Deep-fried Dishes

Thais have two methods of deep-frying. The first is the one with which most Westerners are familiar: items are immersed in hot oil and quickly cooked. In the second, food such as small pieces of pork or whole fish that have been rubbed with salt and marinated in fish sauce are deep-fried in moderately hot oil. The result is crisp, almost brittle food, where texture is of prime importance. Fish or pork treated in this manner is normally served with a Nam Prik or Lon.