Sprinkle them with the fried garlic and shallots and then pour the sauce over them. Just before serving, sprinkle with chopped coriander. From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and Pinyo Srisawat. ...
Sisamon Kongpan is the author of more than twenty cookbooks on Thai cuisine and contributes regularly to the cooking pages of leading magazines and newspapers. Her recipes are thus accurate and thoroughly tested. ...
Sisamon Kongpan is the author of more than twenty cookbooks on Thai cuisine and contributes regularly to the cooking pages of leading magazines and newspapers. Her recipes are thus accurate and thoroughly tested. ...
