33min 4 ppl
Khao Pad Krapow Goong (Holy Basil Fried Rice with Prawn)
17 minutes
4 people
Medium31–60 min or 7–12 steps
17 min · 7 steps
Medium: 31–60 min or 7–12 steps
460 kcalper person
Protein 26g
Carbs 54g
Fats 16g
About this dish
The pescatarian side of Thailand's everyday plate, chopped prawns blasted hot and fast with chilli and garlic, tossed through holy basil and crowned with a crisp-edged fried egg.
Allergy Info
Gluten, Eggs, Soya, Fish, Crustaceans, Molluscs
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Garlic cloves6
- Bird's Eye Chillies6
- Holy basilleaves picked30 g
Fish & Seafood
- Raw King Prawnspeeled, deveined and roughly chopped400 g
Dairy & Eggs
- Eggs4
Dried Goods
- Jasmine ricecooked400 g
- Sugar1 tsp
Oils & Condiments
- Fish sauce1 tbsp
- Oyster sauce1 tbsp
- Light soy sauce1 tbsp
- Dark soy sauce1 tsp
- Vegetable Oildivided3 tbsp
Utensils
- Mortar and pestle
- Wok
- Frying pan
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
Using a mortar and pestle, pound the garlic and chillies together to a coarse paste.
Approx. 3 minutes
2
Heat 2 tablespoons of the vegetable oil in a wok over high heat and fry the paste for 1 minute until fragrant.
Approx. 1 minute
3
Add the prawns and stir-fry for 4 minutes until pink, opaque and reaching 63°C on a meat thermometer.
Approx. 4 minutes
4
Stir in the fish sauce, oyster sauce, light soy sauce, dark soy sauce and sugar, and toss for 2 minutes to combine.
Approx. 2 minutes
5
Add the holy basil leaves and toss for 1 minute until wilted.
Approx. 1 minute
6
Heat the remaining oil in a frying pan over high heat and fry the eggs for 3 minutes until the whites are crisp and the yolks still runny.
Approx. 3 minutes
7
Divide the rice between four plates and top each with the prawns and a fried egg.
Approx. 3 minutes
