La Tiang (snack with shrimp, meat and peanuts)

La Tiang (ล่าเตียง) is an age-old and famous royal snack. It is known from the Kap He Chom Khrueang Khao Wan poem written during the reign of King Rama I by the Crown Prince who later became King Rama II. The snack consists of a filling of chopped shrimp, pork, and peanuts wrapped together in a square shape of a thin, mesh-like omelet wrapper.

La Tiang consists of two parts. The square omelette wrapper and the filling made of pork, shrimp, roasted peanuts, garlic and coriander. The snack is flavored with pepper, fish sauce and coconut palm sugar. First the shallots, coriander, garlic and pepper are finely chopped. This is fried together and then the minced pork, chopped shrimp and roasted peanuts are added. The whole thing is seasoned with fish sauce and coconut palm sugar and enjoyed.

This age-old dish is a wonderful example of the refined and complex flavors that characterize Thai cuisine. La Tiang combines sweet, salty, and sometimes slightly spicy flavors in a delicate balance, making it a favorite among lovers of traditional Thai snacks.

The basis of La Tiang is a thin, crispy pancake or crepe, made from a batter that often contains rice flour. This is spread as a thin layer in a pan to create a light and airy texture. The filling consists of a mixture of finely chopped ingredients such as shrimp, pork, tofu, and sometimes chicken, along with finely chopped vegetables such as carrots, cabbage and bean sprouts. The filling is seasoned with a mixture of Thai herbs and spices, including garlic, coriander, and pepper, and then lightly seared or steamed.

One of the unique aspects of La Tiang is the way it is served. The thin crepe is often rolled or folded around the filling, making it a convenient and attractive snack. It can be garnished with additional spices, such as fresh coriander leaves, and served with a variety of dipping sauces, the most common of which is a sweet chili sauce or a tamarind sauce.

La Tiang is not only a testament to Thailand's culinary creativity, but also a reflection of its cultural history. It is considered a royal snack, having its origins in the palace kitchens of ancient Siam, where it was prepared for the nobility. This dish has been passed down through the ages and remains popular with both locals and tourists looking for an authentic Thai dining experience.

While La Tiang may not be as internationally known as other Thai dishes such as Pad Thai or Tom Yum Goong, it offers a unique taste experience that highlights the diversity and richness of Thai cuisine. Finding La Tiang outside Thailand can be a challenge, but in Thailand itself it can be found in markets, street stalls, and specialty snack vendors, especially in areas known for their traditional Thai dishes.

Prepare La Tiang yourself

To make La Tiang, a traditional Thai snack, you need a combination of ingredients for both the crepes and the filling. Here is a basic recipe that serves about 4 people. This recipe is adaptable to your own taste preferences and ingredient availability.

Ingredients

For the crepes:

• 1 cup rice flour
• 2 tablespoons tapioca flour
• 1½ cup coconut milk
• 1 egg, lightly beaten
• ½ teaspoon salt
• 1 teaspoon of sugar
• Oil, for frying

For the filling:

• 200 grams finely chopped shrimp (cleaned and peeled)
• 150 grams finely chopped pork (or chicken, if desired)
• 100 grams of tofu, finely crumbled
• 1 carrot, julienne cut
• 1 cup finely chopped cabbage
• ½ cup thinly sliced ​​bean sprouts
• 2 cloves garlic, minced
• 2 tablespoons chopped coriander roots (or stems if roots are not available)
• 2 tablespoons oyster sauce
• 1 tablespoon of soy sauce
• 1 teaspoon of sugar
• ½ teaspoon ground white pepper
• Oil, for cooking

Optional for serving:

• Fresh coriander leaves
• Sweet chili sauce or tamarind sauce

Preparation method

Making crepes:

1. Mix the rice flour, tapioca flour, salt, and sugar in a bowl.
2. Add the coconut milk and lightly beaten egg. Beat until smooth.
3. Heat a little oil in a small frying pan over medium heat.
4. Pour a thin layer of the batter into the pan, swirling the pan to evenly coat the bottom.
5. Cook until the edges are dry and the center is firm, then turn over and cook briefly on the other side. Repeat with the remaining batter. Set the crepes aside.

Prepare filling:

1. Heat oil in a pan and add the garlic and coriander roots. Fry until fragrant.
2. Add the pork (or chicken) and shrimp. Cook until almost done.
3. Add the tofu, carrot, cabbage and bean sprouts. Stir-fry until the vegetables are soft but still crunchy.
4. Season with oyster sauce, soy sauce, sugar, and white pepper. Mix well and cook until heated through.

To serve:

1. Place some of the filling on a crepe, fold or roll up.
2. Garnish with fresh coriander leaves and serve with sweet chili sauce or tamarind sauce.

This recipe is a basic guideline for making La Tiang. Feel free to adjust the filling to your own preferences, for example by adding other vegetables or varying the types of meat. Enjoy cooking and sharing this delicious, traditional Thai snack!