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Phad Khi Mao Kung (Spicy Stir-Fried Prawns)

Monday, 25 May 2009

Description

This recipe and others can be found in the following article:

Bugged Out in Thailand!

By Paul Ross

Ingredients

At a glance

Cuisine

Asian

Ingredient

Seafood

Cooking Method

Stir-Fry

Heat Level

Chile

Piquin

Meal/Course

Lunch

Dinner

Main Course

Serves

The Paste

6 fresh Thai bird chiles, or substitute piquins, seeds and stems removed, chopped
5 shallots, peeled and chopped
10 cloves garlic, chopped
½ teaspoon shrimp paste

The Prawns

3 tablespoons vegetable oil
12 large prawns, peeled and deveined, tail on
1 teaspoon sugar
2 tablespoons fish sauce
½ cup chopped holy basil

Methods/steps

With a mortar and pestle, pound the paste ingredients together to form a paste. It does not have to be smooth.

Place the oil in a wok, heat, and then add the paste and stir-fry until fragrant.

Add the prawns and stir-fry until cooked, about 2 minutes.

Add the sugar and fish sauce and stir. Remove from the heat and add the basil.

Additional Tips

This is the method used by chef Anthony Tuttle at the Marriott Phuket Resort and Spa’s cooking school to prepare those delicious prawns. Serve the prawns with jasmine rice.

Reviews

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