Muh Phad Gratiam Prik Thai
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 tablespoon vegetable oil
- 500 g pork schnitzel or neck steak
- 0.5 ½ bulb garlic or 1 bulb Thai garlic
- 2 teaspoons white pepper, freshly ground
- 10 coriander root (s)
- 1 tablespoon soy sauce, light
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- some sugar
For the dip:
- 5 cloves garlic, chopped
- 5 chilli pepper (s), chopped (Prik Kee Nuu, the small bird`s eye chillies)
- 2 tablespoon lime juice
- 0.5 tablespoon ½ fish sauce
- 0.5 tablespoon ½ sugar
- some coriander green, chopped or
- 2 spring onion (s)
For the set:
- Lettuce-leaves
- Cucumber (s) - slices
Print Recipe
Pin Recipe Instructions
- Coarsely crush the peppercorns. Roughly chop the garlic and coriander roots. Put everything together in a blender and process into a paste. Possibly add a little oil so that the ingredients can mix well.
- Cut the pork first into slices, then into bite-sized pieces. Heat the oil in the wok, fry the paste in it over medium heat until it is fragrant. Add the meat and sear it well all over over a high heat, then reduce the heat a little and cook in about 5 minutes. Season with soy sauce, fish sauce, oyster sauce and sugar.
- For the dip, stir together the garlic cloves, chili peppers, lime juice, fish sauce and sugar. If you like, you can also add chopped coriander leaves. If you don`t like coriander, you can also use finely chopped spring onions.
- The meat can be served on rice (also on fried vegetable rice) and should then be served with a few lettuce leaves and cucumber slices. But it can also very well be part of a Thai menu. Because a meal with roasted, rather dry meat always belongs in such a menu. You can also replace pork with squid.
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