Prawn and Holy Basil Stir Fry
(Pad Gapow Goong)
Superb, Tiger Prawns Recipe, I’ve just eaten the meal you see in the photo and my mouth is still tingling, this is a super favourite amongst many a Thai family.
This fresh Thai prawns recipe is the order of the day, and a nice spicy savoury sauce to cook them in and don’t forget Khwanjai’s Top Tip for top taste, see below…
As prawn recipes go, this is a style of garlic prawns recipe with the addition of Kapow (holy basil). Thai prawns are often called shrimps, in other countries, Thais call them all prawns (small or big) even lobsters!
How to Make Basil prawns Stir Fry
200g Tiger Prawns
1/3 Cup Onion
1/3 Cup sweet Chilli slices
4 Thai Chillies
2 Cloves Garlic
2 Spring Onions
10-12 Holy Basil Leaves
2 tbs Oil
1 tbs Fish Sauce
1 tbs Seasoning Sauce
1/2 ts Sugar
2 tbs Oyster Sauce
3 tbs Water
Wash, cut and slice open the prawns to remove the gut
(See how to prepare prawns Thai style)
Cut up a 1/3 of a medium sized onion and the sweet chilli and leave
Cut spring onion about (1″ logs)
Pick holy basil leaves from the stems and rinse, leave to drain dry
Slice or chop the garlic and Thai chillies (or pound)
Pour the oil into a wok and heat to medium high heat
Add chillies and garlic, stir fry until a good aroma comes (usually 5-10 seconds if oil is right temp)
Add the pawns and stir fry for about 2 minutes adding the water
Add fish sauce, seasoning sauce, oyster sauce, sugar, onion and sweet chillies
Stir fry together for about 2 minute test for good savoury sweet, flavour
Add holy basil stir fry for 1 minute and remove from heat
Lightly pack a bowl of hot jasmine rice and invert onto a plate, serve the prawns and holy basil along side and voila! A great dish to have with this would be our Pork Stuffed Omelette recipe or Thai Steamed Eggs recipe, both of which with counter the spicy prawns beautifully. Of course there’s nothing to stop you having something a bit more meaty like our Barbecue Spare Ribs or Thai Sweet Chicken recipe
Lovely quick recipe this one, Prawns and Holy Basil, in the video we have fun as usual, but two good tips I must tell you about.
Make sure the wok is hot enough. To give you a clue, see as Khwanjai adds the water it boils instantly, plus take a look at the separate “no frills” video for preparing prawns Thai style or however you want, also when you see close up of finished recipe in the bowl note the rich colour of the gravy
Very few people do this (remove guts), it only takes a couple of minutes and you will taste the difference.
Have you printed off the recipe to make any notes?
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