Sunday, 3 January 2010

Glass Noodle Fritters with Thai Flavours

Glass Noodles/Chinese Vermicelli/Cellophane Noodles....

Glass Noodle Fritters with Thai Flavours

150g glass noodles or rice vermicelli
2 t soy sauce
130g/1 cup corn flour
2 bird's eye chilis, finely chopped
3 tbsp coriander leaves, finely chopped
2 cloves garlic, crushed
2cm piece ginger, grated
3 tbsp shallots/scallions/spring onions, chopped
1 L carrot, grated
1 L zucchini/courgette, grated
2 eggs
1 lime, juice

Boil some water.
In a large bowl, Add noodles.
Pour over boiling water. Let cook 5 mins.
Using some kitchen scissors, Cut noodles into smaller strands. Drain.
Add all veges, Mix well.
Add soy sauce, Mix well.
Add eggs, Mix well.
Add flour, Mix well.
In a large non-stick pan heat about 5mm vegetable oil.
Spoon 1 tbsp of mix into pan.
Cook each side until golden brown.
Repeat with remaining mix.
Drain fritters on paper towels.
Serve hot with freshly squeezed lime juice.

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