Module 2 – Thai Dishes
Lesson 4 – Shared Thai Dishes
Section 5 – Deep-fried Thai Dishes
Kai ho bai toei
Chicken wrapped in pandan leaves
Central – Pieces of marinated chicken are wrapped in fragrant pandan leaves and then deep fried.
Kai thot takhrai
Deep fried chicken and lemongrass
Pieces of chicken are deep fried together with finely chopped or shredded lemongrass, and served with a sweet chilli sauce.
The version of kai thot as shown in the image is made in the Southern Thai manner, having been marinated with khamin (turmeric) and served with krueng thae (crispy fried chopped garlic and turmeric) as a topping.
Deep fried pork skin.
Khaep mu eaten with nam phrik num (grilled green chilli dip) from Chiang Mai is renowned in the whole of Thailand.
Crispy pork Cooked belly pork is first marinated and then deep fried until crispy.
Often used sliced in vegetables stir fries.
Mu thot krathiam
Deep-fried pork and garlic
Nang kai thot
Crispy, deep-fried chicken skin.
It can be eaten as a snack or together with chilli pastes or salads.
No yat sai thot
North – A northern Thai speciality of deep-fried bamboo shoots with a filling of minced pork.
Pik kai sot sai thot
Stuffed chicken wings Deep fried, partially de-boned chicken wings, stuffed usually with minced pork.
North – Cuts of Giant snakehead fish (pla chado) are first salted and sun-dried for three days, and then deep-fried.
This dish is somewhat similar to pla chado daet diao from central Thailand but there the fish is only dried for only one day, making the taste less intense.
Pla krai thot krathiam
Deep-fried pla krai (“Clown Knifefish“) and garlic.
It is served with a spicy dipping sauce on the side made from coriander root, lime juice, fresh bird’s eye chillies, garlic, sugar and fish sauce.
Pla nin thot samun phrai
Deep-fried pla nin (“Nile Tilipia“) served with deep-fried herbs such as lemongrass, kaffir lime leaves, garlic, and fingerroot (Boesenbergia rotunda). A chilli-lime dip is served on the side as a condiment.
Pla sam rot
Three flavours fish
Central – Deep fried fish with a sweet, tangy and spicy tamarind sauce.
A simple deep-fried fish, most often served with a spicy dipping sauce.
The fish in this image is pla nin, a Nile Tilapia.
Pla thot khamin
South Typical for southern Thai cuisine, this deep-fried fish has first been marinated in a spice mixture which includes a large amount of turmeric (khamin).
In addition, this particular version was topped with crispy deep-fried chopped garlic and turmeric.
It is often served with raw vegetables on the side, and a spicy dipping sauce.
Pla wong thot
Deep-fried pla wong (literally meaning “circle fish“): fish which have first been cut open, arranged into a circle and then sun-dried.
Here it is served Southern Thai style with a spoonful of a deep-fried mix of minced garlic, galangal, and turmeric.
A mixture of cooked crab meat, pork, garlic and pepper, deep fried inside the crab shells and usually served with nam chim buoy (Thai: น้ำจิ้มบ๋วย, plum sauce).
Instead of being fried in the crab shell it is also sometimes served as patties.
Sai mu thot
Deep-fried pork intestines
Si khrong mu thot
Deep-fried pork ribs.
The version in the image however, had first been boiled, then marinated, then deep-fried with garlic, and then again stir-fried with a sweet and tangy tamarind sauce just before serving.