NoOTa
26-10-2005, 03:31 PM
<TABLE width=550><TBODY><TR vAlign=bottom><TD align=right colSpan=4><TABLE width=550><TBODY><TR><TD width=133>http://www.mcdang.com/eng/Thaicuisine/Pic/th6_4.jpg</TD><TD width=260>Thai Prawn Salad (PHLA KUNG)
</TD><TD width=133>http://www.mcdang.com/eng/Thaicuisine/Pic/th6_3.jpg
</TD></TR></TBODY></TABLE></TD></TR><TR vAlign=bottom><TD align=left colSpan=3>INGREDIENTS : </TD><TD vAlign=center align=right width=205 colSpan=-6 rowSpan=14>http://www.mcdang.com/eng/Thaicuisine/Pic/th6.jpg </TD></TR><TR vAlign=bottom><TD align=left width=238> Prawns </TD><TD align=middle width=38 colSpan=-6>1</TD><TD align=middle width=41 colSpan=-6>lb.</TD></TR><TR vAlign=bottom><TD align=left width=238> Fresh lemon grass, sliced thin</TD><TD align=middle width=38 colSpan=-6>1/2</TD><TD align=middle width=41 colSpan=-6>cup</TD></TR><TR vAlign=bottom><TD align=left width=238> Shallots, thinly sliced</TD><TD align=middle width=38 colSpan=-6>1/4</TD><TD align=middle width=41 colSpan=-6>cup</TD></TR><TR vAlign=bottom><TD align=left width=238> Young ginger, julienne</TD><TD align=middle width=38 colSpan=-6>1/4</TD><TD align=middle width=41 colSpan=-6>cup</TD></TR><TR vAlign=bottom><TD align=left width=238> Kaffir lime leaves, sliced very thin</TD><TD align=middle width=38 colSpan=-6>4 - 5</TD><TD align=middle width=41 colSpan=-6>leaves</TD></TR><TR vAlign=bottom><TD align=left width=238> (4 servings)</TD><TD align=middle width=38 colSpan=-6> </TD><TD align=middle width=41 colSpan=-6> </TD></TR><TR vAlign=bottom><TD align=left width=238> </TD><TD align=middle width=38 colSpan=-6> </TD><TD align=middle width=41 colSpan=-6> </TD></TR><TR vAlign=bottom><TD align=left width=238>DRESSING :</TD><TD align=middle width=38 colSpan=-6> </TD><TD align=middle width=41 colSpan=-6> </TD></TR><TR vAlign=bottom><TD align=left width=238> Lime juice</TD><TD align=middle width=38 colSpan=-6>3</TD><TD align=middle width=41 colSpan=-6>tbsp.</TD></TR><TR vAlign=bottom><TD align=left width=238> Fish sauce </TD><TD align=middle width=38 colSpan=-6>4</TD><TD align=middle width=41 colSpan=-6>tbsp.</TD></TR><TR vAlign=bottom><TD align=left width=238> Sugar</TD><TD align=middle width=38 colSpan=-6>2</TD><TD align=middle width=41 colSpan=-6>tsp.</TD></TR><TR vAlign=bottom><TD align=left width=238> Fresh spur chili peppers,</TD><TD align=middle width=38 colSpan=-6> </TD><TD align=middle width=41 colSpan=-6> </TD></TR><TR vAlign=bottom><TD align=left width=238> thinly sliced</TD><TD align=middle width=38 colSpan=-6>6</TD><TD align=middle width=41 colSpan=-6> </TD></TR><TR vAlign=bottom><TD align=left width=238> </TD><TD align=middle width=38 colSpan=-6> </TD><TD align=middle width=41 colSpan=-6> </TD><TD align=right width=205 colSpan=-6> </TD></TR><TR vAlign=bottom align=left><TD width=238>GARNISHES : </TD><TD width=38 colSpan=-6> </TD><TD width=41 colSpan=-6> </TD><TD width=205 colSpan=-6> </TD></TR><TR vAlign=bottom align=left><TD colSpan=4> Lettuce</TD></TR><TR vAlign=bottom align=left><TD colSpan=4> Mint Leaves </TD></TR><TR vAlign=bottom align=left><TD colSpan=4 height=100><TABLE width=550><TBODY><TR><TD width=214 rowSpan=2>http://www.mcdang.com/eng/Thaicuisine/Pic/th6_1.jpg</TD><TD width=324> 1. Peel the prawns and clean well. Blanch the prawns in boiling water until just done and soak them in cold water to stop them from over cooking, drain and put aside.
</TD></TR><TR><TD width=324> 2. Toss the prawns and salad ingredients with the dressing. Mix all the herbs well and spoon this salad onto a platter lined with fresh lettuce leaves. Decorate the dish with fresh mint leaves.
</TD></TR></TBODY></TABLE></TD></TR><TR vAlign=bottom align=left><TD colSpan=4>Tips.-</TD></TR><TR vAlign=bottom align=left><TD colSpan=4> This dish has many variations and is very popular with drinkers in Thailand because its spiciness goes well with either beer or whisky.
