SEASONING
2 tbsp light soya sauce
1 tbsp oyster sauce
1 tsp sugar
5 cups oil for deep-frying
5 tbsp Thai Lemongrass Fish Sauce
METHOD
- Heat up 1 tbsp oil, saute all spices until fragrant. Add in water, seasoning and bring to boil. Lower heat and simmer until the trotter is tender. Dish and drain.
- Heat up oil for deep-frying, put in trotter and deep fry until crispy.
Dish up. Cut into serving pieces and arrange on a platter.
- Pour over Thai Lemongrass Fish Sauce and serve immediately. (Serves: 5-6)
INGREDIENTS
1 pig trotter
2000ml water
Spices:
2 star anise
5cm cinnamon stick
1 stalk coriander leaves
1 stalk spring onion
5 shallots
OTHERS
Variations:
Thai Prawn Salad:
Blanch prawns until cooked. Add in cucumber, onion, tomato, Thai Lemongrass Fish Sauce and mix well. Chill in the fridge before serving.
Storage Time:
2 days (in the fridge)
