Vietnamese Lotus Stem Salad with KANI KANI (Goi Ngo Sen)

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1 pcs of “HIPPO” Original Recipe Frozen Dough
1/2 cup of KANI KANI
3 cups of lotus stem (sliced diagonally)
4 pcs of boiled prawns
1/4 cup of sliced grilled pork
3 heads of shallots (thinly sliced)
3 tbsp of chopped carrot
1/4 cup of peppermint
2tbsp of fried peanuts
3cups of vegetable oil for deep frying

1. Fry “HIPO” Original Recipe Frozen Dough over medium heat;
fold into basket shape using a ladle, until golden brown,
Scoop out and drain.
2. Place lotus stem, KANI KANI, boiled prawns, grilled pork,
shallots, carrots on the fried “HIPPO” Original Recipe Frozen Dough,
pour the spicy dipping sauce, sprinkle with peppermint and peanuts.

Ingredients for Spicy Dipping Sauce
3 tbsp of fish sauce
1 tbsp of ground garlic
3 tbsp of sugar
1 tbsp of vinegar
1 tbsp of lime juice
1 tbsp of minced red chilies

Mix and heat fish sauce, sugar and vinegar until sugar dissolved.
Once boiled, and garlic and chilles. Simmer, then add lime juice and stir well.

source : อ.อมราภรณ์ วงษ์ฝัก และ Chef Water Lee

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