| food | Food type | Main Ingredients | Take time | Serve |
| Fusion food | Salads and salads | vegetable | 20 minutes | 3 places |
ingredient
- 50 grams of frozen spinach leaves, Aro brand ((fried spinach))
- 100 grams of Savepak brand crispy flour ((fried spinach))
- 100 grams of Savepak brand crispy flour (for drying) ((fried spinach))
- ¼ teaspoon salt ((fried spinach))
- ½ teaspoon ground pepper ((fried spinach))
- Plain water ((fried spinach))
- 50 grams minced pork ((coconut milk dressing))
- 3 pieces of shrimp, split back ((coconut milk dressing))
- 15 grams of water ((coconut milk dressing))
- 30 grams of medium spicy chili paste ((coconut milk dressing))
- 20 grams of palm sugar ((coconut milk dressing))
- 15 grams fish sauce ((coconut milk dressing))
- 20 grams of lime juice ((coconut milk dressing))
- 30 grams coconut milk ((coconut milk dressing))
- 20 grams of sliced shallots ((coconut milk dressing))
- 3 grams chopped green onions ((coconut milk dressing))
- 5 small pieces of sliced chili peppers ((coconut milk dressing))
- 10 grams of celery leaves ((coconut milk dressing))
- Coriander leaves ((coconut milk dressing))
- Edible flowers ((for decoration))
Preparation
- Mix the crispy flour with water until well blended, adding a little salt and ground pepper.
- Squeeze frozen spinach leaves to remove water. Mix with dry flour, followed by a thick layer of flour water. Deep-fry in oil until golden brown. Drain and set aside.
- Stir-fry minced pork until cooked. Add split-back shrimp. When the meat is cooked, remove and set aside.
- How to make the dressing: Put water on the stove, add medium spicy chili paste, palm sugar, mix until the ingredients dissolve, then add fish sauce, lime juice, coconut milk, then turn off the heat, mix again.
- Ready to serve with sliced shallots, sliced spring onions, sliced chili, celery leaves, coriander leaves and garnish with edible flowers.
