenuity and values. In the case of Thailand, these words come to mind: intricacy; attention to detail; texture; color; taste; and the use of ingredients with medicinal benefits, as well as good flavor.
We not only pay attention to how a dish tastes: we are also concerned about how it looks, how it smells, and how it fits in with the rest of the meal. We think of all parts of the meal as a whole – sum rap Thai (the way Thais eat), is the term we use for the unique components that make up a characteristically Thai meal.”
Prep time: 15 Minutes Cook Time: 15 Minutes
Serves: 2-4 People Difficulty: Easy
- 4 sheets spring roll paper cut into ¼
- 400g peeled green prawn meat
- 1 garlic clove
- 1 corriander root (washed)
- large pinch white pepper and salt
- 1 egg white
- blend ingredients well and set aside
400ml white vinegar
250g white sugar
½ cup water
- Cut Tamarillo in half then simmer all ingredients slowly until Tamarillo is broken down, you may need to add more water if it is cooked too fast.
- Strain and adjust viscosity, should be a little thinner than sweet chilli sauce.
- Lay out spring roll paper and place a tbsp of mousse on half of them.
- Cover with the other halves and lightly press, does not need to be fully sealed. Fry in oil around 170 degrees Celsius turning frequently until golden.
- Drain on paper then serve with jullienne of long red chilli, shallot and black sesame. The sauce in a separate container, (shot glass looks good).