Sai ua
Sai ua is Chiang Mai's coiled pork sausage fragrant with red curry paste, lemongrass, makrut lime leaf and herbs. Grilling releases the spice paste into the meat's juices.
Foto: Andy Li — Own work · CC0 · Fuentes
Ingredientes & Pasos de preparación
8 ingr.
Nota histórica
Sai ua is Chiang Mai's coiled pork sausage fragrant with red curry paste, lemongrass, makrut lime leaf and herbs. Grilling releases the spice paste into the meat's juices.
5 pasos
Soak and rinse casings according to the supplier's instructions.
Mix pork thoroughly with curry paste, lemongrass, lime leaf, coriander, spring onion and seasoning.
Fry a small test piece, adjust salt and sweetness, then stuff the casing loosely.
Form a coil and prick visible air pockets with a clean needle.
Grill over medium-low heat, turning often, until browned and the centre reaches a safe temperature.
Slice and serve with sticky rice, fresh cabbage, cucumber and chilli dip.
Si desea sentir esta calidad en su mesa, el siguiente paso es la planificación del servicio.
Un contacto directo para la selección del menú, el flujo del evento y el tono del servicio es el mejor punto de partida.