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Goong Pad Prik Pao | Wok Prawns with Thai Basil
(0)
20 min
Quick
Knuspr-Küche
Knackige Garnelen treffen auf feurig-würzige Chilipaste, aromatisches Thai-Basilikum und frische Paprika. In nur 20 Minuten holst du dir authentisches Streetfood-Feeling aus Bangkok direkt an deinen Esstisch – perfekt serviert auf duftendem Jasminreis!
Ingredients
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to package instructions and keep warm.
Pat the prawns dry. Cut the bell pepper into bite-sized strips and the onion into fine wedges. Finely chop the garlic cloves. Pick the basil leaves from the stems.
In a small bowl, mix the sambal oelek, oyster sauce, fish sauce, and brown cane sugar with 2 tbsp of water into a smooth wok sauce.
Chef's tip
For an even more intense flavor, you can drizzle a little freshly squeezed lime juice over the prawns just before serving.
Traditionally in Thailand, a crispy fried egg is often served on top of the rice.
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