Fermented Rice Noodles, Shrimp and Pork Appetizer Dressed with Fried Chili Jam and Peanuts Recipe
สูตรทำขนมจีนญี่ปุ่น
 
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Khanohm jeen yee poon is an appetizer consisting of a small roll of fermented rice noodles laid on a green lettuce leaf and topped with a slice of cucumber and cooked shrimp and pork belly, dressed with sour-sweet and salty fried chili jam, sprinkled with roasted peanuts and decorated with coriander leaf and a thin julienne of fresh red chili pepper. A squeeze of fresh lime juice is applied just before eating the dish.
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Recipe type: Appetizer
Cuisine: Thai
Serves: 15
Ingredients
  • shrimp
  • pork belly
  • green leaf lettuce
  • cucumber
  • coriander leaves
  • peanuts, roasted
  • fresh long red pepper
  • fried chili jam
to make fried chili jam
  • 15 dry long chili peppers (approximately 1 cup)
  • 1 cup deep fried shallots
  • 1 cup deep fried garlic
  • 1/2 cup dry shrimp
  • 1 teaspoon salt
  • 8 tablespoons palm sugar
  • 6 tablespoons fish sauce
  • 4 tablespoons thick tamarind paste
Method
  1. Cook the pork on medium heat, add pandan leaf for fragrance.ขนมจีนญี่ปุ่น; Khanohm jeen Yee Poon
  2. Slice the pork into bite-size pieces.ขนมจีนญี่ปุ่น; Khanohm jeen Yee Poon
  3. Clean the shrimp, remove their heads, and peel and devein them before cooking until just done. Do not overcook.ขนมจีนญี่ปุ่น; Khanohm jeen Yee Poon
  4. Slice the shrimp lengthwise into thin strips.ขนมจีนญี่ปุ่น; Khanohm jeen Yee Poon
  5. Roast the peanuts, and then coarsely crush with a pestle and mortar.ขนมจีนญี่ปุ่น; Khanohm jeen Yee Poon
Making Fried Chili Jam
  1. De-seed the dry chili, cut into small pieces, rinse and let it dry.ขนมจีนญี่ปุ่น; Khanohm jeen Yee Poon
  2. Deep fry sliced shallots and sliced garlic.ขนมจีนญี่ปุ่น; Khanohm jeen Yee Poon
  3. Deep fry the dry shrimps until crisp.ขนมจีนญี่ปุ่น; Khanohm jeen Yee Poon
  4. Turn off the heat, and heat-fry the dry chilies in the residual oil.ขนมจีนญี่ปุ่น; Khanohm jeen Yee Poon
  5. Fry the chilies until they get crisp and turn dark red. Be careful not to burn them.ขนมจีนญี่ปุ่น; Khanohm jeen Yee Poon
  6. Place some salt in the mortar.ขนมจีนญี่ปุ่น; Khanohm jeen Yee Poon
  7. Add the fried dried chilies.ขนมจีนญี่ปุ่น; Khanohm jeen Yee Poon
  8. Pound the chilies.ขนมจีนญี่ปุ่น; Khanohm jeen Yee Poon
  9. Add fried dry shrimp.ขนมจีนญี่ปุ่น; Khanohm jeen Yee Poon
  10. Pound the chilies and fried dry shrimp together.ขนมจีนญี่ปุ่น; Khanohm jeen Yee Poon
  11. Add the deep fried garlic and shallots.ขนมจีนญี่ปุ่น; Khanohm jeen Yee Poon
  12. Pound everything into a smooth paste.ขนมจีนญี่ปุ่น; Khanohm jeen Yee Poon
  13. Return the paste to the wok, and fry with residual oil left from frying each of the ingredients. Season with palm sugar.ขนมจีนญี่ปุ่น; Khanohm jeen Yee Poon
  14. Season with fish sauce.ขนมจีนญี่ปุ่น; Khanohm jeen Yee Poon
  15. Season with thick tamarind paste.ขนมจีนญี่ปุ่น; Khanohm jeen Yee Poon
  16. Continue frying until the color becomes shiny. Taste and adjust flavors to sour-sweet-salty.ขนมจีนญี่ปุ่น; Khanohm jeen Yee Poon
  17. Add roasted peanuts to the fried chili jamขนมจีนญี่ปุ่น; Khanohm jeen Yee Poon
To Serve
  1. Serve. Place a roll of the rice noodles on a piece of green leaf lettuce, add a slice of cucumber, shrimp and pork, dress with the chili jam, sprinkle roasted peanuts and decorate with coriander leaf and a thin julienne of fresh red chili pepper. Squeeze some lime juice on the dish just before eating.ขนมจีนญี่ปุ่น; Khanohm jeen Yee Poon
Recipe by Thaifoodmaster at https://thaifoodmaster.com/thai_food_recipes/thai_appetizers_recipes/5030