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- 1 WHOLE FISH
-
2 CLOVE GARLIC, crushed
-
1 PIECE GINGERROOT, grated
-
2 TBSP BROWN SUGAR
-
2 TBSP VINEGAR
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2 TBSP FISH SAUCE
-
1 TOMATO, chopped
-
2 CARROTS, chopped
-
1 SWEET PEPPER, chopped
-
1/2 TSP CHILI POWDER
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- 300 GRAM PRAWNS, cooked and shelled
- 7.5 DECILITER MILK
- 4 EGGS
- 250 GRAM FLOUR
- 100 GRAM BUTTER
- 1 TBSP ANIS SEED
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Fry garlic, ginger and
chili powder for three minutes. Add sugar, vinegar and fish sauce, heat for
2 minutes. Add the rest of the ingredients (except the fish) and half a cup
of water, and cook for 15 minutes. Clean the fish and cut 4 deep slits on each
sides, fill those with the sauce. Grill the fish on both sides for
approximately 10 minutes.
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Bake 4 pancakes from 200
gram flour, 2 eggs and 5 deciliter milk. Split the remaining 2 eggs, beat the
whites until fluffy. Melt 50 gram butter, dissolve the remaining 50 gram
flour, simmer a few minutes. Add the rest of the milk, heat until thick sauce.
Stir in the egg yolks and the prawns, and salt and pepper. Stir in the egg
whites carefully. Divide over the pancakes, and close the pancakes like
envelopes. Put them in an oven dish. Melt the rest of the butter, poor over
the pancakes and sprinkle with anis seed. Bake 20 minutes in the oven at 180
degrees.
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