47min 4 ppl
Pad Krapow Goong
21 minutes
4 people
Medium31–60 min or 7–12 steps
21 min · 8 steps
Medium: 31–60 min or 7–12 steps
350 kcalper person
Protein 33g
Carbs 22g
Fats 14g
About this dish
Chopped king prawns stir-fried hard and fast with garlic, chillies and holy basil, piled over rice and finished with a crisp-edged fried egg.
Allergy Info
Gluten, Eggs, Soya, Fish, Crustaceans, Molluscs
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Holy basilleaves picked30 g
- Bird's Eye Chilliesfinely chopped6
- Garlic clovesfinely chopped4 cloves
Fish & Seafood
- Raw King Prawnspeeled, deveined and roughly chopped400 g
Dairy & Eggs
- Eggsfor frying4
Dried Goods
- Palm sugargrated1 tsp
- Jasmine ricecooked according to packet instructions, to serve300 g
Oils & Condiments
- Fish sauce2 tbsp
- Oyster sauce1 tbsp
- Dark soy sauce1 tbsp
- Vegetable Oil3 tbsp
Utensils
- Wok
- Frying pan
- Chopping board
- Sharp knife
- Meat thermometer
- Mixing bowl
Method
1
Peel, devein and roughly chop the prawns, finely chop the chillies and garlic, and pick the holy basil leaves.
Approx. 6 minutes
2
Whisk together the fish sauce, oyster sauce, dark soy sauce and palm sugar in a small bowl.
Approx. 2 minutes
3
Heat 1 tablespoon of the vegetable oil in a wok over high heat and stir-fry the garlic and chillies for 1 minute until fragrant.
Approx. 1 minute
4
Add the prawns and stir-fry for 4 minutes until pink, opaque and reading 63°C on a meat thermometer.
Approx. 4 minutes
5
Stir in the sauce and toss for 2 minutes until evenly coated.
Approx. 2 minutes
6
Remove from the heat and stir through the holy basil leaves until wilted.
Approx. 1 minute
7
Heat the remaining oil in a frying pan over high heat and fry the eggs for 3 minutes until the whites are set and the yolks are still runny.
Approx. 3 minutes
8
Divide the cooked rice between plates, top with the pad krapow and a fried egg, and serve immediately.
Approx. 2 minutes