</TD></TR></TBODY></TABLE>
ที่มา : mcdang.com
</TD><TD width=133>http://www.mcdang.com/eng/Thaicuisine/Pic/th6_3.jpg
</TD></TR></TBODY></TABLE></TD></TR><TR vAlign=bottom><TD align=left colSpan=3>INGREDIENTS : </TD><TD vAlign=center align=right width=205 colSpan=-6 rowSpan=14>http://www.mcdang.com/eng/Thaicuisine/Pic/th6.jpg </TD></TR><TR vAlign=bottom><TD align=left width=238> Prawns </TD><TD align=middle width=38 colSpan=-6>1</TD><TD align=middle width=41 colSpan=-6>lb.</TD></TR><TR vAlign=bottom><TD align=left width=238> Fresh lemon grass, sliced thin</TD><TD align=middle width=38 colSpan=-6>1/2</TD><TD align=middle width=41 colSpan=-6>cup</TD></TR><TR vAlign=bottom><TD align=left width=238> Shallots, thinly sliced</TD><TD align=middle width=38 colSpan=-6>1/4</TD><TD align=middle width=41 colSpan=-6>cup</TD></TR><TR vAlign=bottom><TD align=left width=238> Young ginger, julienne</TD><TD align=middle width=38 colSpan=-6>1/4</TD><TD align=middle width=41 colSpan=-6>cup</TD></TR><TR vAlign=bottom><TD align=left width=238> Kaffir lime leaves, sliced very thin</TD><TD align=middle width=38 colSpan=-6>4 - 5</TD><TD align=middle width=41 colSpan=-6>leaves</TD></TR><TR vAlign=bottom><TD align=left width=238> (4 servings)</TD><TD align=middle width=38 colSpan=-6> </TD><TD align=middle width=41 colSpan=-6> </TD></TR><TR vAlign=bottom><TD align=left width=238> </TD><TD align=middle width=38 colSpan=-6> </TD><TD align=middle width=41 colSpan=-6> </TD></TR><TR vAlign=bottom><TD align=left width=238>DRESSING :</TD><TD align=middle width=38 colSpan=-6> </TD><TD align=middle width=41 colSpan=-6> </TD></TR><TR vAlign=bottom><TD align=left width=238> Lime juice</TD><TD align=middle width=38 colSpan=-6>3</TD><TD align=middle width=41 colSpan=-6>tbsp.</TD></TR><TR vAlign=bottom><TD align=left width=238> Fish sauce </TD><TD align=middle width=38 colSpan=-6>4</TD><TD align=middle width=41 colSpan=-6>tbsp.</TD></TR><TR vAlign=bottom><TD align=left width=238> Sugar</TD><TD align=middle width=38 colSpan=-6>2</TD><TD align=middle width=41 colSpan=-6>tsp.</TD></TR><TR vAlign=bottom><TD align=left width=238> Fresh spur chili peppers,</TD><TD align=middle width=38 colSpan=-6> </TD><TD align=middle width=41 colSpan=-6> </TD></TR><TR vAlign=bottom><TD align=left width=238> thinly sliced</TD><TD align=middle width=38 colSpan=-6>6</TD><TD align=middle width=41 colSpan=-6> </TD></TR><TR vAlign=bottom><TD align=left width=238> </TD><TD align=middle width=38 colSpan=-6> </TD><TD align=middle width=41 colSpan=-6> </TD><TD align=right width=205 colSpan=-6> </TD></TR><TR vAlign=bottom align=left><TD width=238>GARNISHES : </TD><TD width=38 colSpan=-6> </TD><TD width=41 colSpan=-6> </TD><TD width=205 colSpan=-6> </TD></TR><TR vAlign=bottom align=left><TD colSpan=4> Lettuce</TD></TR><TR vAlign=bottom align=left><TD colSpan=4> Mint Leaves </TD></TR><TR vAlign=bottom align=left><TD colSpan=4 height=100><TABLE width=550><TBODY><TR><TD width=214 rowSpan=2>http://www.mcdang.com/eng/Thaicuisine/Pic/th6_1.jpg</TD><TD width=324> 1. Peel the prawns and clean well. Blanch the prawns in boiling water until just done and soak them in cold water to stop them from over cooking, drain and put aside.
</TD></TR><TR><TD width=324> 2. Toss the prawns and salad ingredients with the dressing. Mix all the herbs well and spoon this salad onto a platter lined with fresh lettuce leaves. Decorate the dish with fresh mint leaves.
</TD></TR></TBODY></TABLE></TD></TR><TR vAlign=bottom align=left><TD colSpan=4>Tips.-</TD></TR><TR vAlign=bottom align=left><TD colSpan=4> This dish has many variations and is very popular with drinkers in Thailand because its spiciness goes well with either beer or whisky.
</TD></TR></TBODY></TABLE>
ที่มา : mcdang.com