28min 4 ppl
Goong Pad Kratiem (Garlic Pepper Prawn)
23 minutes
4 people
Easy≤30 min & ≤6 steps
23 min · 6 steps
Easy: ≤30 min and ≤6 steps
240 kcalper person
Protein 24g
Carbs 8g
Fats 12g
About this dish
Prawns marinated with crushed garlic, coriander root and white pepper are fried in garlic-infused oil until pink and glossy, then topped with crisp fried garlic. Ready in well under half an hour.
Allergy Info
Gluten, Soya, Crustaceans, Molluscs
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Garlic cloves6 crushed for the marinade, 4 thinly sliced for frying10
- Coriander rootfinely chopped1 tbsp
- Fresh Coriandersmall handful, roughly chopped, for garnish1
Fish & Seafood
- Raw King Prawnspeeled and deveined400 g
Dried Goods
- Sugar1 tsp
Spices & Seasonings
- White pepper1 tsp
Oils & Condiments
- Light soy sauce1 tbsp
- Oyster sauce2 tbsp
- Vegetable Oil4 tbsp
Utensils
- Wok
- Chopping board
- Sharp knife
- Mixing bowl
- Slotted spoon
- Meat thermometer
Method
1
Finely chop the coriander root and crush 6 of the garlic cloves; thinly slice the remaining garlic cloves.
Approx. 5 minutes
2
In a bowl, combine the prawns, crushed garlic, coriander root, half the white pepper and the light soy sauce, and leave to marinate for 15 minutes while you prepare the rest of the dish.
Approx. 5 minutes
3
Heat the vegetable oil in a wok over medium heat and fry the sliced garlic for 3 minutes, stirring constantly, until golden and crisp, then remove with a slotted spoon and drain on paper towel.
Approx. 4 minutes
4
Increase the heat to high and add the marinated prawns to the garlic oil; stir-fry for 4 minutes, turning once, until pink and opaque throughout, reaching 63°C on a meat thermometer.
Approx. 4 minutes
5
Add the oyster sauce, sugar and remaining white pepper, and toss for 3 minutes until the prawns are glossy and well coated.
Approx. 3 minutes
6
Transfer to a serving plate and scatter over the crispy garlic and fresh coriander.
Approx. 2 minutes
