Bai Toey is Thai for Pandan leaf , a sweet smelling leaf used for flavouring different sweet snacks or desserts. Bai Toey has many use for the Thai Kitchen, this time for the delicious Gung Ho Bai Toey or River Shrimp Wrapped in Pandan Leaf by Kinnaree

Ingredients

  • Oyster Sauce – 50g
  • Sriracha Chili Sauce – 50g
  • Maggie Sauce – 25g
  • Chinese Liquor – 50g
  • Sesame Oil – 50g
  • Milk – 100g
  • Kikoman – 25g
  • Granulated Sugar – 50g
  • Wheat Flour – 50g
  • White Sesame Seed – 25g
  • Seasoning Powder – 1tsp
  • Salt – 1tsp
  • Oil – 100g
  • Coriander Root, Garlic, Pepper – 80g (mixed)
  • River Prawns
  • Pandan Leaves

Directions

  • Peel River Prawns except the head
  • Mix all ingredients (excluding River Prawns and Pandan Leaf)
  • Marinade the Prawn for 1 hour with the mix
  • Prepare the Pandan Leaf and wrap the marinated prawn
  • Steam wrapped prawns for about 10 minutes
  • After steaming, deep fry in hot oil for a few minutes

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