THAI ORIGINAL is the brand of Modern Thai Food

Crispy Seafoods
and Thai Original Sweet Chilli Sauce with Garlic

This is a quick and simple starter. The seafood is covered with a light, golden brown batter. To achieve this, completely cover the seafood with the flour, as described.





Serves 4

8 raw tiger prawns, de-vein and remove the black line
250 g (8 oz) cod or haddock cut into bite size pieces
150 g (5 oz) small squid, cut into rings but leave tentacles whole
8 small scallops, cleaned
3-4 tbsps self-raising flour for coating
sunflower oil for deep-frying

(Batter)
110 g (4 oz) self-raising flour
¼ tsp salt
¼ tsp ground white pepper
1 egg yolk, beaten
250 ml (8 fl oz) iced water
a jar of Thai Original Sweet Chilli Sauce with Garlic flavour
1. Clean and dry all the seafood on kitchen paper. Put the flour on a plate and coat all the seafood one by one.

2. Heat the oil in a wok or deep frying pan over a medium heat. When the oil appears hot enough to deep fry, drop a little of batter into it. If it sizzles immediately, the oil is ready.

3. Mix flour, salt and pepper together in a bowl. Add the egg yolk and iced water and beat lightly with a fork just enough to combine the ingredients. Do not worry if the batter is slightly lumpy. Dip the prawns one at a time into the batter and gently lower into the hot oil. Deep-fry for 2-3 minutes or until golden. Remove and drain on the kitchen paper. Deep-fry fish, squid and scallops in the same way for 1½ minutes or until crispy and golden and serve with the Thai Original Sweet Chilli Sauce.

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