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Pad Kra Pao Goong | Wok Prawns with Basil
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20 min
Quick
Gurkerl Küche
Knackige Garnelen im Wok scharf gebraten mit frischem Thai-Basilikum, Knoblauch und Chili – in 15 Minuten serviert mit duftendem Jasminreis und knusprigem Spiegelei.
Ingredients
Preparation method
Preparation
Rinse the jasmine rice thoroughly, cook in lightly salted water according to package instructions until tender to the bite, and keep warm in the oven at 60 °C. Pat the prawns dry. Finely chop the garlic and chillies. Pick the basil leaves from the stems.
In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, and cane sugar with 2 tbsp of water until the sugar has completely dissolved.
Stir-fry in the wok
Heat a wok or a deep pan over high heat. Add 1 tbsp of vegetable oil and sear the garlic and chilli for about 30 seconds until fragrant.
Chef's tip
Tip for the finest wok aroma: Let the wok get properly hot before frying so the prawns stay juicy and do not braise in their own juices. If you prefer it milder, remove the seeds from the chillies beforehand.
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