Breakfast/Brunch Main Dish For School

Crispy U.S. Lattice Fries & Traditional Shan Rice Salad with Fish

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  • Cook Time: 20min
  • Prep Method: BoiledFried
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  • U.S. Frozen Lattice or Basket-Weave Fries : 200g
  • Shan Rice : 50g
  • Mrigal Carp : 100g
  • Fried Onion and Garlic : 10g
  • Chive Roots : 10g
  • Tomato : 5g
  • Cucumber : 5g
  • Fried Peanuts : 5g
  • Fried Chili : 5g
  • Black Sesame Seeds : 3g
  • Banana Leaf (for plating) : 1 small leaf
  • Lettuce : 3g
  • Chicken Powder : 5g
  • Fish Sauce : 5g
  • Lemongrass, Garlic, Onion, Ginger, Turmeric : A few
  • Chili Oil : 1 teaspoon
  • Oil : 1 teaspoon

| Cook Time: 20min


1. Boil the fish with lemongrass, garlic, ginger, fish sauce, and water. When cool, debone the fish.
Shallow-fry minced garlic, onion, and turmeric powder. When fragrant, add the fish. Add
seasonings and put them on a plate.
2. To the cooked Shan rice, add sautéd fish, chili oil, and oil. Add seasonings and mix well.
3. At 180°C, fry U.S. frozen lattice or basket-weave fries until crispy.
4. Fry dried chili and peanuts. Wash the chive roots.

Plating Instructions
Put the banana leaf on a plate. Form Shan rice salad mixed with fish into balls. Top with sautéd fish and
garlic. Beside, plate U.S. lattice or Basket-weave fries as desired. Garnish with chive roots, fried peanuts,
fried chili, fried garlic, and lettuce as desired.


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