17min 4 ppl
Khao Pad Sapparod Goong (Prawn)
24 minutes
4 people
Medium31–60 min or 7–12 steps
24 min · 7 steps
Medium: 31–60 min or 7–12 steps
420 kcalper person
Protein 20g
Carbs 55g
Fats 14g
About this dish
Day-old jasmine rice fried hard and fast with prawns, curry powder and sweet pineapple, finished with toasted cashews and raisins for contrast.
Allergy Info
Gluten, Eggs, Soya, Fish, Tree Nuts, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Garlic clovescrushed2
- Onionsdiced1
- Pineapplepeeled, cored and cut into 2cm chunks200 g
- Spring onionssliced2
Fish & Seafood
- Raw King Prawnspeeled and deveined300 g
Dairy & Eggs
- Eggsbeaten2
Dried Goods
- Jasmine ricecooked and cooled, ideally a day old300 g
- Cashew Nutstoasted40 g
- Raisins30 g
Spices & Seasonings
- Curry Powder1 tsp
- White pepper0.5 tsp
Oils & Condiments
- Vegetable Oil3 tbsp
- Light soy sauce1 tbsp
- Fish sauce1 tbsp
Utensils
- Wok
- Chopping board
- Sharp knife
- Meat thermometer
Method
1
Peel and devein the prawns, dice the onion, crush the garlic and cut the pineapple flesh into chunks.
Approx. 8 minutes
2
Heat 1 tablespoon of the oil in a wok over high heat, pour in the beaten eggs and scramble for 2 minutes until just set, then remove to a plate.
Approx. 2 minutes
3
Heat the remaining oil in the wok, add the garlic and onion and stir-fry for 2 minutes until fragrant.
Approx. 2 minutes
4
Add the prawns and stir-fry for 4 minutes, until pink and opaque and they reach 63°C on a meat thermometer.
Approx. 4 minutes
5
Add the cooked rice, curry powder, soy sauce, fish sauce and white pepper and stir-fry for 4 minutes, breaking up any clumps, until evenly coated and heated through.
Approx. 4 minutes
6
Fold in the pineapple, cashew nuts, raisins and scrambled egg and toss for 2 minutes.
Approx. 2 minutes
7
Scatter over the spring onions and serve immediately.
Approx. 2 minutes
