This recipe and others can be found in the following article:
Bugged Out in Thailand!
By Paul Ross
Ingredients
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
Instructions
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.
Servings |
4 |
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This recipe and others can be found in the following article: Bugged Out in Thailand! By Paul Ross IngredientsThe Paste
The Prawns
InstructionsWith 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.
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