Sai Krok Isan Tod (Deep-Fried Sai Krok Isan)
Recipes with Sai Krok Isan
Frying sai krok isan in hot oil produces a result quite different from the grill: the casing goes crisp and shatters on the bite while the interior stays moist and sour. Street vendors in Bangkok markets use a small wok of oil rather than charcoal for speed. The fried links pair well with nam jim jeaw, a roasted chilli dipping sauce, in addition to the standard ginger and cabbage.
Prep Time
5 min
Cook Time
10 min
Servings
2
Difficulty
Easy
Ingredients
- 8 links sai krok isan
- 500 ml neutral oil for frying
- 1 thumb fresh ginger, sliced thin
- 4 bird's eye chillies
- 4 cabbage leaves
- Steamed sticky rice to serve
- Nam jim jeaw (roasted chilli dipping sauce) — optional
Steps
Pat the sausage links dry with a paper towel. Moisture on the casing causes oil to spit badly.
Pour the oil into a wok or deep saucepan to a depth of about 4 cm. Heat to 175°C (350°F). Test with a wooden chopstick — small bubbles should form immediately around it.
Lower 4 links at a time into the hot oil using a spider or slotted spoon. Fry for 3–4 minutes, turning once halfway through, until the casing is golden-brown and blistered across the surface.
Drain on a wire rack for 1 minute. Repeat with remaining sausages.
Plate with ginger coins, whole chillies, cabbage, and sticky rice. Add nam jim jeaw in a small dish if using.
Tips
Do not crowd the wok — frying too many links at once drops the oil temperature and produces greasy, soft sausages instead of crisp ones. The sour fermented filling tastes more pronounced after frying than after grilling because the fat from the oil amplifies the flavour compounds. Let the oil return to 175°C between batches.