Peel the prawns, but leave the hard tail flap. Remove the dark vein. Pound the coriander and garlic in a mortar until a paste is formed. This can also be done in a blender or food processor. Add a little oil if necessary. Add the pepper and the shrimp to the marinade, mix well and let marinate.
Soak the noodles in the hot water until soft and then drain. Remove a shrimp from the marinade and wrap with one or more noodles until the shrimp is covered in a 'sarong'. Repeat until all the shrimps have been covered. Fry in hot oil until the noodles are brown and crunchy.
Drain on a paper towel and serve with small bowls of warm plum sauce and ketchup.
This makes an attractive and unusual appetizer that will undoubtedly cause favorable comments. It's a delightful accompaniment to cocktails and conversation.
Originally from Trang in the south of Thailand, Chef Jaree studied cookery at Pranakorntai University in Bangkok before joining the famous Mandarin Oriental. When Baan Rim Pa was established in 1990, she was asked to join the small team by Khun Das (Baan Rim Pa’s Managing Director) who had also been seconded from Mandarin Oriental and has been here ever since.
Chef Jaree has always been a totally 'hands on' chef and continues to thrive in the kitchen making sure her team keep to the highest standards and quality expected of 'Royal Thai Cuisine'. She runs a very tight ship with a small team of 17 in the kitchen. In high season they can produce up to 700 dishes in one day which can be a major challenge for any team.
Baan Rim Pa continues to win many awards including Thailand Tatler Best Restaurant and HAPA (Hospitality Asia Platinum Awards) 2011-2013.
If you ask Chef Jaree why she is still at Baan Rim Pa, her reply is simple, "I work for good people and I love to cook Thai food and I love Baan Rim Pa."
For more information, please contact:
Baan Rim Pa
Tel: +66 (0)76 340789, +66 (0)76 341768