Khai Paen

  • Khai Paen sheets. Cut into 10 x5 cm (4x2 in) squares.
  • Veg oil
  • Jeow Bong
  • Fine strips of steamed Beef skin. (Fine strips about a match stick  or less, in width and about 2.5 cm (1 in) long.)

  1. Heat a little oil in a wok
  2. Add a few pieces of khai Paen and stir fry for about 10 to 15 seconds, to crisp the squares.
  3. Remove from the wok and drain on kitchen paper.
  4. Mix some Jeow Bong with a small amount of cut Beef Skin. (Optional)
  5. Serve the Khai Paen and the Jeow Bong separately.

The fried khai paen tends to soften again quite quickly, absorbing moisture from the air,  so it's best to cook only an amount required for immediate eating

To eat:
Lightly spread the Jeow bong onto the piece of Khai paen and eat.