Gung Hom Sabai

<em>Time Out</em> and Taste Of Dubai bring you the signature dishes of some of the city’s top chefs

Some of the city’s finest chefs will be presenting their best dishes at Taste Of Dubai 08.

They will be showing off the tricks of the trade and giving visitors to sample food.

Scroll down for expert tuition and a recipe that will let you cook like a pro in your own home.

Restaurant: Benjarong, Dusit Thani

Chef: Naruemol Poolkan

Signature dish: Gung Hom Sabai

Ingredients:
Prawns (8 pieces) 160g
Spring roll sheets (16 sheets of 10x10 cm) 100g
Egg noodles 100g
Coriander roots 5g
Garlic 5g
Soya sauce 10ml
Oyster sauce 10ml
Sugar 5g
white pepper, to taste
Vegetable oil, for deep-frying
Dipping sauce
Flour paste, to bind spring rolls sheets

Method:
Clean and wash the prawns. Peel and de vein, leaving the tail on. Dry woith a paper towel and set aside. Round the coriander roots, garlic and white pepper in a mortar until fine.

Combine the pounded ingredients, soya sauce, oyster sauce and sugar in a bowl, add the prawns and marinate for at least 30 minutes in the refrigerator. Blanch the egg noodles in boiling water for 3 minutes or until done. Drain and wash under cold water. Cut the noodles into 30 cm lenghts. Set aside.

Cut the springs roll sheets into squares, perforated with 4 or 5 holes. Wrap each marinated prawns with 2 pieces of spring roll squares and bind with 3 or 4 lenghts of egg noodles. Seal with flour taste.

Fry tha wrapped prawns in oil in a wok over medium heat until golden brown and crispy. Use paper towels to remove excess oil.

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