Sai Krok Isaan

Fermented sour pork sausages grilled until the skin pops, eaten with fresh ginger, cabbage, and bird's eye chilies.

Ingredients

• 700g large prawns
• 2 cups roti dough
• 2 tbsp sliced shallots
• 2 tsp dried shrimp
• 1/4 cup neutral vegetable oil
• a generous handful of snake beans
• a handful of fresh mint, chopped
• lime wedges, for serving
• 400ml chicken stock

Instructions

1. 1

   Prepare the rice vermicelli base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the firm tofu, cherry tomatoes, sliced shallots, and ground turmeric, mixing well so everything is evenly seasoned.

3. 3

   Heat neutral vegetable oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the rice vermicelli until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the firm tofu mixture until cooked through and lightly charred at the edges, about 15 mins.

6. 6

   Assemble by layering the rice vermicelli with the filling, a spoonful of lime wedges, and a scattering of Thai basil.

7. 7

   Add a final touch of fish sauce for extra flavor and texture.

8. 8

   Serve immediately while hot, with extra lime wedges on the side for dipping or drizzling.

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