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Recipes Details

Thai Crispy Pig Trotter


2 tbsp light soya sauce

1 tbsp oyster sauce
1 tsp sugar
5 cups oil for deep-frying
5 tbsp Thai Lemongrass Fish Sauce


  1. 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.
  2. 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.
  3. Pour over Thai Lemongrass Fish Sauce and serve immediately. (Serves: 5-6)


1 pig trotter

2000ml water

2 star anise
5cm cinnamon stick
1 stalk coriander leaves
1 stalk spring onion
5 shallots



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)