The Andara Resort and Yachts of Phuket, Thailand are an upscale luxury experience in every sense of the word. Chef Supreeda of SILK leads the culinary team. They are so creative and Chef Supreeda is a talented and skilled chef with a large following. She shared her recipe for Goong Sarong.
Goong Sarong
Goong Sarong
Phuket-Noodle Wrapped Prawns Served with a Mango Sauce
1 pack Phuket Noodles
4 Prawns
¼ teaspoon root coriander (a little less than full)
1/16th teaspoon or 2 heavy dashes of soy sauce
5 ounces oil
1 Golden Cup*
3 teaspoons mango sauce
Method:
Pass Phuket noodle with running water and keep 2 minutes until soft.
Marinate prawns with soy sauce and root coriander chop.
Wrapped prawns with noodles.
Heat the oil in the frying pan at the medium temperature and deep fried until become golden.
Serve in golden cut and garnish with a few coriander and red chili.
Tip: MDH—You could purchase noodle cups or rice cups in an Asian food market or cook a packet of ramkin noodles (substitute for Phuket Noodles). Turn muffin tin upside down and spray the with non-stick spray, press cooked noodles around bottom and edges and bake at 350 until light brown and crispy. You could substitute rice for a rice basket.
Maralyn’s Mango Sauce
Ingredients:
2lbs of ripe mangoes
1small onion, finely chopped
1 tablespoon vegetable oil
1 sweet red pepper, finely chopped
2 tablespooons to1/4 cup white vinegar
Salt
A little sugar if needed
Method:
Cut the mango into halves and remove stone. Scoop out the flesh and place into a blender or food processor.
Sauté onion and red pepper over medium heat in vegetable oil until the onions and peppers are soft, about 8-10 minutes.
Add to blender/processor with the mango and add 2 tablespoons of vinegar.
Blend/puree the mixture until smooth. Add about ¼ tsp of salt and taste.
You want the sauce to be sweet, tart and savor. Be careful not to over salt.
If it seems bland, add a little more salt. If too sweet add a little more vinegar.
If you over do on the vinegar and it is too sour, add a little sugar.
Usually, you do not need to add sugar, as mangos are sweet.
This sauce is good with fish, seafood, chicken and ice cream.
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Freelance travel writer Maralyn D. Hill, Epicurean Explorer, is President of the International Food, Wine & Travel Writers Association. Maralyn focuses on food, spas, travel, and wine, while still covering meetings, incentives, and corporate assignments.
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