Feather back ball fry with green rice

flakes
Ingredients
From the Grain Kitchen

 1 egg white
 ½ cup potato starch
 2 pinch of salt and pepper.
 50g of young green rice flake
 1 ts fish sauce
 300 – 350 ml vegetable oil, for deep frying
 1 ts of sugar.
From the Marketplace Pantry
 ½ asian shallot
 80g of featherback fish, fillet, cut in small pieces
 Julienned chilli for garnish.
 ½ tomato.

Directions
 Chop and mince the asian shallot out.
 In a mortal, add the fish, Asian shallot, sugar, pepper and salt then
pound it out well, put in 1 ts fish sauce. Use the tablespoon, stir
them around, until the fish is quite thick and little bit hard.
 Use your hand shape them into triangle then set them aside.
 Cover the fish with potato starch, roll them in the egg white and
cover them with the green rice flakes.
  Fill a saucepan with vegetable oil and heat to 170 degree Celsius,
or until bubbles from around your wooden chopstick.
 Fry the fish for 3 minutes or the coating is crispy.
 Remove and place on kitchen paper to drain excess oil.
 Place the prawns on the plates then garnish with chilli and tomato.

Fry salt & chilli squid

Ingredients
 150g squid, washed, cut into bite-size pieces.
 1 red bird’s eye chilli
 ½ ts sea salt
 1 ts cinnamon
Lemon sauce

 2 tbs lemon juice

 ½ ts sea salt
 1 ts ground white pepper

Directions
 Marinate the squid with cinnamon
 in a mortal, add chilli and pound it out like a paste then mix in the
salt until it well combined.
 Add the squid in the mortal, mix everything.
 Put 1 tbs of oil to the small sauce pan on the medium heat, fry the
squid for 3 minutes or squid turn golden brown.
 Put the lemonsauce ingredients in a dipping bowl and mix well.
  Serve with lemon sauce.

Cinnamon Prawns & green mango rice

paper rolls
Ingredients
 2 tbsp vegetable oil
 3 medium green king prawns, unpeeled
 3 cooked thin thread vermicelli noodles
 ½ ts fish sauce
 3 sheets rice paper
 20g green mango, peeled and julienne
 20g green banana, halved and thinly sliced lengthways
 ½ Lebanese cucumber, halved and thinly sliced lengthways
 2 lettuce leaves, torn in half
 1 tbsp crushed roasted peanuts
 2 pinch of cinnamon
 nuoc mam cham dipping fish sauce

Directions
 Marinate the prawn with 2 pinch of cinnamon .
 Add 1 tbs of oil and the garlic in the black clay pot, stir them until
it fragrant, then cook the prawn for 1 min or until it red on both
side, get it out then set it aside.
 Rehydrate your rice paper in warm water then add noodles, an
unpeeled prawn, green mango, green banana, cucumber and
lettuce. Roll from the bottom up, folding the sides in to form a
tight roll.
 Repeat this process for 3 rolls, then serve with dipping sauce.
Green mango and dried anchovy salad
Ingredients
 40g green mangoes, peeled and julienned
 25 gsmall dried anchovies, washed and drained
 ½ long red chili, seeds taken out and julienne
 2 perilla leaves
 7 mint leaves
 5 Vietnamese mint
 3 Asian basil leaves
 150 mil vegetable oil for deep frying
 1 tbsp crushed roasted peanuts
 1 tbsp fried red Asian shallots
 1 tsp fried garlic chips
 nuoc mam cham dipping fish sauce
Directions
 In a deep fry pan or wok, heat the oil to 180 degrees Celsius.
 Deep fry the anchovies in two separate batches for 3 minutes or
until brown and crisp.
 Remove the anchovies and place on absorbent kitchen paper.
 Stack all the leaves on top of each other, roll them up and thin
sliced them out.
 n a mixing bowl combine green mango, herbs, chilli, fried shallots,
fried garlic, crisp anchovies and 3 tablespoons of nuoc mam cham
dipping fish sauce. Toss well, transfer to a plate or shallow bowl
and garnish with crushed peanuts
 Transfer them to the plate and garnish with julienned chilli.