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| With Chef...Let the class begin.... |
For the past 4 years, I have always been going to take a cooking class in Thailand or Malaysia with the children , but you know how It is.....holiday mode kicks in, your relaxing, kicking back , being massaged to death and just enjoying the break. Cooking Class?? Must I? Really? I'm on holidays....I don't cook or clean when I'm on holidays...seriously, I even get my laundry done before I return home for a whole 30 THB per kilo!!! I just enjoy eating out and discovering new restaurants with fabulous food, whilst being waited on....mmmm......perhaps next time???
Roll on January 2014, we had just departed Singapore and arrived on the stunning Island of Koh Samui. Check in was completed at our resort and we ventured down to the beach to kick back and soak up some well needed Vitamin D, when suddenly my 10 year old daughter Lucie spotted some posters advertising cooking classes at the resort's restaurant, and she was pleading with me to take one.
Lucie is 10 years old and my daughter's love to cook, and at this stage of her life, Lucie wants to be a Chef ...I'm all for that, even the restaurant that Lucie plan's on opening..bring It on!!!
"It even comes with a real Chef hat and Apron Mummy....Pleeeaaase can we do it?" How could I resist?
We booked in for the 1.5 hour cooking class, selected our menu and seriously, It was one of the most amazing things that we have done in Thailand, especially when everything is prepped for you. The girls absolutely loved it.
Bonus, once we had finished cooking, we all sat down to a sumptuous 3 course meal overlooking the stunning views of The Gulf Of Thailand, ( We did have to call in reinforcement's to help us girls eat it all, but I did have one very happy husband).
We have recreated these recipes at home and today I am going to share our Deep Fried Spring Rolls With Chicken & Crabmeat, they are delicious and simple to make.
So, If you are lucky enough to head over to Thailand....take a cooking class...you will LOVE it!!
DEEP FRIED SPRING ROLL WITH CHICKEN & CRABMEAT RECIPIE
- Frozen Spring Roll Sheets ( available @ Safeway/ Woolworths) 200G
- Vermicelli Glass Noodles 50G
- White Cabbage ( Finely Shredded) 50G
- Carrot ( Finely Sliced) 30G
- Oyster Sauce 2 Tbsp.
- Sugar 1 Tsp
- Shitake Mushroom 50G
- White Pepper Powder 3G
- Spring Onion (Finely Sliced) 20G
- Vegetable Oil 2 Tbsp.
- Soy Sauce 2 Tbsp
- Chicken Stock Powder 5G
- Chicken Meat ( finely diced) 50G
- Crabmeat 30G
METHOD
- Add vegetable oil and fri chicken meat, crabmeat, cabbage and sliced carrot.
- Add soy sauce, oyster sauce, mushrooms, spring onion sugar and glass noodles ( pre-soaked), cook and remove from heat.
- Add ingredients into spring roll sheet and wrap finely.
- Deep fry Spring Rolls until lightly golden brown
- Serve with Plum Sauce or Sweet Chilli sauce and enjoy.
NOTE: We eliminated the Shitake mushrooms, as my Children are not huge fans, but the crabmeat gives such an amazing flavour.
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| Okay....let the fun begin.... |
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| All the ingredients freshly prepared for us..... |
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| Isabella and Lucie eagerly await to be instructed by 'Chef'... |
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| Reading through the menu, before starting our class... |
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| The secret ingredients..... |
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| Lucie and Isabella begin to sautée the ingredients.... |
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| And we are cooking.... |
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| Once cooked...this is how your Spring Roll filling should look... |
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| Let the rolling begin.... |
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| Chef overseeing..... |
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| All ready for the deep fry... |
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| Let the fry up begin...... |
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| Isabella and Lucie patiently waiting for the Spring Rolls to cook.... |
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| The final product.... |
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| Let the banquet begin...overlooking the stunning Gulf of Thailand.... |
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| Chicken and Cashew Nut....next course.... |
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