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Goong Tod Gratiem | Crispy Thai Garlic Prawns
(0)
20 min
Quick
Knuspr-Küche
Knackige Garnelen in einer aromatischen Wok-Sauce aus Knoblauch, Koriander und weißem Pfeffer, vollendet mit goldgelbem Knoblauch-Crunch. Ein beliebter thailändischer Streetfood-Klassiker mit duftendem Jasminreis und frischer Gurke.
Ingredients
Preparation method
Preparation
Rinse the jasmine rice thoroughly in a sieve, bring to a boil with 1.5 times the amount of lightly salted water, and steam covered over low heat for about 15 minutes until cooked through. Then keep warm.
Peel the garlic cloves. Finely mince 5 cloves (these will be fried later as a crispy topping). Pound the remaining 3 garlic cloves together with the washed coriander stems in a mortar or chop finely with a large knife into a fine seasoning paste. Set aside the coriander leaves for garnish.
Pat the prawns dry. Wash the cucumber and slice thinly.
Chef's tip
For the perfect garlic crunch: Fry the minced garlic slowly over medium heat and remove it as soon as it turns light golden – on the paper towel, the residual heat will continue cooking it, making it extra crispy without turning bitter.
This pairs wonderfully with a classic Thai Prik Nam Pla (chopped chillies in fish sauce with a splash of lime juice).
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