Pork Seaweed Squares ( Sa Raiy Mu Tod )

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I recently visited a floating market in central Bangkok, at an island known as the 'pigs stomach' that I've visited before. At the floating market I bought savoury toasted seaweed strips that inspired this recipe.

Ingredients
Sea Weed Paper (Nori )
100gms Pork Mince
1 Teaspoon Rosdee (or Similar Stock powder)
1/2 Teaspoon Pepper
1 Egg
2 Tablespoon Tempura Flour (or Self Raising Four)
1 Tablespoon Sesame Seeds
100 ml Water
Oil for Frying

Preparation
1. Mix pork mince, rosdee stock powder, pepper, and egg together
2. Separately, mix the flour, sesame seeds, with enough water to form a thin batter.
3. Lay a sheet of seaweed down, smear the pork over it thinly.
4. You will need to fry this sheet later, so it should be small enough to fit in your frying pan and you should lay it out on a chopping board to make it easier to slide into the pan later. If in doubt, use a smaller piece of seaweed paper, it won't be as neat but it will be easier to cook.

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5. Take a spoon and spoon on the batter containing the sesame seeds.

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6. Heat the oil in a shallow frying pan, when it's hot slide the sheet into the frying pan (I used a large knife to help me lift and slide it). When it's frying use a spatula to flick oil onto the top, and once it's firm enough turn it over and fry the pork to golden brown.

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7. Cut into squares and eat hot or cold. From a sheet of seaweed paper I got 9 (3x3) squares.

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