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- 1 WHOLE FISH
- 2 CLOVE GARLIC, crushed
- 1 PIECE GINGERROOT, grated
- 2 TBSP BROWN SUGAR
- 2 TBSP VINEGAR
- 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
- 3 CUPS 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 Celsius.
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