Phad Khi Mao Kung (Spicy Stir-Fried Prawns)

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
Servings
4