Phad Khi Mao Kung (Spicy Stir-Fried Prawns)
Monday, 25 May 2009
At a glance
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.
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.